Cuvée Lalou – 1999

I attended a fascinating event at LEOS (the London Experimental Oenology Seminars) in December given by Didier Mariotti, Chef de Cave at Mumm, in which the Cuvée Lalou (the premium cuvée at Mumm, a 50-50 blend of Pinot Noir and Chardonnay) was served at different temperatures.

At 6°, the champagne was at its yeastiest, and seemed entirely Chardonnay-driven.

At 11°, the yeast character seemed somewhat different – more popcorn than bread. Both Chardonnay and Pinot character were perceptible. 

16° seemed the least attractive way to serve the champagne, but it also brought out the Pinot character, which expresses better at warmer temperatures; at this temperature, the finish seemed rather bitter (and Pinot supplies that bitterness). Nevertheless, there was also some interesting spice that manifested at this temperature that didn’t appear in the colder pair. 

90/100 (At 6° and 11°!)