To celebrate the 2014 Melbourne Cup Carnival G.H.Mumm have flown 12 litre and 15 litre bottles of G.H.Mumm Cordon Rouge to Australia for the very first time.
These impressive bottles, which are one metre high and can pop corks up to 30 metres, require three people to pour them.
In addition guests in the G.H.Mumm Cote D’Azure By Day marquee can experience the art of sabrage, a 200-year-old French tradition which sees a sabre used to break the neck of the bottle clean away from the base, leaving it ready to pour.
Guests will also enjoy a selection of fine cuisine perfectly matched to the champagne, including Yasa caviar which is harvested and flown in from overseas 24 hours before it is served. As well as freshly shucked oysters, sashimi, gourmet seafood and bespoke G.H.Mumm ice-cream.