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0,75L Rare Wines
In 2020 Ruinart revolutionized packaging, with the unique second skin sleeve, which replaced single boxes. An innovation at the service of sustainable development that will have required two years of research and development.
Sublimated expression of the Blanc de Blancs, this exceptional vintage celebrates the hand of man. It is also a cuvée of prolonged ageing, for even more aromatic complexity and depth.
This wine is golden yellow in color, with slight water-green highlights. The effervescence is fine and persistent.
On the nose, powdery, floral (iris) and mineral (wet rock) notes evoke the chypre world of perfumery.
Both rich and taut, Dom Ruinart 2010 is seductive, expressive and concentrated. It asserts itself with great aromatic intensity. Aromas of fig leaf mingle with notes of black tea and fresh spices (sil timur berries, mahaleb).
On the palate, the material develops and persists, both firm and directed. The wine continues with a fresh finish enhanced by elegant bitterness.
Marne Valley,
Côte des Blancs
La Maison has selected Chardonnays from exceptional terroirs, most of them classified Grand Cru. 90% come from the Côte des Blancs (Le Mesnil-sur-Oger, Avize, Chouilly & Cramant) and 10% from the northern slopes of the Montagne de Reims at Sillery, the Maison's historic stronghold. These Chardonnays, grown on chalky soils, benefit from optimal sunshine.
Ruinart was founded on September 1, 1729 by Nicolas Ruinart. His uncle, Dom Thierry Ruinart, a learned Benedictine monk, had an intuition about this new "sparkling wine" from his native Champagne region...
The creation of Ruinart coincided with the birth of the French art de vivre. A genuine culture of goodness and beauty was born, with a focus on fine, elegant, delicate and rare tastes.
Driven by a constant quest for excellence and perfection, Ruinart has made the unique choice of chardonnay, a rare and fragile grape variety, the common thread running through all its cuvées.
Laurent Magnin is a generous and passionate chef, whose appetite for haute gastronomy has defined his career path and led him to join renowned brigades with Philippe Rochat, Benoît Violier, Philippe Mille and, most recently, Mathieu Pacaud.
Chef Laurent Magnin offers you his recipe for aiguillettes de Saint-Pierre and ravioles de pamplemousse rose, Andaliman berries and iodized Alsace saffron emulsion, a perfect match for the cuvée Ruinart Blanc de Blancs 2009.
