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Blanc de Blancs 2010
Expression of the Chardonnay Grands Crus, the Dom Ruinart cuvée reflects the characteristics of 2010, an exceptional vintage year. 2010 in Champagne is a vintage often described as "sunny", but it is especially characterized by a harvest carried out under a summer climate and ideal for maturation.
"An ideal summer in Champagne, a fleshy and crisp vintage at the same time".
Frédéric Panaïotis, Cellar Master of Ruinart
Discover the note
Discover the structure of this Champagne
Harmonious balance between the various components of acidity.
Supple, easy-drinking champagne, the acidity doesn't clash with the palate.
Generous champagne with great intensity.
Long on the palate
Champagne aromas linger on the palate.
To the eye, a radiant, intense golden color is enhanced by almond-green highlights.
The nose is sunny, but not excessive. Fruity, fleshy and crisp (lemon, apricot, nectarine).
A floral register mingles with the fruitiness, with notes of white flowers and honeyed accents. The nose evolves towards candied fruit, marzipan and calisson d'Aix, combined with fresh, chalky notes.
Generosity and elegance are the hallmarks of the palate, where silky acidity and the freshness of stone fruits come together. The wine is well-balanced, tasty and lively, with a long, subtle finish. The fine effervescence underlines its refined texture.
Discover the DNA of this wine
Côte des Blancs
82% from the Côte des Blancs (Cramant, Avize, Chouilly & Le Mesnil-sur-Oger)
18% from the northern slopes of the Montagne de Reims (Sillery)
About this house
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.
Between Champagne and its dish
Dishes of Fish
This champagne is the perfect accompaniment to a fish dish, such as fillet of sea bass with peas, almonds and lemon.
Dishes of Poultry
This champagne can be enjoyed with a poultry dish without sauce, such as guinea fowl with orange fennel.
A vegetarian dish can also enhance the freshness of this champagne. Celerisotto, petit épautre with truffles comes to mind.
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 Ruinart Blanc de Blancs cuvée.