- Victim of its success
- Victim of its success
Expression of the Chardonnay Grands Crus, the Dom Ruinart cuvée reflects the characteristics of 2009, an exceptional vintage year. 2009 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
To the eye, a radiant color of an intense gold is embellished with almond green reflections.
The nose is solar, without excess. It offers a fruity register, fleshy and crunchy at the same time (lemon, apricot, nectarine).
A floral register mixes with the fruity, with notes of white flowers with honeyed accents. The nose evolves towards a register of candied fruits, almond paste, calisson d'Aix combined with a fresh and chalky register.
Generosity and elegance sign the palate, where a silky acidity and the freshness of stone fruits are combined. The whole is well balanced, the wine is tasty and lively with a long and subtle finish. The finesse of the effervescence underlines its refined texture.
Côte des Blancs
82% comes from the Côte des Blancs (Cramant, Avize, Chouilly & Le Mesnil-sur-Oger)
18% comes from the northern side of the Montagne de Reims (Sillery)
The House of Ruinart was founded on September 1, 1729 by Nicolas Ruinart. His uncle, a learned Benedictine monk, Dom Thierry Ruinart had an intuition about this new "sparkling wine" from his native Champagne...
The creation of the Ruinart House coincided with the birth of the French art of living. It was the birth of a true culture of goodness and beauty that favored a fine, elegant, delicate and rare taste.
Driven by the constant quest for excellence and perfection, Ruinart has made the unique choice of chardonnay, a rare and fragile grape variety, which is the common thread running through all of its cuvées.
Laurent Magnin is a generous and passionate Chef, his appetite for high gastronomy has defined his career path and has led him to join renowned brigades, with Philippe Rochat, Benoît Violier, Philippe Mille and, recently, Mathieu Pacaud.
Chef Laurent Magnin offers you his recipe for aiguillettes de Saint-Pierre and pink grapefruit ravioli, Andaliman berries and iodized Alsace saffron emulsion, to be paired with the Ruinart Blanc de Blancs vintage.