R de Ruinart 2011
"The Chardonnay grape is the soul of the House of Ruinart."
"The year 2011 was unpredictable and paradoxical, marked by exceptional earliness. Ruinart's 2011 "R" champagne will also surprise you with its non-conformity as well as its fine structure and refined balance between floral and toasted notes."
Frédéric Panaïotis, Cellar Master at Ruinart
Discover the structure of this Champagne
Harmonious balance that exists between the different components of acidity.
Soft Champagne easy to drink, the acidity does not hurt the mouth.
Generous champagne, with a great intensity.
Length in mouth
The aromas of Champagne persist in the mouth.
The color is pale golden, very bright, with green reflections.
The first nose makes us discover a spring universe with scents of lime, green tea and infused verbena.
The second nose expresses aromas of papaya, white peach and pear.
The palate expresses itself with a light tension that gives the wine an airy character. Notes of white fruits such as pear and spices are intermingled
Discover the DNA of this wine
Côte des Blancs
This champagne is a blend of 51% Chardonnay, the emblematic grape variety of the House which gives it its freshness, and 49% Pinot Noir, all from the Grand Cru and Premier Cru vineyards of the Côte des Blancs and the Montagne de Reims.
About this house
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.
The Perfect Agreement
Between the Champagne and its dish
This lacy champagne is best enjoyed as an aperitif, where it will help to open the meal with its fresh and gourmet notes.
This R de Ruinart 2011 can accompany starters such as a Granny Smith apple avocado cake with coriander seed or a scallop carpaccio with bergamot and star anise oil
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 of Saint-Pierre and pink grapefruit ravioli, Andaliman berries and iodized emulsion with Alsace saffron, to go perfectly with the Ruinart Blanc de Blancs vintage.