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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 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.
The color is a luminous pale gold with green highlights.
The first nose reveals a springtime universe with scents of lime blossom, green tea and infused verbena.
The second nose expresses aromas of papaya, white peach and pear.
On the palate, light tension gives the wine an airy character. Notes of white fruits such as pear and spices intermingle.
Discover the DNA of this wine
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 " sparklingwine" 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.
Between Champagne and its dish
This lacy champagne is best enjoyed as an aperitif, where it will help to open the meal with its fresh, gourmet notes.
This R de Ruinart 2011 can accompany starters such as a Granny Smith apple avocado crab with coriander seed, or a scallop carpaccio with bergamot and star anise oil.
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.