Frédéric Panaïotis, Maison Ruinart Cellar Master.
Dom Ruinart Blanc de Blancs 2009 is a blend of chardonnay Grands Crus, 82% from the Côte des Blancs (Cramant, Avize, Chouilly and Le Mesnil-sur-Oger) and 18% from the Montagne de Reims (Sillery). This iconic grape variety reflects the rich diversity of terroirs in the Champagne region and is present in all Maison Ruinart’s cuvées.
The 2009 weather brought hailstorms, rain and wind during the flowering period, quickly followed by a dry summer. These conditions allowed the grapes to ripen perfectly through to the mid-September harvest. Moderate sun, combined with cool temperatures, intensifies aromatic properties while preserving the right balance of acidity for the Maison.
Dom Ruinart Blanc de Blancs 2009 is intensely radiant gold, with almond green highlights.
The first nose reveals fresh, fleshy fruits such as apricots, nectarines and lemons. Hints of white blossom with honeyed undertones mingle with this fruity register. The second nose evolves into candied fruit aromas evoking fresh marzipan and traditional calisson d’Aix delicacies.
The mouthfeel is characterised by a silky acidity that blends with the freshness of stone fruits and a surprising savouriness. The overall taste presents a beautiful balance, the wine is flavourful and lively with a long and subtle finish.
Resident chef Valérie Radou and cellar master Frédéric Panaïotis recommend pairing this champagne with earthy dishes, such as guinea fowl supreme with seasonal vegetables, or seafood.
Discover their recipe for celery risotto (preparation time: 45 minutes)
Celery — Spelt — Parmesan — Truffle — White wine
Maison Ruinart recommends serving its champagne in a tulip glass, or a white wine glass with an opening wide enough to allow the expression of the aromatic complexity and the evolution of the bubbles.