QUINTESSENTIAL RUINART
“A perfect summer in Champagne, a vintage that is both fleshy and crunchy.”
Frédéric Panaïotis, Maison Ruinart Cellar Master.
CÉPAGES GRAPE VARIETIES & TERROIRS
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.
Vinification
- Harvested by hand
- Grand Cru chardonnay blend
- Alcoholic fermentation in temperature-controlled stainless steel vats
- Malolactic fermentation
- Stacking by hand
- At least 9 years’ ageing on lees
- Dosage: 4 g/L
- Contains sulphites
- Alcohol content – 12.5% Vol.
2009, YEAR OF EXTREMES
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.
TASTING NOTES
COLOUR
Dom Ruinart Blanc de Blancs 2009 is intensely radiant gold, with almond green highlights.
THE NOSE
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.
PALATE
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.
PAIRING SUGGESTIONS
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
THE RUINART SERVING RITUAL
Maison Ruinart recommends storing bottles in the dark, at temperatures between 7–18°C, and a humidity level above 70%, ideally for a 7–10 year-period.
The ideal serving temperature for these champagnes is 10–12°C.
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.
