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Ruinart supports the moderate consumption of wine and spirits through Moët Hennessy, a member of Wine in Moderation.
PLEASE DRINK RESPONSIBLY
Ruinart supports the moderate consumption of wine and spirits through Moët Hennessy, a member of Wine in Moderation.
PLEASE DRINK RESPONSIBLY
Frédéric Panaïotis, Maison Ruinart Cellar Master.
Dom Ruinart Blanc de Blancs 2010 is made exclusively from Grand Cru chardonnays, 90% of which are grown on the Côte des Blancs (Le Mesnil-sur-Oger, Avize, Chouilly and Cramant) and 10% on 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.
As part of its quest for excellence, the Maison works to enhance the Dom Ruinart ageing process and give its cuvées greater depth. Cellar Master Frédéric Panaïotis and his team decided to reintroduce the traditional cork drawing technique technique of ageing the wine under cork. This elegant material preserves aromatic freshness throughout the ageing process and replaces metal caps.
A choice that also involves the return of a century-old gesture: manual disgorgement. Upon tasting, the wine reveals an aromatic complexity with a freshness enhanced by a hint of bitterness.
After a very cold winter, the year 2010 was characterized by a dry early summer and a rainy August. Harvesting began on September 15th. From the tasting of the base wines, the 2010 chardonnays surprised with their richness. A balance that allowed the oenological team to express all their know-how in the blend. It was the promise of a great vintage.
At first glance, the champagne looks golden yellow, with light greenish hues and a fine, persistent sparkle.
The first nose reveals a powdery, floral and mineral note evoking the chypre universe of perfumery. The second nose brings together toasted and spicy notes such as nutmeg mace, roasted hazelnut and almond, and a hint of coffee.
Fig leaf aromas mingle with notes of black tea and fresh spices in the mouth. A lingering fresh finish is elevated by an elegant bitterness.
Resident chef Valérie Radou and cellar master Frédéric Panaïotis recommend pairing this cuvée with spicy roast dishes such as Black Pork tenderloin, or with smoked or grilled fish or seafood such as smoked blue lobster.
Maison Ruinart recommends storing bottles in the dark, at temperatures between 7–15°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.
Maison Ruinart launched its ‘second skin’ case made of 99% paper moulded to the shape of the bottle in 2020. This innovation reflects Ruinart’s commitment to sustainability. The exclusive Dom Ruinart Crayères Case was specifically designed to extend this innovation.
Soft to the touch, velvety like chalk, it adorns this exceptional bottle and offers a new, more conscientious way of giving. With its reliefs and fissures, it seems to have been directly carved from the chalky rock. It evokes the unbreakable link between Dom Ruinart and chalk, from the cultivation of vines on chalky soils to the time of ageing the cuvées in the deep chalk cellars. It illustrates the richness of human know-how
