THE HARMONIOUS BALANCE OF A VINTAGE CUVÉE
“A year of extremes produced a sappy, dynamic balance.”
Frédéric Panaïotis, Maison Ruinart Cellar Master.
CÉPAGES GRAPE VARIETIES & TERROIRS
R de Ruinart 2015 is composed of 44% chardonnay, 44% pinot noir and 12% meunier, primarily from the Côte des Blancs and the Montagne de Reims Grands Crus and Premiers Crus.
Vinification
- Harvested by hand
- A blend of chardonnay, pinot noir and meunier Grands and Premiers Crus
- Alcoholic fermentation in temperature-controlled stainless steel vats
- Malolactic fermentation
- Stacked by hand
- At least 5 years’ ageing on lees
- Dosage: 6 g/L
- Contains sulphites
- Alcohol content – 12.5% Vol.
2015, YEAR OF EXTREMES
2015 is a vintage that reflects a year with a contrasting climate. It started with extreme drought and significant sunshine. In August, rain and cool weather arrived, which were followed by a dry period that facilitated good grape ripening and ideal harvesting conditions.
TASTING NOTES
COLOUR
R de Ruinart 2015 has a pale golden shade, with green and silver highlights.
THE NOSE
The first nose reveals aromas of crisp pears and fig leaves. The second nose unveils spicy notes of fennel, cardamom, and licorice stick as well as hints of dried linden and green tea.
PALATE
The attack is fresh. The wine then reveals itself to be full and creamy, with notes of fresh white fruits. Lively and elegant, the finish is supported by a slight bitterness and salty notes.
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.
THE SECOND SKIN CASE: SUSTAINABLE DESIGN INNOVATION
In 2020, as part of its continuous approach to sustainable design, Maison Ruinart committed to substitute all single boxes with its second skin presentation case, which is nine times lighter than its predecessor. This recyclable case is moulded to the shape of the bottle and reduces its carbon footprint by 60%.
The elegant case can be conserved until the bottle is served, protecting all of the Ruinart taste by shielding the champagne from exposure to the light. Suitable for cellar and refrigerator storage, this innovative design withstands ice bucket humidity and adds a new dimension to our serving ritual.
