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R de Ruinart 2015

A YEAR OF EXTREMES

  • Chardonnay
  • Pinot Noir
  • Meunier

This vintage is the result of a year marked by an extreme drought during the vine cycle. Even though the harvest began in a cool and dry atmosphere, it ended in rain. Extremes that offer a dynamic and structured wine.

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Vignes
Vignes

COMPOSITION

Mostly from grands and premiers crus of the Côte des Blancs and the Montagne de Reims.

  • 44% de Chardonnay
  • 44% Pinot Noir
  • 12% Pinot Meunier
R 2015
R 2015

VINIFICATION

  • Manual harvest
  • Alcoholic fermentation in temperature controlled stainless-steel vats
  • Full malolactic fermentation
  • Dosage: 6g/L
R 2015
R 2015

TASTING NOTES

Colour :
Pale golden hue with green and silver highlights

 

Nose :

  • First nose : the world of the orchard with notes of crunchy pears, fig leaves
  • Second nose : spicy notes, between fennel, cardamom and licorice stick
  • Notes of dried linden and green tea tie it all together.

 

Mouthfeel :
The attack is fresh. The wine develops into an ample and unctuous mouthfeel with notes of fresh white fruits. The finish is lively and elegant with a slight bitterness and saline notes.

R 2015
R 2015

WINE & FOOD PAIRINGS

The cellar master's recommendations for pairings:

  • Scallop carpaccio with raw and pickled Daikon radishes spiked with Douglas fir broth & fennel seeds.
  • Crispy soft-boiled eggs, watercress butter and parsnips in different textures
  • Bresse poultry with lime and roasted turnips
R2015
R2015

PERFECT SERVE

Storage and ageing:
Keep your bottles in the dark, at a temperature between 10 and 12°C (54-X°F), and at a humidity level between 60% and 70%.

 

Glass:
How to serve Ruinart champagne? Choose a tulip glass with a wide enough opening to best express the aromatic complexity, or a white wine glass.

 

Perfect serve:

  • Serve at a temperature between 8 and 10°C (50-54°F)
  • Place the bottle in the refrigerator at least 4 hours before tasting (do not freeze) or in an ice bucket for at least 20 minutes with 2/3 water, 1/3 ice.

COMPOSITION

Vignes
Vignes

COMPOSITION

Mostly from grands and premiers crus of the Côte des Blancs and the Montagne de Reims.

  • 44% de Chardonnay
  • 44% Pinot Noir
  • 12% Pinot Meunier

VINIFICATION

R 2015
R 2015

VINIFICATION

  • Manual harvest
  • Alcoholic fermentation in temperature controlled stainless-steel vats
  • Full malolactic fermentation
  • Dosage: 6g/L

TASTING NOTES

R 2015
R 2015

TASTING NOTES

Colour :
Pale golden hue with green and silver highlights

 

Nose :

  • First nose : the world of the orchard with notes of crunchy pears, fig leaves
  • Second nose : spicy notes, between fennel, cardamom and licorice stick
  • Notes of dried linden and green tea tie it all together.

 

Mouthfeel :
The attack is fresh. The wine develops into an ample and unctuous mouthfeel with notes of fresh white fruits. The finish is lively and elegant with a slight bitterness and saline notes.

WINE & FOOD PAIRINGS

R 2015
R 2015

WINE & FOOD PAIRINGS

The cellar master's recommendations for pairings:

  • Scallop carpaccio with raw and pickled Daikon radishes spiked with Douglas fir broth & fennel seeds.
  • Crispy soft-boiled eggs, watercress butter and parsnips in different textures
  • Bresse poultry with lime and roasted turnips

PERFECT SERVE

R2015
R2015

PERFECT SERVE

Storage and ageing:
Keep your bottles in the dark, at a temperature between 10 and 12°C (54-X°F), and at a humidity level between 60% and 70%.

 

Glass:
How to serve Ruinart champagne? Choose a tulip glass with a wide enough opening to best express the aromatic complexity, or a white wine glass.

 

Perfect serve:

  • Serve at a temperature between 8 and 10°C (50-54°F)
  • Place the bottle in the refrigerator at least 4 hours before tasting (do not freeze) or in an ice bucket for at least 20 minutes with 2/3 water, 1/3 ice.

"A year of extremes for balanced and dynamic wines"

Frédéric Panaïotis, Maison Ruinart Cellar Master