It was the year 1959 that had the privilege Of the first cuvée Dom Ruinart, a blanc de blancs developed as an ode to the great Chardonnays, which was then released in 1966.
A rosé Cuvée Dom Ruinart soon followed with the 1966 vintage, which went on to be sold in 1973.
DOM RUINART BLANC DE BLANCS 2006 IS AN ELLIPSE
Within its taut, rounded edges, rests a hint of mousse that exudes a rich freshness.
Delicate aromas of fresh flowers give the wine a subtlety that might otherwise be unexpected - not a fault, but a statement. A parfumier would be reminded of the scent of mignonette, beloved to their craft.
Dom Ruinart 2006 is made entirely of chardonnay Grands Crus: 63% from the Côte des Blancs (predominantly Chouilly, Le Mesnil and Avize) and 37% from the northern slope of the Montagne de Reims (predominantly Sillery and Puisieulx). This is a perfect combination giving this vintage its ephemeral, delicate structure.
The rather subtle, elegant nose presents a very fresh fruity palate, mixed with floral notes: citron (a very sweet citrus fruit), stone fruit(nectarine and yellow plums), and just ripe white fruit with linden and lily-of-the-valley providing floral notes. The nose continues to develop into a fresh floral register, peppered with several "green" spicy notes.
On the palate these very fresh, delicate notes are found, completed by lightly toasted, brioche aromas, so very typical of the Dom Ruinart style. The 2006 vintage expresses itself in a very gentle, elegant, airy equilibrium, giving a natural sweetness highlighted by a particularly low dosage. The finale offers delightful citrus fruit notes giving a silky, refreshing acidity.
Dishes combining a silky texture and sweet freshness go best with the equilibrium of Dom Ruinart Blanc de Blancs 2006. White fish or poached shellfish seasoned with herbs, citrus fruit zest and accompanied by a creamy element (cauliflower mousseline, fennel purée, ect.) will provide a delightful pairing.