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PP DOM RUINART 2010 - Visuel étiquette PP DOM RUINART 2010 - At Home
PP DOM RUINART 2010 - Visuel étiquette
PP DOM RUINART 2010 - At Home

DOM RUINART BLANC DE BLANCS 2010

Born from nature, elevated over time.

  • Chardonnay

Dom Ruinart 2010 is an exceptional vintage, composed of 100% chardonnay from the grands crus of the Côte des Blancs and the northern slopes of the Montagne de Reims. This vintage is the combination of a vintage in tension and a major oenological change: the cork draw.

Dom Ruinart, the of Blanc de Blancs par excellence.

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Dom Ruinart 2010 - Composition
Dom Ruinart 2010 - Composition

COMPOSITION

Dom Ruinart 2010 is made from grands crus chardonnay : 90% from the Côte des Blancs (Le Mesnil-sur-Oger, Avize, Chouilly & Cramant) 10% from the northern slopes of the Montagne de Reims (Sillery)

  • 100% Grands Crus Chardonnay
DR10 Dégorgement
DR10 Dégorgement

VINIFICATION

  • Manual harvest
  • Alcoholic fermentation in temperaturecontrolled stainless-steel vats
  • Full malolactic fermentation
  • Tirage with cork closure
  • Manual stacking
  • Minimum 9 years of aging on lees
  • Manual disgorging
  • Dosage: 4g/L
Dom Ruinart 2010 TASTING NOTES
Dom Ruinart 2010 TASTING NOTES

TASTING NOTES

Colour:
An intense golden yellow with light greenish hues. The effervescence is fine and persistent.

Nose:

  • First nose : powdery, floral (iris) and mineral (wet rock) notes evoking the chypre world of perfumery
  • Second nose : toasted and spicy notes dominate: the mace of nutmeg, roasted hazelnut and almond, a hint of coffee, reminiscent of enveloping and reassuring perfumes

 

Mouthfeel:
Fresh fig tree leaf aromas mingle with notes of black tea and fresh spices (Sil-Timur berries, Mahaleb). The flavours develop and grow in layers leading to a complex mouthfeel, continuing to a fresh finish enhanced by an elegant bitterness.

Dom Ruinart 2010 WINE & FOOD PAIRINGS
Dom Ruinart 2010 WINE & FOOD PAIRINGS

WINE & FOOD PAIRINGS

The strong flavours of this vintage, combined with an intense freshness, offer numerous possibilities for food pairing that combine know-how and modern cooking:

  • Fillet of black pig from Périgord, nutmeg mace, Jerusalem artichoke, fillet of lovage oil & toasted chestnut shavings
  • Brittany blue lobster smoked with vine shoots and fir thorns, daikon petals, creamy sauce with wakame seaweed & lemon zest
  • Leek in different textures (burnt, fried, mashed),potato & truffle sabayon
Dom Ruinart 2010 - PERFECT SERVE
Dom Ruinart 2010 - PERFECT SERVE

PERFECT SERVE

Conservation and aging:
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

Dom Ruinart 2010 - Composition
Dom Ruinart 2010 - Composition

COMPOSITION

Dom Ruinart 2010 is made from grands crus chardonnay : 90% from the Côte des Blancs (Le Mesnil-sur-Oger, Avize, Chouilly & Cramant) 10% from the northern slopes of the Montagne de Reims (Sillery)

  • 100% Grands Crus Chardonnay

VINIFICATION

DR10 Dégorgement
DR10 Dégorgement

VINIFICATION

  • Manual harvest
  • Alcoholic fermentation in temperaturecontrolled stainless-steel vats
  • Full malolactic fermentation
  • Tirage with cork closure
  • Manual stacking
  • Minimum 9 years of aging on lees
  • Manual disgorging
  • Dosage: 4g/L

TASTING NOTES

Dom Ruinart 2010 TASTING NOTES
Dom Ruinart 2010 TASTING NOTES

TASTING NOTES

Colour:
An intense golden yellow with light greenish hues. The effervescence is fine and persistent.

Nose:

  • First nose : powdery, floral (iris) and mineral (wet rock) notes evoking the chypre world of perfumery
  • Second nose : toasted and spicy notes dominate: the mace of nutmeg, roasted hazelnut and almond, a hint of coffee, reminiscent of enveloping and reassuring perfumes

 

Mouthfeel:
Fresh fig tree leaf aromas mingle with notes of black tea and fresh spices (Sil-Timur berries, Mahaleb). The flavours develop and grow in layers leading to a complex mouthfeel, continuing to a fresh finish enhanced by an elegant bitterness.

WINE & FOOD PAIRINGS

Dom Ruinart 2010 WINE & FOOD PAIRINGS
Dom Ruinart 2010 WINE & FOOD PAIRINGS

WINE & FOOD PAIRINGS

The strong flavours of this vintage, combined with an intense freshness, offer numerous possibilities for food pairing that combine know-how and modern cooking:

  • Fillet of black pig from Périgord, nutmeg mace, Jerusalem artichoke, fillet of lovage oil & toasted chestnut shavings
  • Brittany blue lobster smoked with vine shoots and fir thorns, daikon petals, creamy sauce with wakame seaweed & lemon zest
  • Leek in different textures (burnt, fried, mashed),potato & truffle sabayon

PERFECT SERVE

Dom Ruinart 2010 - PERFECT SERVE
Dom Ruinart 2010 - PERFECT SERVE

PERFECT SERVE

Conservation and aging:
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.

« The cork brings something more to the wine, an extra layer. The wine is fuller on the palate, richer and more complex, while retaining a lot of lightness and elegance »

Frédéric Panaïotis, Maison Ruinart Cellar Master

DR10
00 : 00 : 15
THE CRAYERES CASE

THE CRAYERES CASE

In 2020, Ruinart revolutionized packaging with its new second skin case, which now wraps all its bottles. This innovation in the service of sustainable development required two years of research and development. The pencil case, specific to Dom Ruinart, was designed in line with this innovation.

Ruinart is thus contributing, on its own scale, to a new, more committed way of offering, consistent with its sustainable development approach.