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R de Ruinart 2011

A NON CONFORMIST VINTAGE

  • Chardonnay
  • Pinot Noir

 

R de Ruinart 2011 is an elegant wine, marked by lightness. 2011 is an atypical year which started very quickly with an exceptionally hot and dry spring, leading to an early harvest. Fears of a drought were finally dispelled by a cool and rainy summer.

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R2011
R2011

COMPOSITION

Blend elaborated from 51% of chardonnay and 49% of pinot noir. They come from Grands and Premiers crus of the Côte des Blancs and the Montagne de Reims

  • 51% Chardonnay
  • 49% Pinot noir
R de Ruinart
R 2015

VINIFICATION

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

TASTING NOTES

Colour : A luminous pale golden hue with shimmering green highlights. 

 

First nose : into a springtime universe with scents of lime blossom, green tea and infused verbena, combined with minty undertones.
Second nose : aromas of papaya, white peach and pear. Notes of wet rock complete this fresh aromatic bouquet. 

 

Mouthfeel : a vibrant tension, a fine structure that gives the wine an airy character. This gives way to a velvety texture that brings a tender touch. Notes of white fruit such as pear and spices such as aniseed, coriander and star anise are intertwined. Subtle hints of wet stone and white truffle complete the ensemble. Ruinart "R" 2011 is an elegant wine, marked by lightness. 
 

R de Ruinart
R 2015

WINE & FOOD PAIRINGS

This lacy champagne will be perfect as an aperitif. It can be served with starters such as crab with Granny Smith apple and coriander seed or a carpaccio of scallops with bergamot and star anise oil.

R2011
R2011

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

R2011
R2011

COMPOSITION

Blend elaborated from 51% of chardonnay and 49% of pinot noir. They come from Grands and Premiers crus of the Côte des Blancs and the Montagne de Reims

  • 51% Chardonnay
  • 49% Pinot noir

VINIFICATION

R de Ruinart
R 2015

VINIFICATION

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

TASTING NOTES

R de Ruinart
R 2015

TASTING NOTES

Colour : A luminous pale golden hue with shimmering green highlights. 

 

First nose : into a springtime universe with scents of lime blossom, green tea and infused verbena, combined with minty undertones.
Second nose : aromas of papaya, white peach and pear. Notes of wet rock complete this fresh aromatic bouquet. 

 

Mouthfeel : a vibrant tension, a fine structure that gives the wine an airy character. This gives way to a velvety texture that brings a tender touch. Notes of white fruit such as pear and spices such as aniseed, coriander and star anise are intertwined. Subtle hints of wet stone and white truffle complete the ensemble. Ruinart "R" 2011 is an elegant wine, marked by lightness. 
 

WINE & FOOD PAIRINGS

R de Ruinart
R 2015

WINE & FOOD PAIRINGS

This lacy champagne will be perfect as an aperitif. It can be served with starters such as crab with Granny Smith apple and coriander seed or a carpaccio of scallops with bergamot and star anise oil.

PERFECT SERVE

R2011
R2011

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 non-conformist vintage, surprising for its fine structure and refined balance"

Frédéric Panaïotis, Maison Ruinart Cellar Master