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Frédéric Panaïotis, Ruinart Cellar Master.
Dom Ruinart Blanc de Blancs 2013 is made exclusively from Grands and Premiers Crus chardonnay, 70% of which are grown on the Côte des Blancs (Le Mesnil-sur-Oger, Avize, Chouilly and Bergères-lès-Vertus) and 30% on the Montagne de Reims (Vernezay, Sillery, Taissy, Villers-Marmery). This iconic grape variety reflects the rich diversity of terroirs in the Champagne region and is present in all Maison Ruinart’s cuvées.
The year 2013 stands out as a year unlikely to be seen again soon. It was characterised by a winter and especially a spring that was both rainy and cool. Despite no spring frost damage, the temperature in the first six months was the lowest recorded in 20 years.
This climate slows down the vegetative cycle, delaying the harvest until the end of September. This late ripening of the grapes reveals a unique balance, specific to the climatic conditions of the year, promising wines of great finesse.
The wine presents an intense golden hue with green reflections, displaying silvery nuances that attest to its youthful character, supported by this late vintage.
The nose offers a complex array of aromas, with exceptional freshness. It opens with distinct toasty notes, featuring hints of dried fruits like almond and ripe wheat, with pastry-like undertones. Intense citrus scents and zesty juicy fruits accentuate the wine’s freshness. These aromas harmoniously blend with spring flower fragrances and a more mineral and powdery dimension reminiscent of chalk, complemented by delicate smoky notes.
On the palate, the wine distinguishes itself with its straight and chiseled structure, once again supported by the wine’s crystalline freshness, in perfect harmony with the nose. The overall aromatic palette asserts itself with intensity and precision. Citrus aromas, in particular, find their extension in lively and fruity spicy fragrances, where peppery notes carry the wine’s length.
As part of its quest for excellence, the Maison works to enhance the Dom Ruinart ageing process and give its cuvées greater depth. Cellar Master Frédéric Panaïotis and his team decided to reintroduce the traditional cork drawing technique technique of ageing the wine under cork.
As the second Dom Ruinart vintage bottled under cork after 2010, Dom Ruinart Blanc de Blancs 2013 confirms that this was the right choice. When combined with a ten-year ageing period, the cork provides a subtle additional dimension to the nose and palate.
A decision that also involves the return of a century-old gesture: manual disgorgement.
The fruitiness and freshness of the wine have led Valérie Radou, chef in residence at Ruinart, to combine this cuvée with fluid textures and also fresh ingredients.
She recommends pairing this cuvée with vegetable-based dishes such as parsnip, or with firm-fleshed fish and seafood such as turbot or oysters.