THE ORIGINALITY OF A DELICATELY AROMATIC ROSÉ
“An ideal summer in Champagne, a vintage that is both fleshy and crisp.”
Frédéric Panaïotis, Maison Ruinart Cellar Master.
CÉPAGES GRAPE VARIETIES & TERROIRS
Dom Ruinart Rosé 2009 is composed of 85% Grand Cru chardonnays, predominantly from the Côte des Blancs (Cramant, Avize, Chouilly, and Mesnil-sur-Oger), the Montagne de Reims (Sillery), and 15% Aÿ Grand Cru pinot noirs.
- Harvested by hand
- A blend of Grand Cru chardonnays and red vinified pinot noirs
- Alcoholic fermentation in temperature-controlled stainless steel vats
- Malolactic fermentation
- Stacking by hand
- At least 11 years’ ageing on lees
- Dosage: 4 g/L
- Contains sulphites
- Alcohol content – 12.5% Vol.
2009, YEAR OF EXTREMES
In 2009, hail, rain, and wind disrupted the flowering process but were soon replaced by a dry summer. These summer conditions allowed for the perfect maturation of the grapes until the mid-September harvest. The average sunshine, combined with cool temperatures, enhanced the fruit's aroma while preserving the right acidity sought after by the Maison.
Dom Ruinart Rosé 2009 reveals a delicate pink color with raspberry highlights.
The first nose reveal spicy notes of cinnamon, nutmeg and ginger, which mingle with refreshing citrus aromas such as blood orange and kumquat. Second impressions are more floral, unveiling violet and peony complemented by fresh, iodised oyster shell notes.
The attack is enveloping and silky with notes of tangy red fruits such as pomegranate and redcurrant. The mid-palate is smooth and saline. Firm and intense, the finish is supported by a delicate bitterness and a fine effervescence.
Resident chef Valérie Radou and cellar master Frédéric Panaïotis recommend pairing this exceptional champagne with oily fish or white meat dishes seasoned with warm spices, citrus fruit, or vegetables like squash and carrot.
THE RUINART SERVING RITUAL
Maison Ruinart recommends serving its champagne in a tulip glass, or a white wine glass with an opening wide enough to allow the expression of the aromatic complexity and the evolution of the bubbles.