You will find below the material available on Dom Ruinart 2010, the aged under cork epitome of Blanc de Blancs : press kit and HD visuals.
Maison Ruinart presents a new vintage, Dom Ruinart 2010, a champagne made from 100% chardonnay grapes from exceptional terroir.
In the late 1990’s, guided by intuition, the cellar master decided to age some of the Dom Ruinart 1998 bottles under cork – instead of using crown caps. As usual, he then let time do its work. In 2008, on tasting, the difference was significant: the bottles with corks revealed tenser wine with an additional layer of complexity. Although cork is porous, over a long period of time, it remains extremely stable. While metal caps allow small amounts of oxygen to
continually enter the bottle.
The next Dom Ruinart vintages will benefit from this knowledge. Science, vision, and tradition come together in a noble material that is also ecological – the cork oak regenerates its bark every nine years after the first harvest, which happens 23 years after being planted.
Disgorging was traditionally manual when staples were used to seal the cork. With the reintroduction of cork stoppers for Dom Ruinart 2010, this is once again the case.
The process is carried out safely on a manual disgorging line. After rapidly cooling the neck, the bottles are taken one by one. The operator ensures that the deposit is trapped in the ice, removes the staple, and pops the cork. Each bottle is smelled to confirm the quality of the wine.
A tiny amount of liqueur is then added for roundness. With just 4 grams of sugar per litre, Dom Ruinart is Extra Brut. Once the expedition cork has been introduced and topped with a capsule marking the vintage, the bottle is left to rest for another year.
Because in 2010, very little suggested that it would be a great year: a very cold winter, dry spring and early summer, rainy August and rot that arrived at the end of the ripening. Winegrowers needed to fight. They needed patience.
In 2010, nature was in a fragile state yet already promised an exceptional vintage. From these fruits was born a champagne with unexpected aromatic complexity.
The first nose gives powdery, floral (iris) and mineral (wet rock) notes evoking the chypre world of perfumery. Then, toasted and spicy notes dominate: the mace of nutmeg, roasted hazelnut and almond, a hint of coffee, reminiscent of enveloping and reassuring perfumes. Zesty notes of ripe citrus fruits give power to the aromas of this vintage.
Rich in taste, Dom Ruinart 2010 is vibrant and concentrated. It imposes itself with great aromatic intensity. The aromas of fresh fig leaves 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.