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You will find below the material available on the Dom Ruinart Blanc de Blancs 2009 cuvée: press release, tasting note, food and champagne pairings and HD visuals.


Dom Ruinart Blanc de Blancs 2009

The crown jewel of the best harvests, the Dom Ruinart cuvée celebrates Maison Ruinart's emblematic grape variety, Chardonnay. Born in 1959, it has since produced only 26 vintages. Dom Ruinart Blanc de Blancs 2009 succeeds the 2007 vintage and marks the 50th anniversary between first and last Dom Ruinart vintage: 1959-2009.

Often described as sunny, the 2009 vintage from Champagne is, above all, characterized by its harvests carried out during a summer climate ideal for maturation. But this particularly dry summer (40% less rainfall compared to the average from previous years) also illustrates the impact of global warming on the harvest, complexifying the aromas, texture, freshness and dosage. 

2009, A DRY YEAR

The year 2009 tellingly represents the consequences of climate change on wine making.

“Between gales, hail, heavy rains (60% increase compared to the ten-year average) and cold snaps during the growth period, the beginning of the cycle is complicated—to say the least!” remarks Frédéric Panaïotis. Fortunately, the summer months alleviate things until September, allowing steady maturation under ideal conditions. The summer is especially dry, even more so than sunny and hot, with a summer rainfall estimated to be 40% less than the average for previous years.

This dryness in turn conveyed an aromatic, analytical but also textural balance. To understand these balances, one must understand how the climate conditions interact with the ripening of the grape. Aromatically, the notes of fresh almonds and ripe yellow fruit transport us to this dry summer. And yet, the summer period was not warmer than average, which kept the notes fresh and crisp.

Gastronomic Pairings

For Ruinart, the creation of a Dom Ruinart cuvée is the culmination of a succession of precise gestures. On the ground, the pruning, disbudding and harvest set the tempo of the seasons. In the depths of the crayères (chalk pits), this cycle is followed by other crucial steps of Maison Ruinart's savoir-faire, such as fermentation, riddling and disgorging. Maison Ruinart continuously brings this sense of movement to the table, as well as its devotion to values of seasonality, sustainable territory, respect for products, sharing, authenticity...

Gourmet wine celebrated by connoisseurs and starred chefs alike, the Dom Ruinart cuvée offers endless possibilities for pairings.

Valérie Radou, the chef-in-residence at Maison Ruinart in Reims, dreamed up three pairings of dishes and champagne :
- To start, scallops on a bed of cauliflower velouté, with Romanesco cabbage and orange and lemon zest to play up the freshness.
- For the main course, free-range poultry with fennel mousseline, served with a spiced orange sauce that harmoniously adds to the complex flavors.
- Or “célerisotto” made from einkorn wheat and topped with strips of truffle

Frédéric Panaïotis, Cellarmaster
00 : 02 : 25
“A perfect summer in Champagne resulting in fleshy and lively wines ” Frédéric Panaïotis, Cellar Master of the Maison Ruinart