Grapes that have reached a beautiful maturity were picked during the summer of 2009. Despite the extreme summer drought, the climate remains temperate and the grapes ripen in ideal conditions, free from disease. This is what allows the vintage to retain notes of intense freshness.
Entirely composed of Chardonnay Grands Crus, 82% from the Côte des Blancs (Cramant, Avize, Chouilly & Le Mesnil-sur-Oger) and 18% from the northern slope of the Montagne de Reims (Sillery), the wine will wait 9 years in the depths of the chalk pits of the Ruinart House, listed as a UNESCO World Heritage Site.
Frédéric Panaïotis' choice, the cellar master to elaborate a vintage, the millimetric vinification, and the exceptionally long ageing time, make Dom Ruinart an exceptional champagne marked by freshness, complexity, and power mastered with accuracy and elegance.
Dom Ruinart Blanc de Blancs 2009, as much in the aromas as in the textures, is a fleshy and crunchy wine.
To the eye, one sees an intense golden color with almond green reflections. On the nose, one recognizes a fruity register that evokes lemon, apricot and brugnon. Notes of white flowers, fresh almond paste, calisson d'Aix evoke the maturity of the vintage
The whole presents to the palate a beautiful balance, both tasty and lively, but with a long and subtle finish. It is the effect of the combination of silky acidity, the freshness of the stone fruits, and a surprising sapidity.
It is recommended to taste the Dom Ruinart Blanc de Blancs 2009 cuvée at a temperature of 10-12 degrees. Its ageing potential can reach up to 20 years depending on storage conditions.
A tribute to Dom Thierry Ruinart, the visionary figure on the initiative of Ruinart's foundation, Dom Ruinart Blanc de Blancs is a creation inspired by the exceptional vintages of Chardonnay. The first Dom Ruinart Blanc de Blancs was created in 1959. A rosé cuvée closely followed with the 1966 vintage. As for the whites, chardonnay is the key word for Dom Ruinart rosés. After the Second World War, the cellars of the house were empty, seized during the occupation. It is only in 2017 that the cellar master Frédéric Panaïotis finds what appears to be the last bottle of this very first vintage. It is preciously kept in the cellar master's oenotheque in the heart of the Ruinart chalk cellar in Reims.
Ingrédients (serves 6)
Preparation 45min, cooking 60min
2 stalks of celery
10cl white wine
1 black truffle
6 tablespoons of grated Parmesan
1 tablespoon of double cream
Salt, pepper and fleur de sel