£99.50 / bottle
4 in stock
| Bottle Sizes | 75cl |
|---|---|
| Main Grapes | Chardonnay |
| Origin | Champagne, France |
| Other Grapes | Not Blend |
| Vintages | NV |
| Website | Champagne Ruinart |
Champagne Ruinart Blanc de Blancs is 100% Chardonnay produced from grapes sourced from Premier Cru vineyards and is presented in a distinctive, fat bottle made of clear (although UV resistant) glass, a replica from an 18th Century model.
Champagne Ruinart has been producing Champagne since 1729. It was founded by Nicolas Ruinart and is located in the capital of the Champagne region, Reims. Ruinart’s cellars are amongst the largest in the region, and are Gallo-Roman in origin. Like most Champagne cellars, they are the product of ancient chalk mining, and extend over 30 metres below the ground. The cellars maintain a natural temperature of 11 degrees Celsius and have been listed since 1931. These are the only one to be listed in the Champagne region and they are considered to be the most beautiful ones. Today Champagne Ruinart is owned by LVMH Moët Hennessy Louis Vuitton SA and is led by chairman Roland de Calonne, with Chef de Caves Jean François Barot working his magic in the cellar.
The grapes for Champagne Ruinart Blanc de Blancs are hand harvested. The blend for the Champagne Ruinart Blanc de Blancs is 100% Chardonnay from various years (20 to 25% of which are reserve wines from the 2 previous years). A large majority of Premiers Crus from the Côte des Blancs and Montagne de Reims vineyards for aromatic refinement, supplemented by Sézannais wines known to provide maturity. Finally, several wines from the north of the Vesle valley give a light, fresh touch. The wine undergoes alcoholic fermentation in temperature-controlled stainless steel vats followed by malolactic fermentation. The wines are aged for 2 to 3 years in the cellars. Dosage 7 g/L.
Visually, the Ruinart Blanc de Blancs has a brilliant robe with a beautiful pale yellow color and slight hints of almond green and jade green reflections.
The first nose reveals intense aromas of fresh fruit: ripe lemon, juicy pear, or freshly picked peach. The secondary aromas are more floral with hints of white flowers, accompanied by a spicy touch combining ginger and pink peppercorns.
Balancing tension with roundness, the enveloping structure is highlighted by fresh aromas of ripe citrus and tropical fruit. With a long and delicate finale.
Try with seafood or fish, like sea bass.
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