Ruinart – Blanc de Blancs – Extra Brut

Overview: As part of its quest for excellence, the Maison works to enhance the Dom Ruinart ageing process and give its cuv??es greater depth. Cellar Master Fr??d??ric Panaotis and his team decided to reintroduce the traditional cork drawing technique technique of ageing the wine under cork. This elegant material preserves aromatic freshness throughout the ageing process and replaces metal caps.

A choice that also involves the return of a century-old gesture: manual disgorgement. Upon tasting, the wine reveals an aromatic complexity with a freshness enhanced by a hint of bitterness.

Dom Ruinart Blanc de Blancs is made exclusively from Grand Cru chardonnays, 90% of which are grown on the Cte des Blancs (Le Mesnil-sur-Oger, Avize, Chouilly and Cramant) and 10% on the Montagne de Reims (Sillery). This iconic grape variety reflects the rich diversity of terroirs in the Champagne region and is present in all Maison Ruinart??s cuv??es.

Tasting Notes: At first glance, the champagne looks golden yellow, with light greenish hues and a fine, persistent sparkle.The first nose reveals a powdery, floral and mineral note evoking the chypre universe of perfumery. The second nose brings together toasted and spicy notes such as nutmeg mace, roasted hazelnut and almond, and a hint of coffee.Fig leaf aromas mingle with notes of black tea and fresh spices in the mouth. A lingering fresh finish is elevated by an elegant bitterness.

Pairing: Resident chef Val??rie Radou and cellar master Fr??d??ric Panaotis recommend pairing this cuv??e with spicy roast dishes such as Black Pork tenderloin, or with smoked or grilled fish or seafood such as smoked blue lobster.

Points:

Format/ABV:750 ml/12.5%

In certain circumstances, a specific vintage may not be available. If this is the case, a comparable vintage of the same wine will be substituted for online orders. If shopping in store, please check the bottle for the appropriate vintage. If you have a question about a specific vintage that is in stock, please email [email protected]