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Ruinart

Dom Ruinart Blanc de Blancs 2013

Dom Ruinart Blanc de Blancs 2013

HK$2,035.00
HK$2,035.00
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Since its foundation in 1729, excellence and know-how are at the heart of the first Champagne Maison. Chardonnay, the very soul of Ruinart, brings elegance, purity and aromatic freshness to all its Cuvées. The balance between its roots and the audacity of its commitments has turned it into an everlasting modern and contemporary Maison.

Dom Ruinart Blanc de Blancs is a dynamic, sculpted wine that expresses the full purity of fine Chardonnay. The blend is 100% Chardonnay exclusively from Grand Cru vineyards: 75% from the Côte des Blancs and 25% from the northern slopes of Montagne de Reims.

The year 2013 stands out as a year unlikely to be seen again soon. It was characterised by a winter and especially a spring that was both rainy and cool. Despite no spring frost damage, the temperature in the first six months was the lowest recorded in 20 years. 

HOW TO ENJOY

Service temperature - 10-12°C
Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
Closure - Cork
Health warning - Contains sulphites
Alcohol by volume - 12.5%
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TASTING NOTES
FOOD PAIRINGS
ORIGIN

Appearance: An intense golden yellow with light greenish hues and a fine and persistent effervescence.

Aroma: After an initial floral and mineral hit, spicy and toasted notes of nutmeg, roasted hazelnuts and almonds dominate, along with zesty aromas of ripe citrus fruit.

Taste: Rich in taste with aromatic intensity – fig leaf flavours mingle with notes of black tea and spices, leading to a complex mouthfeel and a fresh finish enhanced by an elegant bitterness.

Strong flavours and an intense freshness allow for plenty of food pairing possibilities – from rich meat dishes and fresh fish plates to hearty vegetarian recipes. Serve it alongside rare breed pork fillet with Jerusalem artichoke, lovage oil and toasted chestnut shavings; smoked lobster with daikon petals and a creamy sauce with wakame seaweed and lemon zest; and leek in different textures (charred, fried and mashed) with a potato and truffle sabayon.

Reims, Champagne France

WORTH A TRY

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