Ruinart : R de Ruinart 2009

The refinement and delicacy of an exceptional vintage champagne

The producer

The very first Champagne House founded in 1729, Ruinart is an essential reference. The historic Ruinart Champagne House owes its creation to the visionary and pioneering monk, Dom Thierry Ruinart. Located in the heart of Reims, the Ruinart House watches over a treasure. Unique, historical landmarks and architectural prowesses, the Ruinart chalk quarries have been classified as a historic site since 1931 and listed as a UNESCO World Heritage site in 2015. Located at nearly 40 metres below ground, in the darkness and coolness of the cathedral-like cellars, the precious bottles wait to be brought to light. Elegance, style and timelessness define the DNA of the Ruinart Champagne House, which is one of the most valued brands in France, embodying the excellence of the French ‘’art de vivre’’ in all four corners of the world.

Vinification and ageing

The grapes are harvested by hand and undergo alcoholic fermentation in temperature-controlled stainless steel vats, followed by malolactic fermentation. The dosage of this champagne is 5.5 g/l.

The blend

Ruinart's 2009 Champagne "R" is a blend of Chardonnay (51%) and Pinot Noir (49%) from the finest terroirs of the Côte des Blancs and the Montagne de Reims.

R de Ruinart 2009: Characteristics and tasting tips

The tasting

Colour

Bright, pale gold colour with green and brown highlights.

Nose

The first nose is marked by aromas of pear and apple accompanied by an intense freshness. When aerated, notes of dried fruits such as almonds and hazelnuts emerge.

Palate

The attack of this champagne is tense and leads to a round mouthfeel, enfolded by aromas of praline and dried fruit. The finish of R de Ruinart 2009 is both fresh and full-bodied, offering a beautiful structure that characterises the vintage.

Food and wine pairing

With its structure and white fruit notes, Ruinart 2009 "R" will complement a starter of roasted langoustines served with tarragon and lemon, as well as a dish such as a braised monkfish fillet with curry, apples and spring onions.

Cellaring

This "R" of Ruinart 2009 can be kept in the cellar for several years to develop its aromatic richness.