Heir to patient know-how and a lucid reading of chalky great terroirs, the Dom Ruinart Blanc de Blancs 2010 Extra Brut orchestrates Chardonnay purity with rare intensity. An expression of grand crus from the Côte des Blancs, completed by the nobility of Sillery, this vintage cuvée stands out through prolonged ageing and bottling for secondary fermentation under cork that shape its depth. Its frame, taut yet generous, summons a refined palette between powdery florals, emerging minerality and delicate toasted nuances. The Seconde Peau edition, an innovative and responsible case, reveals the house's contemporary momentum while honoring the essential: the wine's grace. For aesthetes, discerning gastronomes and lovers of direct emotion, this bottle embodies the art of entertaining with panache, while meeting expectations of precision, definition and harmony at the table.

Assemblage et vinification

Made exclusively from Chardonnay from grand crus, this Blanc de Blancs draws its brilliance from a blend of about 90% from the Côte des Blancs (Cramant, Chouilly, Le Mesnil-sur-Oger, Avize) and 10% from the Montagne de Reims (Sillery). Harvesting is done by hand to preserve berry integrity. Fermentation in stainless-steel tanks and malolactic fermentation contribute to a silky texture and a clear expression of fruit. The long ageing of at least 9 years on the lees, with secondary fermentation under cork, enriches the aromatic complexity and the finesse of the effervescence. The dosage of 4 g/L positions the cuvée as Extra Brut, highlighting mineral straightness while respecting the natural balance of the 2010 vintage.

Notes de dégustation

• Colour: Golden yellow with subtle aqua-green highlights, animated by a fine and persistent effervescence, promising an energetic and precise backbone.
• Nose: Powdery and floral, evoking iris and a chypre-like grace, it opens on chalky minerality before evolving towards toasted nuances of hazelnut and almond, lifted by hints of coffee and delicate spices.
• Palate: Both ample and taut, it reveals notes of fig leaf and black tea, threaded with fresh spices. The finish, attractively salivating, stretches into a slight noble bitterness that marks the greatness of the terroir.

Serving temperature and advice

Serve this champagne around 10–12°C in tulip glasses to showcase the finesse of the bubbles and the aromatic breadth. A few minutes of aeration allow the bouquet to unfold its most delicate facets, from powdery florals to refined spices. Store the bottle away from vibrations, at a stable temperature, to preserve its integrity and freshness. This Blanc de Blancs is admirable now and can accompany a demanding table, offering a clear reading of the 2010 vintage and the great crus from which it originates.

Food pairings

• Aperitifs: caviar, fine claire oysters, iodine tartlet with lemon butter.
• Starters: scallop carpaccio, sea bream sashimi, delicate citrus ceviche.
• Main courses: turbot with beurre blanc, free-range poultry with morels, shellfish risotto.
• Cheeses: aged Comté, matured Parmesan, slightly chalky fresh goat cheese.
• Desserts: citrus in light jelly, lightly sweetened lemon tart, praline-hazelnut shortbread.

Occasions

The Dom Ruinart Blanc de Blancs 2010 Extra Brut is the natural companion for moments that aspire to become memories. Its vibrant precision, eloquent minerality and crystalline length make it suited to occasions where elegance is expressed without fuss, with luminous clarity.

• To mark a rare occasion with a spirit of purity and refinement.
• At the heart of a gastronomic dinner where detail makes the difference.
• As an exceptional gift thanks to the responsible Seconde Peau case.

Characteristics

• Name: Dom Ruinart, Blanc de Blancs 2010, Seconde Peau, Extra Brut
• Appellation: Champagne AOC
• Type: Blanc de Blancs
• Vintage: 2010
• Grape variety: Chardonnay (100%) sourced exclusively from grand crus
• Terroirs: 90% Côte des Blancs (Cramant, Chouilly, Le Mesnil-sur-Oger, Avize), 10% Sillery
• Vinification: fermentation in stainless-steel tanks, malolactic fermentation
• Ageing: minimum 9 years on the lees, secondary fermentation under cork
• Dosage: 4 g/L, Extra Brut
• Alcohol: 12.5% vol.