Among the emblematic cuvées devoted to Chardonnay's purity, the Dom Ruinart Blanc de Blancs 2009 signs the luminous expression of Champagne AOC Grand Crus. Sourced mainly from the Côte des Blancs, completed by the finesse of the Montagne de Reims, this vintage reveals the union of generous density and chalky verticality. The 2009 season, marked by contrasts then a dry, ideal summer, produced grapes of radiant ripeness, perfectly balanced by innate freshness. After long patience in cellar, its craftsmanlike effervescence and satiny texture reflect the art of time well managed. On the palate, the acidity is silky, stone fruits mingle with a delicate honeyed note, supported by a savory minerality. A champagne for connoisseurs, both intense and airy, designed to enhance refined tables and celebrations where every detail matters. Awarded at the most demanding international competitions, this cuvée illustrates the sophistication of a historic know-how serving a contemporary emotion.

Assemblage et vinification

This Blanc de Blancs is made exclusively from Grand Cru Chardonnay, mainly from the Côte des Blancs (Cramant, Avize, Chouilly, Le Mesnil-sur-Oger) and complemented by the Montagne de Reims (Sillery). The harvest is manual to preserve the integrity of the berries, then vinification is carried out in stainless steel vats to favour fruit brightness and terroir tension. Malolactic fermentation is conducted to perfect the harmony of the profile, while long ageing on laths, of at least 8 to 9 years, refines the mousse, polishes the texture and complexifies the bouquet. The dosage is measured at 4 g/L, offering a clear reading of the vintage and Champagne limestones. The alcohol content, 12.5%, fits a classic balance, reflecting just ripeness and precise vinification, conceived to combine aromatic intensity, straightness and longevity.

Notes de dégustation

• Appearance : Pale gold of great clarity, animated by a fine, regular effervescence. The persistent bead signals an elegant structure and serene maturity, reflections of prolonged ageing.
• Nose : Initial notes of ripe apricot, fresh lemon and a touch of candied citrus, followed by floral, honeyed nuances and a hint of almond paste. The chalky signature, subtle and precise, brings a mineral relief that stretches the bouquet.
• Palate : Clean, caressing attack, silky acidity, mid-palate focused on stone fruits, lemongrass and a savory salinity. The precisely judged dosage highlights purity without weighing it down; the finish is long, vibrant and perfectly balanced in elegance.

Température de service et conseils

Serve this vintage between 10 and 12°C in tulip glasses to enhance the finesse of the effervescence and aromatic complexity. Let the bottle awaken a few minutes before service to allow citrus, white flower and chalk notes to unfold fully. Store it horizontally, away from light, in a cool, stable cellar. Thanks to its mineral backbone and delicately enveloping texture, this Dom Ruinart 2009 has a cellaring potential of 5 to 20 years, evolving toward fine brioche, light honey and noble dried fruit nuances.

Accords mets et vin

• Aperitifs : citrus tartlets, roasted almonds, light gougères.
• Starters : scallop carpaccio, sea bass ceviche, gilthead bream sashimi.
• Main courses : grilled sea bass, sole meunière, roasted poultry with preserved lemon.
• Rice and cereals : lemony herb risotto, spelt with root vegetables.
• Cheeses : aged Comté, 24-month Parmesan, mild sheep's cheese.

Moments de dégustation

The Dom Ruinart Blanc de Blancs 2009 is the ideal companion for moments where precision meets grace.

• To celebrate a milestone with a haute couture cuvée.
• During an iodized dinner where minerality sculpts the perfect pairing.
• As a connoisseur's gift for an aficionado of Grand Cru Chardonnay.

Caractéristiques

• Name : Dom Ruinart, Blanc de Blancs 2009
• Appellation : Champagne AOC
• Type : Blanc de Blancs
• Vintage : 2009
• Grape : Chardonnay 100% Grand Crus, Côte des Blancs and Montagne de Reims
• Alcohol content : 12.5%
• Vinification : stainless steel vats, malolactic fermentation
• Aging : at least 8 to 9 years on laths
• Dosage : 4 g/L, Brut
• Service & cellaring : 10 to 12°C, potential 5 to 20 years