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Ruinart Dom Ruinart 2007 Bottle 75cL

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15% off on orders above 100€ with the code 'CELLAR15' + free standard delivery on orders above 155€ - Contactless delivery with DHL

15% off on orders above 100€ with the code 'CELLAR15' + free standard delivery on orders above 155€ - Contactless delivery with DHL

Ruinart Dom Ruinart 2007

Bottle - 75 cL

Ruinart Dom Ruinart 2007

Bottle - 75 cL
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15% OFF ON ORDERS ABOVE 100€ WITH THE CODE 'CELLAR15'
except Krug, Dom Perignon, Ruinart Blanc de Blancs, Château d'Yquem, Château Cheval Blanc and Experiences

  • Product Details

    This beautiful vintage champagne is an ode to the blanc de blancs style and the pure elegance of chardonnay. Dom Ruinart 2007 initially suggests minerality and smokiness, then surprises with a turn towards citrus freshness. The chardonnay grapes, from grand cru vineyards in Côte des Blancs and Montagne de Reims, impart a unique finesse, while time in Ruinart’s cellars bestows impressive aromatic intensity.
  • How to enjoy

    • Service temperature - 10-12°C
    • When to drink - From now to 2033+
    • Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
    • Closure - Cap With Cork
    • Health warning - Contains sulphites
    • Alcohol by volume - 12%
    • Dosage - 5 g/L
  • Blend and Origin

    Ruinart Dom Ruinart 2007

    Thanks to a sunny and warm spring in 2007, the grapes ripened early, and the harvest – by hand – began early, in August. Comprising 100% chardonnay grapes from Grand Cru vineyards in the renowned Côte des Blancs and Montagne de Reims regions, this is a very special vintage indeed. Aged on lees for at least 10 years, the champagne develops aromatic intensity.


Food pairing:
Simple fish and seafood work best

Starter

Scallop carpaccio dressed with first-press olive oil – with its delicate, grassy flavours – is the perfect starter.

Main

This champagne’s texture pairs well with tea-steamed cod, baked in paper and served in a champagne consommé.

Food pairing:
Simple fish and seafood work best

Starter

Scallop carpaccio dressed with first-press olive oil – with its delicate, grassy flavours – is the perfect starter.

Main

This champagne’s texture pairs well with tea-steamed cod, baked in paper and served in a champagne consommé.