-
Product Details
Ever the innovator, Ruinart was the first champagne maison to ship its bottles overseas using distinctive wooden cases. The Cellar Case Discovery Set is a tribute to this exceptional heritage.
A bottle each of Ruinart Blanc de Blancs, Ruinart Rosé, R de Ruinart and R de Ruinart 2010 fit perfectly in this French-made wooden case, with a front sliding panel and a hot stamp insignia. -
How to enjoy
- The perfect serve - 10-12°C
- When to drink - Drink now through 2020+
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Health warning - Contains sulphites
-
Blend and Origin
Ruinart Cellar Case Discovery Set
Ruinart’s Blanc de Blancs is 100% chardonnay, with 20-25% reserve wines. The Rosé is a blend of chardonnay (45%) and pinot noir (55%), mostly sourced from premier cru vineyards. R de Ruinart is a blend of chardonnay, pinot noir and meunier, with 20-25% reserve wines from the two years prior. R de Ruinart 2010 comprises chardonnay (55%) and pinot noir (45%) from grand cru and premier cru vineyards.
This product can only be purchased by persons over 18 years of age.
Food pairing:
Match with seafood or Japanese flavours
Ruinart Blanc de Blancs
Ruinart Blanc de Blancs is the perfect partner for langoustines with fennel and lemon, or a delicate sashimi.
Ruinart Rosé
Experiment with a succulent leg of roast lamb or duck marinated in miso for a Japanese twist.
Ruinart R de Ruinart
Serve buttery or citrussy fish dishes, such as seared scallops tossed in oil and lemon.
Ruinart R de Ruinart 2010
For this vintage, try quail, braised and served with a creamy chanterelle sauce.
Food pairing:
Match with seafood or Japanese flavours
Ruinart Blanc de Blancs
Ruinart Blanc de Blancs is the perfect partner for langoustines with fennel and lemon, or a delicate sashimi.
Ruinart Rosé
Experiment with a succulent leg of roast lamb or duck marinated in miso for a Japanese twist.
Ruinart R de Ruinart
Serve buttery or citrussy fish dishes, such as seared scallops tossed in oil and lemon.
Ruinart R de Ruinart 2010
For this vintage, try quail, braised and served with a creamy chanterelle sauce.
