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Product Details
The chardonnay grapes for this fresh, silky blanc de blancs are grown in the region’s exceptional grands crus – primarily Côte des Blancs. This magnum will be the highlight of any celebration. The maison’s 23rd Dom Ruinart Blanc de Blancs vintage, this cuvée has been aged on lees for nine years to develop its full aromatic complexity. Its slight sweetness comes from a low dosage. -
How to enjoy
- Service temperature - 10-12ºC
- When to drink - Drink now through 2032+
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Closure - Cork
- Health warning - Contains sulphites
- Alcohol by volume - 12.5 % Vol.
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Blend and Origin
Ruinart Dom Ruinart 2006
This wine comprises 100% grand cru chardonnay – 63% from Côte des Blancs and 37% from Montagne de Reims. A very cold winter and a hot summer defined 2006, and spring frosts caused only minimal damage. A July heatwave was followed by a cold, wet August, which replenished the soil. A hot and sunny period in early September accelerated the ripening of the abundant harvest.
This product can only be purchased by persons over 18 years of age.
Food pairing:
Light pairings for an elegant cuvée
Starter
Enhance this champagne’s delicate balance with a starter of sesame-crusted, seared tuna with yuzu pearls or simply with oysters.
Main
A dish featuring a white fish will ensure this vintage is not overpowered. Try monkfish wrapped in Chinese cabbage, with a cauliflower mousse.
Dessert
Complement the texture of this cuvée with a dessert of tropical fruits alongside a white chocolate mousse.
Food pairing:
Light pairings for an elegant cuvée
Starter
Enhance this champagne’s delicate balance with a starter of sesame-crusted, seared tuna with yuzu pearls or simply with oysters.
Main
A dish featuring a white fish will ensure this vintage is not overpowered. Try monkfish wrapped in Chinese cabbage, with a cauliflower mousse.
Dessert
Complement the texture of this cuvée with a dessert of tropical fruits alongside a white chocolate mousse.