Ruinart Dom Ruinart 2010 Chalk Wrap
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TASTING NOTES:
Rich, vibrant and concentrated
An intense golden yellow with light greenish hues and a fine and persistent effervescence.
After an initial floral and mineral hit, spicy and toasted notes of nutmeg, roasted hazelnuts and almonds dominate, along with zesty aromas of ripe citrus fruit.
Rich in taste with aromatic intensity – fig leaf flavours mingle with notes of black tea and spices, leading to a complex mouthfeel and a fresh finish enhanced by an elegant bitterness.
Cellar Master, Ruinart
HOW TO ENJOY:
Ruinart Dom Ruinart 2010
- Service temperature - 10-12°C
- When to drink - Will keep well for 10 years.
- Alcohol by volume - 12.5 % Vol.
- Storage advice - Store horizontally in a cool (10-12°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Extra Brut (4g/L)
BLEND AND ORIGIN:
Ruinart Dom Ruinart 2010
The start of the 2010 season was marked by a fresh spring. These lower temperatures
persisted, resulting in a slightly later than usual harvest.
Ruinart Dom Ruinart 2010 is a blend of chardonnay grapes from grand cru vineyards in
Côtes de Blancs (90%) and Montagne de Reims (10%).
After spending a minimum of nine years on lees, the acidity is extremely balanced, so you can enjoy it now or leave it to mellow and develop further in the bottle.
FOOD PAIRING:
Strong flavours and an intense freshness allow for plenty of food pairing possibilities – from rich meat dishes and fresh fish plates to hearty vegetarian recipes. Serve it alongside rare breed pork fillet with Jerusalem artichoke, lovage oil and toasted chestnut shavings; smoked lobster with daikon petals and a creamy sauce with wakame seaweed and lemon zest; and leek in different textures (charred, fried and mashed) with a potato and truffle sabayon.
FOOD PAIRING:
Strong flavours and an intense freshness allow for plenty of food pairing possibilities – from rich meat dishes and fresh fish plates to hearty vegetarian recipes. Serve it alongside rare breed pork fillet with Jerusalem artichoke, lovage oil and toasted chestnut shavings; smoked lobster with daikon petals and a creamy sauce with wakame seaweed and lemon zest; and leek in different textures (charred, fried and mashed) with a potato and truffle sabayon.