Ruinart Dom Ruinart Rosé 2009
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TASTING NOTES:
A spicy and floral expression
Soft pink, highlighted by raspberry hues.
First aromas are a mixture of warm and comforting spices (cinnamon, nutmeg and ginger) mixed with the freshness of citrus fruit (blood orange and kumquat). Next come floral aromas accentuated by notes of violet and peony, then a salty hint of oyster shell completes the bouquet.
The mouthfeel is enveloping and silky with notes of tart red fruit (pomegranate and redcurrant), the mid-palate is fluid and salty, and the finish is firm and intense, prolonged by a delicate bitterness and a fine effervescence.
Cellar Master, Ruinart
HOW TO ENJOY:
RUINART DOM RUINART ROSÉ 2009
- How to serve - Serve in a Lehmann 45 cL Jamesse
glass or white wine glass.
- 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 (10-15°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Brut (4 g/L)
BLEND AND ORIGIN:
Ruinart Dom Ruinart Rosé 2009
In 2009, the start of the season was complicated and dramatic. However, perfect summer
conditions allowed regular ripening in a pristine environment.
The vintage is a blend of 85% chardonnay (82% Côte des Blancs with Cramant, Avize,
Chouilly, Mesnil-sur-Oger and 18% Sillery) and 15% pinot noir from the unique grand cru of Aÿ.
The grapes are harvested by hand and undergo alcoholic fermentation in
temperature-controlled stainless steel vats, followed by malolactic fermentation.
The wine is aged for 11 years in Ruinart's underground cellars.
FOOD PAIRING:
:
Ruinart Dom Ruinart Rosé 2009
The spicy, floral wine will enhance dishes that have an elegant freshness, such as marinated red mullet with kumquat saffron gel and coloured carrots, hay-roasted guinea fowl with ras el hanout sauce and seasonal vegetables, and creamy pumpkin gnocchi with hazelnuts.
FOOD PAIRING:
:
Ruinart Dom Ruinart Rosé 2009
The spicy, floral wine will enhance dishes that have an elegant freshness, such as marinated red mullet with kumquat saffron gel and coloured carrots, hay-roasted guinea fowl with ras el hanout sauce and seasonal vegetables, and creamy pumpkin gnocchi with hazelnuts.