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Product Details
Explore the breadth of Ruinart’s style and expertise with this essential collection of six bottles – from the maison’s signature brut and vintages to its iconic blanc de blancs and rosé.
For the connoisseur or completist, this set contains one each of R de Ruinart, R de Ruinart 2010, Ruinart Blanc de Blancs, Dom Ruinart 2006, Dom Ruinart Rosé 2004, and Ruinart Rosé. -
How to enjoy
- Service temperature - 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
- Closure - Cap With Cork
- Health warning - Contains sulphites
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Blend and Origin
Ruinart L'Intégrale Set
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. The maison’s Blanc de Blancs is 100% chardonnay, with 20-25% reserve wines, while Dom Ruinart 2006 comprises 100% grand cru chardonnay. The Rosé is a blend of chardonnay (45%) and pinot noir (55%), mostly sourced from premier cru vineyards, and Dom Ruinart Rosé 2004 is a blend of grand cru chardonnay (81%) and pinot noir wine (19%) from Sillery.
Alcohol by volume: R de Ruinart 12%, R de Ruinart 2010 12,5%, Blanc de Blancs 12,5%, Dom Ruinart 2006 12,5%, Rosé 12,5%, Dom Ruinart Rosé 2004 12,5%
This product can only be purchased by persons over 18 years of age.
Food pairing:
Fish is the perfect partner
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.
Ruinart Blanc de Blancs
Ruinart Blanc de Blancs finds a match with a delicate sashimi, or langoustines with fennel and lemon.
Ruinart Dom Ruinart 2006
White fish will let this vintage shine. Try monkfish wrapped in Chinese cabbage.
Ruinart Rosé
Experiment with a succulent leg of roast lamb or duck marinated in miso for a Japanese twist.
Ruinart Dom Ruinart Rosé 2004
Avoid intense flavours, choosing simply cooked poultry or oolong tea-cured salmon.
Food pairing:
Fish is the perfect partner
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.
Ruinart Blanc de Blancs
Ruinart Blanc de Blancs finds a match with a delicate sashimi, or langoustines with fennel and lemon.
Ruinart Dom Ruinart 2006
White fish will let this vintage shine. Try monkfish wrapped in Chinese cabbage.
Ruinart Rosé
Experiment with a succulent leg of roast lamb or duck marinated in miso for a Japanese twist.
Ruinart Dom Ruinart Rosé 2004
Avoid intense flavours, choosing simply cooked poultry or oolong tea-cured salmon.
