The very first expression of the Ruinart taste.
R de Ruinart is the epitome of freshness and balance with generous proportions of Chardonnay (40%), Pinot Noir (50 to 55%), and Pinot Meunier (5 to 10%. Visually, its radiance is crystalline with a shimmering yellow colour and golden hues. The nose is delicate and fruity displaying dominant aromas of fresh white pear and dry fruits such as hazelnuts and almonds, followed by white flower notes, Viennese pastry and buttered brioche.
The palate reveals a dominant freshness, displaying both tactile roundness and enduring length.
- FRA - Champagne
Unique as the only one of Ruinart’s cuvées to be led by pinot noir, and it shows in a vinous personality of intense red fruits, contrasting refreshingly with the linear minerality of chardonnay. There are apple, pear, hazelnut and fresh bread notes, indicative of the youth of this blend, but it is the chardonnay signature of the house that has the final say in lingering lemon zest and a finely structured backbone of minerality. Rating 93 - Tyson Stelzer, The Champagne Guide 2012 - 2013
Winery Tasting Notes
A vibrant, clear yellow colour with golden reflections. Good brilliance with sustained effervescence and a very persistent foam.
At first the nose is delicate, fresh and fruity, filled with white-fleshed fruits (pears, Bosc apples), apricots, as well as hazelnuts and fresh almonds. Several floral and spicy notes add an extra hint of complexity.
Frank and direct attack on the palate. A balanced wine, rounded and full-bodied, with an attack scented with ripe fruits (greengages and nectarines). The finish is long, the well-integrated dosage giving way to the characteristic freshness of the Chardonnay which makes up most of the blend.
A perfect champagne for aperitifs whatever the occasion. It may also be served with refined, light starters such as poached oysters and seared scallops, or with a main dish such as sole meunière.
It is also excellent with local cheeses with a short ripening time, such as Chaource or a very creamy Langres.