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
This is the best R de Ruinart of recent times, personifying Panaiotis' vision that purity is the key. 'I joined Ruinart in 2007, it took a couple of years to figure out what was going on, and 2009 was the first year when I said, "Right, we can now start to do things! I don't think there is much I can do with the blanc de blancs or the rose, but I can do things with the R de Ruinart!"' Ruinart's only cuvee to be ledby pinot noir kicks off with refined strawberry and red apple fruit, contrasting refreshingly with the lemon pith, pear and finely structured minerality of chardonnay. A suggestion of gunpowder and a hint of balsamic declare its reductive style, with a note of flintiness reinforcing its mineral presence. A youthful and lively apertif, and as fresh as R de Ruinart has ever been. Tyson Stelzer, The Champagne Guide 2014-2015, Rating 94.
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.