NV Ruinart Blanc de Blanc Champagne
Region: Reims, France
Viticulture: Sustainable
Winemaker: Frederic Panaiotis
Established Date: First established House of Champagne in 1729
The blend is 100% Chardonnay from various years (20 to 25% of which are reserve wines from the 2 previous years) The extraction of the must through a gentle and progressive pressing process that maximizes the grapes aromatic potential. The must is transferred to thermo regulated stainless steel vats, where the alcoholic fermentation begins at low temperature. The Cellar Master tastes each clear wine before blending, to achieve the ideal, balanced and harmonious blend of the Ruinart taste. After the visual assessment of the wines begins the mechanical process of “riddling”, which slowly turns the bottles from horizontal to vertical, leading the sediment to collect in the bottle’s neck. This step is carried out using “gyropalettes”, a machine that reproduce the riddling movement once carried out by human hands. The unique shape of the bottle is a tribute to the historic bottles of the 18th century.
Sommelier’s Recommendation: A champagne that doesn’t need any presentation, with its pale golden yellow color and fine bubbles. A masterpiece of quality and history. My first encounter was when I’ve visited the underground chalk cellar at Maison Ruinart: the Banc de Blanc was resting in the pupitre (wine racks) and you could almost hear the wine breathing. An experience that I will never forget. An excellent champagne for aperitifs, but also complement to seafood and shellfish.
A votre sante’
Dom Thierry Ruinart was an intuitive, visionary, hardworking Benedictine monk who lived from 1657-1709. At the age of 23 he left his home in Champagne to go to the Abbey of Saint-Germain-des-pres, one of the most influential center of learning near Paris. While there, he was exposed to the city and court where he gained an awareness of a more worldly life. Specifically, he learned of a new “wine with bubble” not yet known as champagne, which was already popular among young aristocrats. The son of Nicolas Ruinart, brother of Dom Ruinart, himself named Nicolas, opened the companies first account book on 1st september 1729 with the following declaration, “in the name of God and the Saint Virgin shall this book be commenced.” This entry was to be the official act establishing France’s First Champagne House.
The delicate chardonnay will display its richness after a slow maturation in the coolnees of the Crayers (chalk cellars, from the Roman time) for up to 3 years. The temperature within the cellars is kept between 10-12C all year around, with a perfect level of humidity, no movement, and ambient darkness offering the best ageing conditions for the wines.
The delicate chardonnay will display its richness after a slow maturation in the coolnees of the Crayers (chalk cellars, from the Roman time) for up to 3 years. The temperature within the cellars is kept between 10-12C all year around, with a perfect level of humidity, no movement, and ambient darkness offering the best ageing conditions for the wines.
