Dom Ruinart Blanc de Blancs 2009 is the expression sublimated of the Ruinart taste. It reflects the characteristics of 2009, an exceptional vintage year for chardonnay. “A perfect summer in Champagne resulting in fleshy and lively wines” Frédéric Panaïotis, Ruinart Cellar Master Vintage 2009: 2009 in Champagne has been described as a “golden” year. Above all, it was marked by a summery harvest, perfect for ripening grapes. The beginning of the growth cycle was a little more complicated. We saw gale force winds, hail, heavy rainfall (60% up in terms of the 10-year average) and cold snaps while the vines were in bloom. Luckily, summer weather took over until September, allowing for consistent ripening in optimal conditions. Apart from warm and sunny, the days were particularly dry with 40% less rainfall compared to previous years. Thanks to these favourable conditions, grapes reached an optimum physiological ripeness. Harvest took place between September 12th and September 28th. Grape Variety: 100% Chardonnay exclusively from Grands Crus 82% Côte des Blancs (Cramant, Avize, Chouilly & Le Mesnil-sur-Oger) 18% from the northern side of the Montagne de Reims (Sillery) Appearance: Dom Ruinart 2009 reveals an intense golden colour enhanced with hints of almond green. Sun-kissed aromas of both fleshy and crisp fruit much like a sun-ripened lemon from Italy or juicy and mouth-watering apricot or a perfectly ripe nectarine from the orchard. Floral yet fruity, with white floral notes and honeyed accents. The bouquet evolves towards candied fruits, almond paste and orange  blossom, combined with a fresh, chalky character. Rich and elegant; delicate acidity meets the freshness of stone fruit to create wonderful sapidity on the palate. Beautifully balanced, Dom Ruinart 2009 is a flavourful and vivacious wine with a long and subtle finish. Its delicate effervescence only enhances its refined texture. Food & Wine Pairing: The sun-kissed flavours & intense freshness of this vintage offer numerous possibilities for pairings: • Langoustine tartare with citrus fruit and cauliflower bavarois • Fillet of sea bass with pea mousseline, almonds and lemon • Zucchini flower and burrata risotto with lemon and orange zest Vinification: • Manual harvest • Alcoholic fermentation in thermo-regulated stainless-steel tanks • Full Malolactic fermentation • Aged for 8 years on lees • Dosage: 4g/L Service temperature: 10 -12°C = 50 -54°F Aging potential: up to 20 years depending on storage conditions.