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  • Ruinart champagne blanc de blancs
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Ruinart Blanc de Blancs. NV

Champagne, Champagne Premier Cru ou Grand Cru

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  • Wine Enthusiast: 94 points
  • Guide Hachette: 3/3 stars
  • Wine Spectator: 93 points
  • Asian Palate Jeannie Cho Lee: 91 points
  • Wine Advocate:90 points

s$119.00

s$180.00 retail

87 bottles left

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Description

Ruinart Blanc de Blancs is comprised of 100% Chardonnay grapes grown primarily with Premiers Crus from the Côte des Blancs and Montagne de Reims terroirs, both prized for their aromatic finesse.
Grapes sourced from the Sézannais hillsides are chosen for their roundness and those from Saint-Thierry massif for lightness and freshness. Ruinart seeks Chardonnays with a floral bouquet which will develop notes of ripe yellow fruit.
It is this selection of vineyards which results in the freshness and unexpected roundness in the mouth that makes Ruinart Blanc de Blancs unique.

Every harvest is carefully handpicked.As the emblem of the House, Ruinart Blanc de Blancs is the perfect expression of savoir-faire, all the more complex as every year it requires the re-creation of a unique imprint from only one grape; Chardonnay.

Tasting Notes

EYE
This Champagne has a beautiful golden colour with gentle green reflections. This effervescence is active and bubbles are persistent.
NOSE
Fresh fruity notes such as citrus, peach and pineapple with a hint of floral aromas. Toasty flavors could be discovered when the temperature rise a bit and the bubbles are gone.
MOUTH
A supple attack is followed by a rounded palate. The finish is fresh based on minerality and citrus flavors.

Light

Powerful

Simple

Complex

Green Fruits

White Fruits

Dry

Sweet

Food Pairing

  • Delicate textures like those of fine fish (monkfish, sea bass, salmon...) or seafood (lobster, scallops...), soft and matured oysters (belon).
  • Slightly crunchy and sparkling textures like those of fish eggs (salmon, trout,Tobiko...).
  • Tender meat textures like mature hams or white meats (veal, poultry) and any piece of meat adapted to low temperature cooking.
  • Light and ethereal textures (Soufflés, foams, whipped cream...).
  • Luscious textures like those of Mousseline or fruits (avocado, some pears).
  • Li>Fresh spices (ginger, cardamom, pink peppercorn).
  • Aromatic herbs with a subtle fragrance (lemon-basil, chervil-mint, verbena, tarragon).
  • Slightly aniseed flavours (fennel, star anise, coriander seed).
  • Fruits with a sweet acidic freshness (golden kiwifruit, white peach, blood or Maltese orange...).
  • Notes of white flowers (jasmine, lime-tree, orange-tree, neroli). Notes of green but sweet like those of matcha tea...

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