Dom Ruinart 2007

Made from only Grand Cru Chardonnay, 75% from Côte des Blancs – between Chouilly, Le Mesnil, Oger and Avize – and 25% from northern Montage de Reims villages with eastern exposures, for the most part from Sillery. The grapes were harvested early, in August, and had an alcohol potential of 9.3 and acidity level of 8.6. The grapes were gently pressed and were fermented using a reductive style with malolactic fermentation in the Maison’s tradition.

The wine has a bouquet as luminous as these days of late winter, with the air steeped in expectation and an almost smoky veil titillating the notes of hawthorn flower, the citrus ones of lime and yuzu, Queen Claudia plum, fresh verbena leaves and green tea, with a hint of toasted pan brioche in the background. The mouthfeel is immediately chalky and at the same time solid and distinct, with many nuances and a very elegant, dynamic texture. Still a debutant with its surprising freshness but already comparable in rank and stature to the great French Chardonnay, once again representing a milestone on Maison Ruinart’s path.

“Bravò” Chef des Caves Frédéric Panaïotis, who claims he was helped by a beginner’s luck harvest, although we know that skill is what allows one to interpret a harvest and make a great Champagne.