Dom Ruinart 2010 Blanc de Blancs Extra Brut Champagne
“The 2010 Dom Ruinart is every bit as magnificent as it has always been. This bottle, from the first disgorgement, is tremendous. I especially admire its explosive intensity. Citrus peel, flowers, white pepper, chalk and slate all stain the palate. Chef de Caves Frédéric Panaïotis turned out a masterpiece. The 2010 Dom Ruinart is quite simply one of the greatest wines made in Champagne over the last several decades. It's certainly one the finest young Champagnes I have ever tasted. Don't miss it!” - 98 PTS, ANTONIO GALLONI, VINOUS MEDIA (04/2025)
“White pepper and roasted espresso top notes ride a beautifully serene and silky mousse. Subtle in build, but full of details of green mango, apricot and brioche. Strikingly refined, exhilarating Champagne that shows no sign of slowing down.” - 97 PTS, TOM HYLAND, DECANTER (12/2023)
"Almost like a white, with a smoky and flinty nose. Dried lemons, cedar, smoked almonds, spiced apples, hazelnuts, salted butter and toast. Tangy and sharp, yet creamy and buttery, too, with fine bubbles. Hazelnuts at the end. Disgorged in February 2021. Drink or hold. - 94 PTS, JAMES SUCKLIING (06/2022)
PRODUCER NOTES:
COMPOSITION: “Made exclusively from Grand Cru chardonnays, 90% of which are grown on the Côte des Blancs (Le Mesnil-sur-Oger, Avize, Chouilly and Cramant) and 10% on the Montagne de Reims (Sillery). This iconic grape variety reflects the rich diversity of terroirs in the Champagne region and is present in all Maison Ruinart’s cuvées.”
VINTAGE: “After a very cold winter, the year 2010 was characterized by a dry early summer and a rainy August. Harvesting began on September 15th. From the tasting of the base wines, the 2010 chardonnays surprised with their richness. A balance that allowed the oenological team to express all their know-how in the blend. It was the promise of a great vintage.”
VINIFICATION: “Harvested by hand; Alcoholic fermentation in temperature-ontrolled stainless steel vats; Malolactic fermentation; Cork drawing ageing; Disgorgement by hand; Stacking by hand; At least 9 years’ ageing on lees; Dosage: 4 g/L;12.5% ABV.”
TASTING: "COLOUR - At first glance, the champagne looks golden yellow, with light greenish hues and a fine, persistent sparkle; NOSE - The first nose reveals a powdery, floral and mineral note evoking the chypre universe of perfumery. The second nose brings together toasted and spicy notes such as nutmeg mace, roasted hazelnut and almond, and a hint of coffee; PALATE - Fig leaf aromas mingle with notes of black tea and fresh spices in the mouth. A lingering fresh finish is elevated by an elegant bitterness."