Description
Dom Ruinart 2013 (75cl)
Tasting Notes:
The wine presents an intense golden hue with green reflections, displaying silvery nuances that attest to its youthful character, supported by this late vintage.
The nose offers a complex array of aromas, with exceptional freshness. It opens with distinct toasty notes, featuring hints of dried fruits like almond and ripe wheat, with pastry-like undertones. Intense citrus scents (grapefruit, lemon zest, bergamot) and zesty juicy fruits (passion fruit, mango) accentuate the wine's freshness. These aromas harmoniously blend with spring flower fragrances (iris, hyacinth) and a more mineral and powdery dimension reminiscent of chalk, complemented by delicate smoky notes.
On the palate, the wine distinguishes itself with its straight and chiseled structure, once again supported by the wine's crystalline freshness, in perfect harmony with the nose. The overall aromatic palette asserts itself with intensity and precision. Citrus aromas, in particular, find their extension in lively and fruity spicy fragrances, where peppery notes (white pepper, Sil Timur pepper) carry the wine's length.
Pairing Suggestions:
• Parsnip royale, chestnut cream and chips, sorrel, diced pear
• Fresh oyster, cauliflower mousseline, buckwheat seeds
• Monsieur Mure's turbot, champagne sauce, gomasio, and nori seaweed
Ageing potential: 10 years or more
Winemaking:
100% Chardonnay from Grands & Premiers Crus:
- 70% from the Côte des Blancs: Le Mesnil-sur-Oger, Avize, Chouilly, Bergères-lès-Vertus
- 30% from the Montagne de Reims: Verzenay, Sillery, Taissy, Villers-Marmery
Vintage 2013:
The year 2013 stands out as a year unlikely to be seen again soon.
It was characterised by a winter and especially a spring that was both rainy and cool. Despite no spring frost damage, the temperature in the first six months was the lowest recorded in 20
years (7.7°C compared to a ten-year average of 10°C). Consequently, the growth cycle started slowly: bud break was 13 days late, and flowering was delayed by 21 days. Fortunately, the summer weather was more favorable, with average temperatures and a good water balance. August was significantly drier than the ten-year average, aiding in maintaining optimal vine health. However, late June and late July storm pressures, along with autumnal conditions in September and October, caused concern until the harvest began on September 30, which was 20 days later than the ten year average.
The careful timing of the harvest was key to collecting fully mature grapes, as the health of the grapes could deteriorate quickly with the shortening and cooling of the days. However, the good resistance of chardonnay to botrytis attacks allowed it to reach optimal maturity with an ideal balance between technological maturity (sugars, total acidity) and physiological maturity, which is well-suited for these later harvests.
Technical Information:
• Hand-harvested
• Alcoholic fermentation in temperature-controlled stainless steel tanks
• Malolactic fermentation
• Manual riddling
• Ageing on lees: minimum 9 years
• Manual disgorgement
• Dosage: 5.5 g/l (extra-brut)
More Details
Size: |
Standard Bottle 75cl |
Style: |
Vintage |
Style: |
Blanc de Blancs |
