x
  • Country ranking ?

    601
  • Producer ranking ?

    4
  • Decanting time

    15min
  • When to drink

    now to 2030
  • Food Pairing

    Lobster carpaccio with lemon caviar

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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THE OPTIMUM TEMPERATURE

Since sparkling wines from Champagne first appeared in the early XVIIIth Century, they have been drunk fairly cold, between 6 and 8 degrees. So for over a century, bottles of Ruinart have been served in elegant little containers called "champagne coolers" or in silver or porcelain buckets that are always full of water and ice. The ice was collected during the winter and stored in ice cellars.

Around 1830, it became fashionable to drink champagne frappé: very cold, at 2 or 3 degrees. This was a time when wine had a lot of sugar added, which did not ferment, and cooling toned down its sweet flavour. The bottle was served in a bucket filled with ice but no water, sometimes even plunged up to its neck in a mixture of crushed iced and potash or salts. Today, we have returned to the customs of early champagne enthusiasts and enjoy our champagne at between 6 and 9 degrees.

As a guide:
"R" de Ruinart, Ruinart Blanc de Blancs and Ruinart Rosé should be opened at a temperature of between 6 and 8 degrees so that it can be drunk at between 8 and 10 degrees. A vintage Ruinart should be opened at between 8 and 10 degrees and drunk at between 10 and 12. Dom Ruinart Blanc: opened at between 9 and 11 degrees and drunk at between 11 and 13. Dom Ruinart Rosé: opened at between 9 and 12 degrees and drunk at between 11 and 14.

These guidelines can be adapted to the circumstances. On a terrace in summer, a flute of Ruinart Blanc de Blancs will naturally be served very cold. Time and preference will guide the decision...

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The Story

Dom Ruinart cuvées: The origin of their grapes, exclusively Grand Crus, gives these cuvées, a high maturing potential provided that they are aged in optimum conditions of temperature, humidity and darkness, 10, 20 years or more depending on the vintage.

The wine will then take on more toasted, grilled and intense notes and its aromatic profile will develop as the years pass. This is a question of preference. Without exception, a Dom Ruinart cuvée is excellent from the day it is purchased.

The chardonnay is the very soul of Ruinart. The grape, mainly harvested from the Côte des Blancs and Montagne de Reims terroirs, is at the heart of all our cuvées.

The ephemeral, delicate structure of this vintage combined with outstanding freshness, typical of the House, offers the potential to complement very sophisticated dishes such as sea bream ceviche Peruvian style, or a lobster carpaccio with lemon caviar and coriander oil.

 

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Wine Information

Dom Ruinart 2004 is made entirely of chardonnay Grands Crus: 69% from the Côte des Blancs (predominantly from Chouilly, Avize and Le Mesnil) and 31% from the northern slope of the Montagne de Reims (predominantly Sillery and Puisieulx). This is a perfect combination giving this vintage its ephemeral, delicate structure.

This vintage’s nose reveals the sweet, gentle notes of chestnut, coconut and fresh bread. This biscuity side to the wine very quickly gives way to the aromas of flowers (iris, lily-of-the-valley and the flowers of Seville orange trees) and citrus fruits (bergamot and citron). Just beneath the surface several mineral (wet rock and flint) and iodised saline notes make their appearance.

On the palate this vintage is initially direct but silky, sustained by mineral notes.The ephemeral nature of the Dom Ruinart 2004 is then revealed through citrus fruit freshness with touches of gentian. The very long finish is characterised by grapefruit and kumquat zest notes with just the slightest hints of salinity.

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Vintage 2004

A great example of how large yields do not necessarily mean poor quality in Champagne. As a reaction to the previous year's low yields, the vines produced one of the largest crops on record. The growing season proceeded without major difficulties but the bumper crop called for bud thinning. August brought about cooler weather and some rains, increasing the risk of rot. The massive crop, averaging 13,990 kg/ha, was picked from September 18th onwards. The quality was a pleasant surprise; vibrant wines with appropriate intensity, refined charm and refreshing lightness. This vintage impresses me more and more, and I feel tempted to give it the full five stars. It comes with a rare balance of freshness, lightness, yet fine aromatic intensity. Post-release, this vintage has proven to be slow to age, and elegant wines are likely to keep on ageing gracefully. Dom Pérignon and Louis Roederer Cristal both excelled.

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Tasting note

color

Medium, Yellow and Bright

ending

Long, Lingering and Vibrant

flavors

Coffee and Citrus

nose

Intense, Complex, Seductive and Refined

taste

High in Acidity, Balanced, Concentrated, Well-structured, Youthful, Full-bodied, Focused, Fresh, Toasty and Dry

Verdict

Sophisticated and Excellent

Written Notes

Good looking normal size bottle. Colour is yellow, and looking bright and medium. On the nose it is open, intense, complex, refined and seductive. The taste is fresh, focused, toasty, refined, and dry, and high in acidity, full-bodied, with balanced, complex, well-structured, concentrated structure and youthful. On the palate it is layered and has coffee and citrus flavours. The finish is long, lingering and vibrant. This wine is sophisticated and excellent. Perfectly stored bottles are still very worthy and will last well for another 10-15 years.
- (Tasting note created by Tb's AI)
  • 92p

Deep golden, lingering effervescence. Soft aromas are followed by hints of reine claude plum, peaches and pears. The balanced elegance of Dom Ruinart makes it the ultimate indulgence, varietally pure, Ruinart is a heightening of the senses and an illumination. It is the quintessence of fine Champagne, a taste and scent of excellence, the aesthete of life, offering sensual pleasure and absolute refinement.

  • 93p
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Information

Origin

Reims, Champagne

Vintage Quality

Outstanding

Value For Money

Very good

Investment potential

No Potential

Fake factory

None

Other wines from this producer

Blanc de Blancs

Brut

Brut Rosé

Chardonnay

Dom Ruinart Blanc de Blancs

Dom Ruinart Rosé

Dom Ruinart Rosé Vinothèque

Dom Ruinart Vinothèque

l'Exclusive Vinothèque

R de Ruinart

Réserve Baron Philippe de Rothschild

Vintage

Inside Information

This vintage’s nose reveals the sweet, gentle notes of chestnut, coconut and fresh bread. This biscuity side to the wine very quickly gives way to the aromas of flowers (iris, lily-of-the-valley and the flowers of Seville orange trees) and citrus fruits (bergamot and citron). Just beneath the surface several mineral (wet rock and flint) and iodized saline notes make their appearance.

On the palate this vintage is initially direct but silky, sustained by mineral notes.The ephemeral nature of the Dom Ruinart 2004 is then revealed through citrus fruit freshness with touches of gentiana. The very long finish is characterised by grapefruit and kumquat zest notes with just the slightest hints of salinity.

 

Nicolas Ruinart, a Reims draper like his father, started his first account ledger devoted to "wine with bubbles" on September 1st, 1729.

This ledger serves as the birth certificate for the first Champagne House ever created. The first bottles of “wine with bubbles” produced were intended as gifts for Nicolas Ruinart’s clients who purchased cloth and fabric.

However, Nicolas was a sophisticated businessman and he had adopted his uncle’s pioneering vision and ambition for “wine with bubbles,” and just six years after the initial bottles were produced he found success.

In 1735, Maison Ruinart abandoned the cloth trade to concentrate on the burgeoning champagne trade. This became Nicolas's sole occupation and growth was exponential with 170 bottles sold in 1730, 3,000 bottles in 1731, 36,000 in 1761, and onwards.

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Highlights

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