x
  • Country ranking ?

    959
  • Producer ranking ?

    19
  • Decanting time

    15min
  • When to drink

    now - 2035
  • Food Pairing

    Grilled scallops, Caviar & Sole Meunière

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 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

Homage to the signature taste of Ruinart, the Dom Ruinart Blanc de Blancs 2007 reveals a genuine expression of the vintage in the most prestigious terroirs of Champagne.

2007 was an unusual year, and one of the few in Champagne when harvest began in August. Following a very warm and sunny spring, the summer months were rather gloomy with lots of rain. Nevertheless, the vine was not affected by this cool weather, thanks to the head start it made during spring season and the grapes quickly reached full ripeness. Harvest began at the end of August and continued through out the first three weeks of September. This extended picking time, combined with relatively low volumes, meant that harvest proceeded at a calm and steady pace.

The Dom Ruinart Blanc de Blancs 2007 captures the eye with its brightness and intensity, revealing shimmering green reflections, typical of Chardonnay.

The aromatic bouquet of the Dom Ruinart Blanc de Blancs 2007 is complex and dynamic, offering wave upon wave of aromas. The wine first reveals a pure mineral expression. The chalky touch of great limestone soils with hints of sea breeze and oyster shell give way to smoky notes, reminiscent of gunflint and blond tobacco. Fresh notes of springtime come through with lime, acacia and various citrus aromas, eventually evoking tangy notes of yuzu. Fagrances of tea and liquorice complete the Dom Ruinart 2007 nose with a touch of sophistication and subtlety.

The attack is full-bodied, generous and creamy. The wine develops a vibrant energy, showing off an obvious tension. Fresh citrus notes give way to a finish, whose chalky minerality is punctuated by an elegant bitterness. A tribute to Ruinart's signature taste and an expression of a singular vintage, the Dom Ruinart Blanc de Blancs 2007 reveals the complexity of a perfectly aged Champagne and the purity of a great Chardonnay.

The blend is 100% Chardonnay exclusively from Grand Cru vineyards: 75% from the Côte des Blancs (Chouilly, Le Mesnil, Oger and Avize) and 25% from the northern slopes of Montagne de Reims (predominantly Sillery and Verzenay).

Vinification:

Potential alcohol: 9.3°

Total acidity: 8.6 gH2SO4/l

Manual grape harvesting

Alcoholic fermentation in heat-regulated stainless steel tanks

Malolactic fermentation

Dosage: 5 g/l

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Tasting note

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Written Notes

The 2007 Dom Ruinart is a stunning, stunning wine. It is also incredibly tight today. Bright acids and beams of minerality infuse the 2007 with remarkable energy and pure cut that carries through to the impossibly long finish. Lemon confit, marzipan, dried flowers, white pepper and a touch of reduction all develop with a bit of time in the glass. The 2007 Dom Ruinart is the first vintage made entirely by Chef de Caves Frédéric Panaïotis. In his debut vintage, Panaïotis took Dom Ruinart, which has traditionally relied on a relatively high percentage of Chardonnay from the Montagne de Reims and tilted the balance to 75% Côtes des Blancs and 25% Montagne de Reims fruit, while also lowering the dosage significantly. As for the wine, it is breathtaking. That's the good news. Readers will have to be patient, though, as the 2007 needs time to be at its very best. Disgorged: November, 2017.

  • 97p

The first Dom Ruinart crafted by chef de cave Frédéricic Panaïotis. Wide open, buttery nose with ripe Chardonnay profile with apple, lemon, licorice and mild toastiness. Behind the ripe tones there is also a cool touch of green fruit. Full-bodied, succulent palate with a touch of firming phenolics on the richly fruity back palate of yeaty fullness. Lovely, athletic acid structure backing up the generosity of the fruit. A Dom Ruinart with mid-term potential.

  • 95p
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Information

Origin

Reims, Champagne

Grapes

100% Chardonnay

Vintage Quality

Above Average

Value For Money

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

Wine Advocate-Parker :
Disgorged in November 2017 with five grams per liter dosage, the 2007 Dom Ruinart Blanc de Blancs opens in the glass with a lively bouquet of citrus oil, warm bread, green apple and oyster shell, linden and beeswax. On the palate, it's medium to full-bodied, taut and chiseled, with a taut and concentrated core, racy acids and a long, chalky finish.

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