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The blend is 80% Chardonnay from Grand Cru vineyards, with 75% coming from the Côte des Blancs (Avize, Chouilly, LeMesnil-sur-Oger, and Oger) and 25% from the Montagne de Reims (Sillery and Verzenay); ther emaining 20% is composed of Pinot Noir made into red wine, from the only Grand Cru vineyardin Aÿ.
- Wine characteristics for the year in Champagne
- Potential alcohol: 9.3° for Chardonnay, 9.5° for Pinot Noir
- Total acidity: 8.6g H2SO4/l (average for all grape varieties combined)
- Harvest by hand
- Alcoholic fermentation in temperature-controlled stainless steel tanks
- Malolactic fermentation
- Dosage: 5g/l
DOM RUINART ROSÉ 1996
Its directness and mineral taste give away the unique signature of a vintage unlike any other, composed of Chardonnay (84%) and Pinot Noir (16%).
The high proportion of Chardonnay is unique in the world of exceptional
A « Burgundy » nose, where the first delicate and fruity touches announce
the aromatic opulence to come: red berries, citrus fruits, liquorice...
… and a taste of Champagne, of surprising freshness, both exceptionally
long and vertical.
Dom Ruinart Rosé 1996 is the sublime expression
of the Ruinart Taste.
Up to this point 1996 has been considered a fantastic vintage which produced classic wines; the best since 1990. A long, dry summer produced grapes of record ripeness with record acidity. Some, including myself, question how the 1996s are aging. The wines are generally characterized by a distinctive rather lemony acidity and very good attack, but some wines now seem terribly austere, while others already seem dangerously short of fruit. None of the subsequent vintages are quite as distinctive as 1996, which in the more successful cases should almost certainly be drunk after the 1999s.