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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.
An unusually warm spring led to early flowering and initial optimism, which soon gave way to disappointment following one of the murkiest summers on record. Overall, 2007 was a difficult vintage saved by last-minute sunshine in late-August. Mildew and rot were the main culprits of the harvest, and the level of gluconic acid rocketed. The harvest began early, on August 24th, and was abundant in volume averaging 14,242 kg/ha. Pinot Meunier posed the biggest problems and Chardonnay clearly outperformed the rest. Many of the iconic prestige cuvée blanc de blancs were successfully produced, such as Taittinger Comtes de Champagne, Ruinart Dom Ruinart, Billecart-Salmon Cuvée Louis and Salon Le Mesnil. Some blended prestige cuvées such as Louis Roederer Cristal and Philipponnat Clos des Goisses were also made. Champagnes from 2007 are typically high in acidity and restrainedly classic in style, but lack the spine and strength of the greatest harvest years. Even if the vintage only receives three stars, its best Chardonnays are well worth seeking and storing.