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It was in 1729 that Nicolas Ruinart founded the House that bears his name. This was the foundation of the first de Champagne in the very early 18th century, the century of the Enlightenment when the French Court shone throughout the world, known and recognized for its art of living and also its knowledge of wines initiated by King Louis XIV, an admirer of, among other things, the Tokaj wines of Hungary.
Nicolas Ruinart is the son of a Drapier from the Champagne region, where the famous Foire de Troyes is held, crossroads of all trades including that of Aÿ wines, which would later be called Vin de Champagne in the 19th century.
He is also the nephew of Dom Thierry Ruinart, a Benedictine monk, born in 1657 and died in 1709 at Hautvillers Abbey in Champagne where precisely he initiated and discovered with Dom Pérignon the Secrets of Champagnisation.
Dom Ruinart, from the nobility, is a visionary, an author, a scholar who also worked alongside Dom Mabillon at the Abbey of Saint Germain des Prés. Dom Ruinard was close to the Court, its social life, its fads and its art of living. From there, he was able to pass on his erudition and insights into Champagne wine to his nephew, inviting Nicolas Ruinard to found his own Maison.
Only the great vintages have been produced since 1959 by Ruinart. 2009 is one of those vintages whose exceptional quality has enabled us to create a wine suitable for laying down.
Often described as "sunny", 2009 was characterized by a summer climate, ideal for ripening grapes. This cuvée Rare owes its finesse and elegance toÌ a blend of Grands Crus of chardonnays from Côte des blancs and a fair proportion of pinots noirs, bringing an enveloping dimension.
Dom Ruinart Rosé 2009 has benefited from a decade of ageing in the chalk pits of the Maison de Champagne to bring out its aromatic complexity.
The first nose reveals spicy notes such as cinnamon, nutmeg and ginger. Citrus fragrances such as blood orange and kumquat intermingle. The Second nose is more floral, revealing aromas of violet and peony complemented by fresh, iodized notes of oyster shell.
The attack is enveloping and silky with notes of tart red fruits such as pomegranate and redcurrant.
Then develops saline notes in a firm, intense mouth.
The finish is sustained by a delicate bitterness and fine effervescence.
We recommend a salmon cooked en papillote with baby vegetables or a quail roasted with orange and thyme to sublimate this exceptional Champagne.
