Dom Ruinart Blanc de Blanc 2007 is luminous with an intense gold colour and glints of green. The nose hints of linden sap, fresh yellow and green citrus fruits. Subtle hints of liquorice, fig leaf, and fine Chinese tea enhance the complexity. The palate, begins smoothly, quickly reveals a thrilling, stony liveliness and a deep intensity structured by notes of green citrus and grapefruit. The sap-infused and chalky finish is framed with an elegant bitter flavour.
For a starter, Dom Ruinart is a wonderful match for a carpaccio of scallops millefeuille and black radish with a marinade of first press organic olive oil and green citrus fruit. Its elegance and texture partners perfectly with steamed cod in champagne, Zhegiang powder tea and a seawater consommé.
It is recommended to taste the Dom Ruinart Blanc de Blancs 2007 cuvée at a temperature of 10-12 degrees. Its ageing potential can reach up to 20 years depending on storage conditions.
Dom Ruinart Blanc de Blanc 2007 is luminous with an intense gold colour and glints of green. The nose hints of linden sap, fresh yellow and green citrus fruits. Subtle hints of liquorice, fig leaf, and fine Chinese tea enhance the complexity. The palate, begins smoothly, quickly reveals a thrilling, stony liveliness and a deep intensity structured by notes of green citrus and grapefruit. The sap-infused and chalky finish is framed with an elegant bitter flavour.
For a starter, Dom Ruinart is a wonderful match for a carpaccio of scallops millefeuille and black radish with a marinade of first press organic olive oil and green citrus fruit. Its elegance and texture partners perfectly with steamed cod in champagne, Zhegiang powder tea and a seawater consommé.
It is recommended to taste the Dom Ruinart Blanc de Blancs 2007 cuvée at a temperature of 10-12 degrees. Its ageing potential can reach up to 20 years depending on storage conditions.
