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Yves Ruffin Extra Brut Premier Cru

Yves Ruffin • Vintage

$118.95

$107.76
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This took us by surprise. An important note is that we did not chill this wine too much and opened it at around 12-14 degrees celsius, however cold it was outside on the day in Melbourne winter. What followed was a sensation of vibrant, fresh and texture fruit, ranging from orchard - red apple and pear to some herbal edges. The texture was another key point showing finesse, lovely chalky notes and what I can only describe as a gentle grip on the sides of the mouth. Waves of flavour kept coming and before I knew it, I was reaching for another glass. This is exactly the kind of artisanal grower champagne we want to see more of in Australia. We were fortunate enough to secure enough for our club members and it is available to you for a limited time only.

Style

Vintage

Dosage

Extra Brut
What to Expect

- Artisanal and organic producer, certified since 1971

- Premier Cru only vineyards.

- Food pairing with Baked Chilean Sea Bass and Coconut Herb Crust with Green Salad and South East Asian Spice Veloute

This took us by surprise. An important note is that we did not chill this wine too much and opened it at around 12-14 degrees celsius, however cold it was outside on the day in Melbourne winter. What followed was a sensation of vibrant, fresh and texture fruit, ranging from orchard - red apple and pear to some herbal edges.

The texture was another key point showing finesse, lovely chalky notes and what I can only describe as a gentle grip on the sides of the mouth. Waves of flavour kept coming and before I knew it, I was reaching for another glass. This is exactly the kind of artisanal grower champagne we want to see more of in Australia. We were fortunate enough to secure enough for our club members and it is available to you for a limited time only.

- Artisanal and organic producer, certified since 1971

- Premier Cru only vineyards.

- Food pairing with Baked Chilean Sea Bass and Coconut Herb Crust with Green Salad and South East Asian Spice Veloute

This took us by surprise. An important note is that we did not chill this wine too much and opened it at around 12-14 degrees celsius, however cold it was outside on the day in Melbourne winter. What followed was a sensation of vibrant, fresh and texture fruit, ranging from orchard - red apple and pear to some herbal edges.

The texture was another key point showing finesse, lovely chalky notes and what I can only describe as a gentle grip on the sides of the mouth. Waves of flavour kept coming and before I knew it, I was reaching for another glass. This is exactly the kind of artisanal grower champagne we want to see more of in Australia. We were fortunate enough to secure enough for our club members and it is available to you for a limited time only.

Food Pairings

Baked Chilean Sea Bass and Coconut Herb Crust with Green Salad and South East Asian Spice Veloute. Nothing compares to the rich, buttery flavour of Chilean sea bass. When used with the right ingredients like this recipe, it has a melt-in-your-mouth quality that’s normally found only in upscale restaurants. Unilever online.

Baked Chilean Sea Bass and Coconut Herb Crust with Green Salad and South East Asian Spice Veloute. Nothing compares to the rich, buttery flavour of Chilean sea bass. When used with the right ingredients like this recipe, it has a melt-in-your-mouth quality that’s normally found only in upscale restaurants. Unilever online.

Technical Notes

50/50 Chardonay and Pinot noir. Premier Cru Vineyards. Region: Vallée de la Marne. Viticulture: Organic. Blend of 2014 and 2015 harvests.

50/50 Chardonay and Pinot noir. Premier Cru Vineyards. Region: Vallée de la Marne. Viticulture: Organic. Blend of 2014 and 2015 harvests.

About the House

50 years ago, Yves Ruffin chose to convert his three hectares situated between Avenay Val d’Or and Tauxières to organic farming. He did so going against the trends of the time, when winegrowers and technicians didn’t take into consider the impact of their agricultural practices on the environment. The future would nevertheless rule in favour of such few pioneers who chose to be different and to stand their ground despite the critics. His son, Thierry, carried on his tradition and contributed to developing alternative cultivation methods. In 2008, his wife, Sylvie, succeeded him and still today continues production with this demanding approach.

50 years ago, Yves Ruffin chose to convert his three hectares situated between Avenay Val d’Or and Tauxières to organic farming. He did so going against the trends of the time, when winegrowers and technicians didn’t take into consider the impact of their agricultural practices on the environment. The future would nevertheless rule in favour of such few pioneers who chose to be different and to stand their ground despite the critics. His son, Thierry, carried on his tradition and contributed to developing alternative cultivation methods. In 2008, his wife, Sylvie, succeeded him and still today continues production with this demanding approach.