Ruinart


Dom Ruinart '06|Vintage Blanc de Blancs|2006

Earth

Earth


Mineral

Foods

Foods


Toasted Brioche Nougat

Stone Fruit

Stone Fruit


Yellow Plum

Citrus Fruit

Citrus Fruit


Citrus Lime

Reims

Reims

What to expect


Rather subtle and elegant, the nose has a fruity palate very fresh, floral with sweet citrus, stone fruits like yellow plum, just ripe white fruits: lime for floral notes. The nose continues to evolve in a fresh floral register embellished with some spicy "green" notes. 

If you have a significant birthday, milestone or special moment coming up, then this vintage wine will help take your moment to the next level! Nothing short of ethereal, this cuvee is what we love about champagne. 

Serve this wine in a larger glass at approximately 12 degrees celcius, not too cool or the wine will not show you its true calibre. The 2006 vintage will continue to show more and more aromas as it spends time out of the bottle. This is a prestige cuvee that has spent at least a decade in the winemaker's cellar on the palate, these notes are very fresh and delicate, complemented by aromas slightly toasted brioche, typical of Dom Ruinart style. 

The 2006 vintage is expressed by a soft, elegant, airy balance, imparting a natural sweetness emphasized by a particularly low dosage. The finish offers citrus notes that give a silky and refreshing acidity.

On sale

$309.00

Club Price $293.55 (?)

Earth

Earth


Mineral

Foods

Foods


Toasted Brioche Nougat

Stone Fruit

Stone Fruit


Yellow Plum

Citrus Fruit

Citrus Fruit


Citrus Lime

What to expect


Rather subtle and elegant, the nose has a fruity palate very fresh, floral with sweet citrus, stone fruits like yellow plum, just ripe white fruits: lime for floral notes. The nose continues to evolve in a fresh floral register embellished with some spicy "green" notes. 

If you have a significant birthday, milestone or special moment coming up, then this vintage wine will help take your moment to the next level! Nothing short of ethereal, this cuvee is what we love about champagne. 

Serve this wine in a larger glass at approximately 12 degrees celcius, not too cool or the wine will not show you its true calibre. The 2006 vintage will continue to show more and more aromas as it spends time out of the bottle. This is a prestige cuvee that has spent at least a decade in the winemaker's cellar on the palate, these notes are very fresh and delicate, complemented by aromas slightly toasted brioche, typical of Dom Ruinart style. 

The 2006 vintage is expressed by a soft, elegant, airy balance, imparting a natural sweetness emphasized by a particularly low dosage. The finish offers citrus notes that give a silky and refreshing acidity.

About the house

About the house


Food suggestion

"Fréderic Panaïotis grew up between his grandparents’ chardonnay vines in Champagne, and the variety remains close to his heart, making him very much at home as chef de cave at Ruinart since 2007. The longest-established champagne house of all has an affinity with chardonnay’s freshness, finesse and elegance, and all of its finest cuvées lead with this variety, even its prestige rosé. Without the might of Moët & Chandon, the brand impact of Veuve Clicquot or the cachet of Krug, Ruinart lurks as the low-profile member of the Louis Vuitton–Moët Hennessy family. On Reims’ famed Rue de Crayères, its premises hide behind the grand street presence of Pommery and Veuve Clicquot. This is just as Panaïotis would have it. ‘In France we have a saying, if you live underground, you live happy!’ he says. But on its performance, Ruinart has no need to lie low. Its cuvées are pure and pitch-perfect, singing with the crystalline precision of chardonnay."  Tyson Stelzer - The Champagne Guide 2018-2019

Food suggestion


This mind-blowingly impressive champagne should be served with only the finest cuisine - spare no expensive to take this ethereal champagne to another level by serving it with lobster tails dressed in a champagne and butter sauce with a side of crudite, crunchy baby-vegetables.