Dom Ruinart 2004 is made entirely of chardonnay Grands Crus: 69% from the Côte des Blancs (predominantly from Chouilly, Avize and Le Mesnil) and 31% from the northern slope of the Montagne de Reims (predominantly Sillery and Puisieulx). This is a perfect combination giving this vintage its ephemeral, delicate structure.
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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.
The Dom Ruinart would further benefit from cellar ageing to be enjoyed following several years’ maturation. It will then complement dishes with more intense flavours.