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R Vintage 2009 Magnum (1.5L) | Naked Bottle

The elegant complexity of Ruinart taste! Ruinart R Vintage 2009 Magnum is a beautiful cuvée, an elegant wine, characterised by its lightness.

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    “2011 was an unpredictable and paradoxical year, marked by an exceptional earliness. The R of Ruinart Millésime 2011 will also surprise you with its non-conformity as well as its fine structure and its refined balance between floral and toasted notes” explains Frédéric Panaïotis, Cellar Master of the Ruinart Champagne House. A technological and sustainable innovation, the Second Skin Case now dresses the bottles of the Ruinart Champagne House. Eco-designed and entirely recyclable, this envelope, a tribute to the Crayères, advocates a return to nature. It aims to reduce and recycle without altering either the Ruinart experience or the taste. Presented in this beautiful case, this exceptional vintage will be ideal for all your special occasions and gifts.
    To the eye

    A bright and pale golden colour, very bright, with green glints.

    On the nose

    The first nose takes us into a springtime world with scents of linden, green tea and infused verbena, combined with notes of grilled herbs such as thyme and rosemary. The second nose expresses aromas of papaya, white peach and pear. Notes of wet stone enhance this fresh aromatic bouquet.

    In the mouth

    The palate expresses itself through a light tension that gives the wine an airy character. This gives way to a velvety texture which in turn brings a tender touch. White fruit notes such as pear and spices such as aniseed, coriander and star anise are intertwined. Subtle nuances of wet stone and white truffle complete the ensemble.

    Food & champagne pairings

    This delicate champagne is best enjoyed as an aperitif. It can be served with starters such as a Granny Smith apple and coriander seed crab or a scallop carpaccio with bergamot and star anise oil.

    Ideal operating temperature

    To appreciate all its finesse and aromas, champagne should be enjoyed chilled (but not iced). Depending on the cuvée, the ideal serving temperature is between 8 and 12°C.

    Potential of keeping

    Like all the great vintage champagnes from Ruinart, a few more years in the cellar will allow it to gain in complexity and intensity, and thus delight lovers of beautifully matured champagne.

    Assembly :
    A champagne made from 51% Chardonnay and 49% Pinot Noir, all from Grands and Premiers Crus of the Côte des Blancs and the Montagne de Reims.
    Vinification :
    Characteristics of the year in Champagne: Potential degree: 9.3 degrees for Chardonnay, 10.1 degrees for Pinot Noir – Total acidity: 7.4 gH2SO4/l for Chardonnay, 7.3 gH2SO4/l for Pinot Noir – Manual harvesting – Alcoholic fermentation in temperature-controlled stainless steel vats – Malolactic fermentation.
    Dosage :
    5,5 g/liter

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