France tops my travel list, and a two-day trip to Reims was a dream come true. At Maison Ruinart, I gained exclusive insights into their production process and the new vintage champagne Blanc de Blancs Dom Ruinart 2010.
Highlights
Sustainable viticulture in the vineyards
reforestation efforts, biodiversity corridors, and the planting of 12 local tree species along pathways to naturally curb pests with birds and beneficial insects.
Hand-harvested Côte des Blancs grapes
used for the Dom Ruinart Prestige cuvée, with much of the work still done by hand to preserve meticulous quality and character.
Innovative aging and production techniques
exploration of temperature-controlled fermentation, lees aging, and careful blending that define the Blanc de Blancs profile.
What I loved most
The atmosphere in the vineyards at sunrise, when dewdrops glisten on the vines and the first notes of citrus and white flowers drift through the air.
The dedication to terroir
each plot’s soil and microclimate subtly informs the champagne’s crisp structure, fine mousse, and mineral finish.
The commitment to biodiversity
alongside sustainable farming, Ruinart’s approach to soil health and natural pest management impressed me with its balance between tradition and modern stewardship.
Discovery in the cellars
The underground limestone “cathedrals” house centuries of aging wine in a cool, serene hush. The way the chalky walls regulate temperature and humidity is nothing short of magical.
The importance of aging
the 2010 vintage benefits from extended lees contact and careful dosage decisions, resulting in a wine that’s both vibrant and refined.
Food pairing preview
The tasting menu, curated by Valerie Radou and Philippe Mille, promises a symphony of flavors that highlight the wine’s brightness while enhancing its depth. Think delicate seafood presentations, citrus-forward sauces, and light, textural contrasts that let the champagne shine. so sweet: The kitchen team crafted a fully plant-based menu tailored to complement the 2010 Blanc de Blancs for me.
