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Ruinart : Dom Ruinart 2010
Ruinart : Dom Ruinart 2010
Ruinart : Dom Ruinart 2010
Ruinart : Dom Ruinart 2010
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Ruinart : Dom Ruinart 2010

Ruinart : Dom Ruinart 2010

Grand cru - - White - See details
HK$1,986.00 / Unit
Format : Bottle (75cl)
  • ,Guaranteed provenance
    Guaranteed provenanceWines sourced directly from the producing estates

Marks and reviews

Review by Robert Parker
J. RobinsonJ. Robinson17.5+/20
Vinous - A. GalloniVinous - A. Galloni98/100
The Wine IndependentThe Wine Independent94/100


Elegant and complex, a fine Blanc de Blancs champagne

The estate

Founded in 1729, Ruinart was the first Champagne House and is an unrivalled reference. The historic Ruinart Champagne House owes its birth to the visionary and avant-garde monk, Dom Thierry Ruinart. Located in the heart of Reims, the Ruinart House watches over a real treasure trove. Unique, historical landmarks and architectural prowesses, the Ruinart chalk quarries have been classified as a historic site since 1931 and listed as a UNESCO World Heritage site in 2015. Located at nearly 40 metres below ground, in the dark and cool cathedral-like cellars, the precious bottles wait to be brought to light. Elegance, style and timelessness define the very DNA of the Ruinart Champagne House, which is one of the most valued brands in France and embodies the excellence of the French ‘’art de vivre’’ in all four corners of the world.

The vineyard

Dom Ruinart Blanc de Blancs 2010 by the Ruinart Champagne House is composed exclusively of Champagne Grands Crus, 90% of which stem from the Côte des Blancs (Cramant, Chouilly, Le Mesnil-sur-Oger and Avize) and 10% from the northern slopes of the Montagne de Reims (including Sillery, a historic Grand Cru).

The wine

Stemming from the Champagne region’s finest terroirs and produced exclusively following fruitful harvests, Dom Ruinart Blanc de Blancs champagne, which has only declared 27 vintages, highlights the aromatic richness of the Chardonnay grape variety, the Ruinart House’s iconic grape variety.

The vintage

The cool weather during spring delayed the flowering period and the vegetative cycle. Although the beginning of the summer season was very mild, the weather shifted in mid-August with heavy rainfall followed by high temperatures combined with a high humidity. These conditions led to the rapid development of Botrytis cinerea, a fungus which mainly affected the Pinot Noir and Pinot Meunier grapes but not the Chardonnay grapes. The pleasant conditions throughout September were ideal and helped to refine the ripeness levels of the grapes up until the harvest, which began on September 15th. The grapes reveal a rare richness and balance.


The hand-picked grapes undergo alcoholic fermentation in temperature-controlled stainless steel vats, followed by malolactic fermentation. The dosage of this Dom Ruinart Blanc de Blancs 2010 is 4g/l and it is aged for a minimum of 9 years on laths.

The blend

Dom Ruinart Blanc de Blancs 2010 comprises 100% Chardonnay.

Dom Ruinart Blanc de Blancs 2010: Characteristics and tasting tips

The tasting

The champagne showcases a beautiful golden yellow colour, with subtle greenish hues. The effervescence is persistent and offers a great finesse.

The nose opens up to powdery, floral (iris) and mineral (wet rock) fragrances. When aerated, toasty and spicy notes emerge, notes reminiscent of nutmeg, hazelnut, roasted almond and coffee, along with delicious zesty notes of ripe citrus fruit fill the nose.

Rich and tense, the palate is seduced by this champagne’s aromatic intensity and concentration. Notes of fig leaf, black tea and fresh spices blend with a firm, structured palate. A delicate and pleasant sensation stretches to a persistent and very elegant finish.


For optimal tasting, serve between 10-12°C.

Food and wine pairing

Dom Ruinart Blanc de Blancs 2010 will complement a filet of black Périgord pig, nutmeg mace, Jerusalem artichoke, a drizzle of lovage oil and shavings of toasted chestnuts, but also a smoked blue Breton lobster served with vine shoots and fir thorns, a daikon rose petal garnish, leeks (burnt, fried, mashed) or a potato & truffle sabayon.

Ruinart : Dom Ruinart 2010
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