Today on The Friday Bubble Essi Avellan and Nick Baker discuss Dom Ruinart Blanc de Blancs 2010
The new releases season is in full swing and today another great new vintage is Dom Ruinart Blanc de Blancs 2010 and with a subtle style shift this is one I would recommend you try, it is super delicious!
The changes with this vintage of Dom Ruinart are mainly with the closure during second fermentation in the bottle, historically a crown cap (as on beer bottles) was seen as the most reliable closure & could be disgorged/removed by machine. Research has proven that a cork during second fermentation forms a tighter seal and hence is better at keeping oxygen ingress to a minimum and cork being “bark on a tree” adds some of its own “cork impact.” These are small extractions from the cork to the wine, typically a positive impact on texture in the champagne. Being sealed by cork does mean the bottles have to be hand disgorged, ideal since it is a chance to check for any negative cork impact like “cork taint” before it receives dosage and the final cork.
A tighter closure is helpful at promoting the reductive style and with oxygen kept “more away” from the liquid you get a more fruit driven champagne. I often use terms “purity” and this is exactly what I describe, the absence of oxygen in reductive winemaking keeps the wines pure and the fruit character at its freshest. The negative side of oxygen in reductive winemaking is it “eats/oxidises the fruit” hence this step seems to show a further step up in quality.
Great scores:
Jancis Robinson MW 17.5+/20
Antonio Galloni 97+/100
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