Average rating 4.9/5 stars across all Google and external reviews
We can ship to EU & other Worldwide Countries. Delivery prices calculate in the checkout when you add delivery country & postcode.
Champagnes or wines shipped outside of the UK are VAT exempt, shipping prices include both shipping price and your Country import taxes & duties, DDP, Delivered Duty Paid.
The checkout will indicate shipping days once destination address is completed.
Advanced checkout allows you to choose multi person deliveries at one address or at different addresses,
we can upload large multi orders from this spreadsheet template
Order 6+ bottles or £250+ and standard delivery is free to one delivery address. Cases can be mixed.
Bought directly from Moët Hennessy, the bottles are stored in bond at London City Bond Eton Park, in ideal conditions at a constant 13°C. For same-day deliveries, small quantities are kept in our office cellar, where the temperature is maintained between 11–13°C. We source all our bottles directly from the Maison or their official UK office, eliminating the risk of poor storage. This is crucial, as champagne quality is highly sensitive to heat: temperatures above 18°C accelerate maturity significantly, which compromises quality.
The prestige cuvée of Champagne Ruinart, Dom Ruinart Blanc de Blancs is a Grand Cru only, pure-Chardonnay blend. With grapes sourced predominantly from the Côte des Blancs, this cuvée is a firm and muscular champagne with a reductive style that rewards patience if left in the cellar. The 2004 expression is much more restrained that its predecessors, with good balancing acidity and the lowest dosage yet. This lower dosage is all part of protecting the character and delicacy of the vintage by helping to inhibit oxidation.
Weather: The 2004 vintage saw an initial winter of mild temperatures with intermittent storms and hail. The spring and summer months were hot and sunny and the sugar levels late in September produced good quality fruits, especially for the Pinot Noir grapes. A huge harvest in general for the region. Overall many experts believe that 2004 is one of the greatest vintages of the last two decades.
Technical Information:
Vineyards: 100% Grand Cru | 69% Côte des Blancs: Avize, Chouilly, Le Mesnil-sur-Oger | 31% Montagne de Reims: Puisieulx, Sillery
Grape Varieties: 100% Chardonnay
Lees Ageing: 10 years
Disgorged: June 2013
Dosage: 5.5 g/l
Drink: Now to 2026
Tasting Note: A luminous yellow with pale green reflections. The nose reveals gentle notes of chestnut, coconut and fresh bread. In the mouth there is a citrus fruit freshness and a delicate mousse with real, long lingering flavours that you'd expect from such a great champagne. Very accessible now in its youth, this is sure to evolve in complexity with time.
Although not the oldest wine estate in the region, Ruinart holds the title of the oldest established Champagne House. Dom Thierry Ruinart, friend and confidant of Benedictine monk Dom Pérignon, foretold that the new "wine with bubbles" being developed in his native region of Champagne was destined for a bright future and encouraged his nephew Nicolas Ruinart to enter the trade. When Louis XV declared that champagne could henceforth be sold in bottles instead of barrels, Nicolas heeded his uncle's advice and founded Champagne Ruinart in 1729.
Famed for their affinity for the white-grape variety, Chardonnay dominates the blend in all of Ruinart's finest cuvées, even their prestige rosé. Favouring the reductive style, they use a pneumatic press to guard the juice against oxidation and deploy nitrogen gas to protect the wine at every production stage. They are also adverse to oak and vinify all of their wines in stainless-steel tanks. Cosmopolitan and savvy, Ruinart produce approachable, muscular and vinous champagnes that deserve recognition beyond the trade industry within which they are currently most well-known.
The longest-established Champagne house of all, Ruinart has an affinity with chardonnay's freshness, finesse and elegance and all of its finest cuvées lead with this variety, even its prestige rosé. ""We hate oxygen!"" declares Frederic Panaïotis, Chef de Cave; Ruinart use a pneumatic press to guard the juice against oxidation and nitrogen gas to protect the wine at every production stage. They are also adverse to oak; vinification only takes place in stainless steel. This meticulous attention to detail along with the distinctive rounded bottles, give Ruinart its well-deserved reputation. Ruinart's Crayeres were dug by hand - the deepest measuring 38 meters in height beneath the vault - and their numerous tunnels criss-cross over a length of more than eight kilometres.
Cellar Master: Frédéric Panaïotis
Winery Location: Reims | Champagne, France
Champagne Region: Montagne de Reims
Annual Production (bottles): Undisclosed
Chef de Cave History at Champagne Ruinart:
Frédéric Panaïotis - 2007 to current | He is responsible for overseeing all aspects of champagne production, from grape selection to the final blend. Panaïotis is known for his work on the 2010 vintage, which was the first time Ruinart aged its prestige cuvée entirely under cork rather than a crown cap. He also played a key role in the development of Ruinart's rosé champagne and has a deep appreciation for the Japanese market.
Jean-François Barot - 1985 to 2003 | He was at the helm during the development of some key vintages, including the 1998 and 2002.
Bertrand Mure - 1947 - 1967 | He was the cellarmaster who created the first Dom Ruinart in 1959.
Frédéric Panaïotis - 2007 to current | He is responsible for overseeing all aspects of champagne production, from grape selection to the final blend. Panaïotis is known for his work on the 2010 vintage, which was the first time Ruinart aged its prestige cuvée entirely under cork rather than a crown cap. He also played a key role in the development of Ruinart's rosé champagne and has a deep appreciation for the Japanese market.
Bernard Peillon - 2004 to 2007 | After Barot’s departure, Bernard Peillon assumed top leadership responsibilities at Ruinart. He effectively bridged the gap between Barot and Frédéric Panaïotis and oversaw major structural and stylistic continuity during that transitional era.
Jean-François Barot - 1985 to 2003 | He was at the helm during the development of some key vintages, including the 1998 and 2002.
Bertrand Mure - 1947 - 1967 | He was the cellarmaster who created the first Dom Ruinart in 1959.
Expert Reviews
16.5/20
Jancis Robinson MW
“Very pale indeed. Light, delicate and flirtatious but with considerable evolution on the nose. Feather-light and a little suggestion of dosage. A little chewy on the end.”
18/20
Jancis Robinson MW
“Tasted blind. Round, sweetly broad nose. Rather loose and flirtatious. Light and quite delicate. Lacy. Pretty. Comtes?”
95/100
Alison Napjus
“Showing an impressive backbone of acidity, this is dense and powerful, yet harmonious overall. The fine, creamy mousse swathesthe statuesque frame in a silky texture, with honeysuckle, graphite and hazelnut notes lending fragrant accents to the rich palate of baked white peach, toasted brioche, lemon confit and smoke. Drink now through 2030”
17+/20
Jancis Robinson MW
“Tasted blind. Light, youthful nose. Much less evolved than the 2002 vintage. Still in the bloom of youth and with more to give.”
97/100
Antonio Galloni
“The 2004 Dom Ruinart is just as brilliant and viscerally thrilling as it has always been. If anything, the 2004 has shut down considerably over the last six months. Tightly coiled and exceptionally beautiful, the 2004 boasts fabulous intensity, class and pedigree. The flavors are vibrant, chiseled and crystalline in their precision. Time in bottle is doing wonders for the 2004. This is a tremendous showing. Disgorged June 2013.”
17/20
Julia Harding MW
“Disgorged June/July 2013. Tiny bubbles, not much aroma, just a hint of citrus. Light and delicate and with immense tension at the core, the freshness verging on sour apple and a slightly woody note but with those fine fine bubbles.”
96+/100
Antonio Galloni
“The 2004 Dom Ruinart is seriously beautiful. A vivid, captivating Champagne, the 2004 flows across the palate with gorgeous, crystalline fruit and superb balance. Lemon, pastry, apple and white flowers are all layered into the finish. A model of total elegance, the 2004 is a wine for the patient. It won't be ready to deliver maximum pleasure for a number of years, even though it is absolutely dazzling today. The 2004 is 69% Chardonnay from the Côtes des Blancs and 31% Chardonnay from the Montagne de Reims.”
“It 'blew my socks off' and instantly jumped to the number 1 spot on my tasting sheet! I had the pleasure/honour of tasting Dom Ruinart Blanc de Blancs 2004 at TFB's excellent tasting at Frederick's in Islington in June 2016. My favourite champagne that night had previously been Pol Roger Brut Vintage 2004 in magnum, but the Dom Ruinart out-shone everything else I tasted that night. I must add that not everyone will enjoy this amazing wine, as you need to love a very bold wine that 'slaps you round the cheeks a little bit' ”
As a winemaker, Ruinart Chef de Cave Frédéric Panaïotis is excited by vintage 2018, "a year of extremes." However, as a human, he's worried about what it signifies for our changing climate. We tasted the vins clairs from this exceptional year at the house in Reims.
Chef de Cave Frédéric Panaïotis talked us through the 2017 vintage for Champagne Ruinart. Although a difficult year for Pinots, we tasted some stunning Chardonnay vins clairs and sampled the upcoming Dom Ruinart Blanc de Blancs 2007.
Verified Purchase
