Average rating 4.9/5 stars across all Google and external reviews
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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.
Bottles Available:
1 × 75cl - 25 from 8th Sep - 200+ from 11th Sep We keep some stock in our London Warehouse. Large volumes take 24 hours from our out of London warehouse.
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.
Following 2010, this is the second release from the House to under go tirage/bottle fermentation under cork. This process has been trialled by the cellarmasters of Ruinart since the 1998 vintage. On tasting these first trials ten years on, the difference was significant: the bottles with corks revealed tenser wine with an additional layer of complexity. Although cork is porous, over a long period of time, it remains extremely stable while metal caps allow small amounts of oxygen to continually enter the bottle. After manual disgorging, necessary for Champagne aged under cork, a tiny amount of liqueur is then added for roundness. With just 5.5 grams of sugar per litre, Dom Ruinart Blanc de Blancs 2013 is Extra Brut.
Weather: The year 2013 stands out for a winter where temperatures fell below the ten-year average with periods of snow and freezing. Spring persisted with cool temperatures and was marked by heavy rainfall. Flowering began late in in July. An extremely sunny and warm summer helped the vines to offset these earlier delays. Harvest was late with Chardonnay picking beginning on October 1st. Maturity at harvest was very good, the Chardonnays combined notes of white flowers with citrus and hints of tropical fruits from the later September sunshine. They were powerful, structured and well-rounded with excellent length. The Pinots Noir grapes had good complexity with floral aromas of some yellow as well as the typical red fruit characters.
Technical Information:
Vineyards: 100% Grand Cru | 70% Côte des Blancs: Le Mesnil-sur-Oger, Avize, Chouilly & Bergères-lès-Vertus | 30% Montagne de Reims: Verzenay, Sillery, Taissy & Villers-Marmery
Grape Varieties: 100% Chardonnay
Lees Ageing: 9 years
Disgorged: February 2023
Dosage: 5.5 g/l
Alcohol: 12.5%
Drink: Now to 2040
Tasting Note: The nose offers a complex array of aromas, with exceptional freshness. It opens with distinct toasty notes, featuring hints of dried fruits like almond and ripe wheat, with pastry-like undertones. Intense citrus scents and zesty juicy fruits accentuate the wine’s freshness. These aromas harmoniously blend with spring flower fragrances and a more mineral and powdery dimension reminiscent of chalk, complemented by delicate smoky notes. On the palate, the wine distinguishes itself with its straight and chiseled structure, once again supported by the wine’s crystalline freshness, in perfect harmony with the nose. The overall aromatic palette asserts itself with intensity and precision. Citrus aromas, in particular, find their extension in lively and fruity spicy fragrances, where peppery notes carry the wine’s length.
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
98/100
Essi Avellan MW
“The second-released vintage of Dom Ruinart has aged on the lees under natural cork, contributing to the wine’s harmonious ageing. There is immense refinement to the nose, such delicacy and detail of toast and fireworks. Pure and bright fruit of the crunchy kind, layer upon layer. The lacy palate has both airiness and texture, silky and refined with a never-ending finish. This wine is a marathon not a sprint. Dosage: 5.5g/l”
97/100
Tom Hewson
“Dom Ruinart 2013 is a blanc de blancs of lithe, satin-smooth beauty already upon release, very much built around the reserved, cool energy of the 2013 vintage. This cuvée's new aromatic range, amplified since the 2010 release by toasty, spicy energy brought on by bottle fermentation under cork (sous liège), is very much at play. However, with undertones of roasting coffee, honey and fresh walnut playing with smoky gunflint and nougat richness as the gentle lemon, lime and even tropical fruit eases out with time in the glass. It's narrow rather than austere, gently sea-salt- savoury rather than lip-smackingly mineral or chalky - a Dom Ruinart with a long, long life ahead, but an equally rewarding window already opening up. Chardonnay from Le Mesnil, Avize, Chouilly, Bergères-les-Vertus, Sillery, Verzenay and Taissy, disgorged after nine years on lees.”
98/100
Essi Avellan MW
“This cool-vintage Dom Ruinart is a marathoner, not a sprinter. Crafted exclusively from Grand Cru Chardonnay, 70% from the Côte des Blancs (Le Mesnil-sur-Oger, Avize, Chouilly, Bergères-les-Vertus) and 30% from the Montagne de Reims (Verzenay, Sillery, Taissy, Villers-Marmery), it epitomises crystalline finesse. The nose, increasingly toasty with time in the glass, reveals pristine lime, white flowers, and a teasing twist of kiwi and vanilla. On the palate, it is at once silky and lithe, yet brimming with intensity. This is a tightly-woven Dom Ruinart built for the long haul, with years of beauty ahead. Dosage: 5.5g/l.”
95/100
Antonio Galloni
“The 2013 Dom Ruinart is a very pretty, delicate Champagne. Light on its feet, airy and gracious, the 2013 is all about understatement. Citrus confit, white truffle, mint, spice and baked pastry inflections add to its exquisite finesse. There is a touch of lees reduction from aging on the cork, but that note dissipates over time. Delayed flowering set the stage for a harvest that started on September 30, about twenty days later than what has become the norm since. The 2013 is the second vintage aged on cork. Interestingly, Chef de Caves Frédéric Panaïotis commented that the move towards aging on cork necessitated changes in vineyard sites as well. As a result, the 2013 is the first Dom Ruinart to include fruit from Bergères-lès-Vertus, at the very southern tip of the Côte de Blancs. The final blend is 70% Côte de Blancs and 30% Montagne de Reims across eight villages. This will be a fascinating Champagne to follow over the coming years and decades. Today, I find it on the quiet, hushed side. Dosage is 5.5 grams per liter. Disgorged: February 2023.”
19/20
Nick Baker TFB Founder
“Bursting with ripe lemon richness and hints of patisserie and hints of tropical notes like pineapple and guarva. Quite different to the 2010, the first release with 2nd fermentation on cork, this 2nd in the series is looking like my new favourite, finishes with a waft of a minty fresh breeze. Silky smooth texture and a lightness to the palate, very elegant.”
17.5/20
Andy Howard MW
“100% Chardonnay. Dating back to 1729, Ruinart is the oldest ‘house’ in Champagne. 70% Côte des Blancs, 30% Montagne de Reims. Aged in vat, with malolactic conversion, aged a minimum 9 years on the lees. Dosage 5.5 g/l. Wonderfully complex vintage Blanc de Blancs with complex biscuity notes. Zesty citrus, notable acidity. Concentrated and very fine.”
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.
