Average rating 4.9/5 stars across all Google and external reviews
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Bought directly from Moet Hennessey UK Ltd, 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 - 9 from 20th Aug We keep some stock in our London Warehouse. Large volumes take 24 hours from our out of London warehouse.
Chef de cave Frédéric Panaïotis arrived at Ruinart for his first vintage in 2007, a vintage full of "weather challenges" for Pinot Noir, there is no doubt Fred truly mastered it with this champagne which is 80% Chardonnay and the remainder is 20% Pinot Noir added as red wine.
The rosé prestige cuvée of Champagne Ruinart, Dom Ruinart Rosé is a Grand Cru only blend of Dom Ruinart Chardonnay topped off with 15% red wine from the Montagne de Reims. Since the first vintage in 1966, this cuvée is consistently ranked amongst the greatest rosés on the market. The Pinot Noir red wine is sourced from the Grand Cru villages of Sillery and Verzenay and macerated on the skins for nine days before pressing, extracting the pink colour and soft fruit tannins. Blending this red wine into the assemblage gives a rosé with a vibrant, deep coral colour.
Weather: The 2009 vintage was a difficult year at first with a mild and rainy spring. The threat of mildew was high and storms in July further raised fears for the health of the grapes. However, a warm August of uninterrupted hot and dry weather was the catalyst for an idyllic harvest. Picking began on the 12th September in perfect conditions.
Technical Information:
Vineyards: 100% Grand Cru - Chardonnay: 85% Côte des Blancs: Avize, Le Mesnil-sur-Oger, Oger, Chouilly and Montagne de Reims: Sillery, Verzenay | Pinot Noir: 15% vinified as red wine from a Grand Cru vineyard in Aÿ.
Grape Varieties: 85% Chardonnay & 15% Pinot Noir as red wine
Lees Ageing: 10 years
Disgorged: February 2020
Dosage: 4 g/l
Drink: Now to 2032+
Tasting Note: The first aromas evoke a mixture of warm and comforting spices mixed with the freshness of citrus fruits: cinnamon, nutmeg, ginger, & blood orange. The second nose is more floral, accentuated by notes of violet and peony. Finally, the bouquet is completed by a salted note of oyster shell. The mouthfeel is remarkable: the attack is enveloping and silky with notes of tart red fruits (pomegranate, redcurrant), the mid-palate is fluid and salty and the finish is firm and intense, prolonged by a delicate bitterness and a fine effervescence.
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
96 → 98/100
Essi Avellan MW
“Medium-deep peachy colour. Highly reductive glorious Pinot nose. Spicy with vanilla, cherries and gunpowder, a beautiful mélange. Vinous, caressingly silky palate with a touch of tannin on the firm back palate. Charming despite being youthful for the time being. I look forward to see this one evolve and develop grandiose Burgundian characters. Very low 4g/l dosage. ”
97/100
Essi Avellan MW
“The Dom Ruinart Rosé from this warm and ripe year is opening up with gorgeously complex Pinot tones. Sous-bois, liquorice, smoke and exotic spices line the cherry fruit. There are woody notes reminiscent of oak, even if the wine has not seen any. Fleshy and voluminous; the tannins are perfectly ripe, and the whole is smooth and caressing. The long-lasting finish holds back and promises more to come. Dosage: 4g/l”
97/100
Essi Avellan MW
“Crafting Dom Ruinart demands patience, this edition stands as a tribute to the sadly departed, already legendary chef de cave Frédéric Panaiotis, who worked wonders with Ruinart’s wines. A graceful 15% of Ay red wine infuses the blanc de blancs core with a Burgundian soul. The wine’s evolved orange-tinged peach colour hints at its maturity. The nose unfolds with graceful evolution, refined reductive notes perfectly framing its spicy cherry and vanilla fruit. On the palate, supple and rounded textures meld with silky vinosity, finishing on a long, persistent, and spicy aftertaste. Dosage:4g/l.”
96/100
Yohan Castaing
“A blend of 85% Chardonnay and 15% Pinot Noir from Aÿ and a dosage of four grams per liter, the 2009 Dom Ruinart Rosé possesses a complex, vibrant bouquet with aromas of cherry, spring flowers, gooseberry, tangerine, almonds, pastry and slightly reductive elegant notes. Full-bodied, fleshy and vinous, the palate is perfectly balanced, dense and concentrated, with a delicate mousse and a long, saline, penetrating finish. There’s plenty of structure and substance here. There is no reason to wait, but it will age beautifully for another five to eight years.”
94/100
Antonio Galloni
“The 2009 Dom Ruinart Rosé is a very pretty, understated Champagne. Bright red fruit, blood orange, mint, rose petal, dried flowers and cinnamon are nicely lifted. This is an especially quiet, subtle Rosé, especially for the year. The blend is 85% Chardonnay, mostly from Grand Crus in the Côte des Blancs (Cramant, Avize, Chouilly, Mesnil-sur-Oger) with a touch of Montagne de Reims (Sillery), plus 15% still Pinot from Aÿ. Disgorged in 2018, dosage is 4 grams per liter. ”
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.
