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.
Although not the oldest wine estate in the region, Ruinart holds the title of the oldest established Champagne House. Nicolas Ruinart 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. 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.
Since its foundation in 1729, the first established House of Champagne has taken pride in the excellence of its cuvées. The unique shape of its bottle is a tribute to the historic bottles of the eighteenth century. The Ruinart taste bears the signature of chardonnay, the thread that runs through all its blends. Present in high proportions throughout the Ruinart collection, this grape produces luminous and intense wines of unique lightness. The delicacy and complexity of the chardonnay is revealed over time.
R de Ruinart Brut NV is made primarily from grapes sourced in the Premier Cru villages of the Côte des Blancs and Montagne de Reims. This approachable, pure and fruity non-vintage contains 20-25% reserve wines from the previous two years.
Technical Information:
Vineyards: Grand & Premier Cru | Côte des Blancs & Montagne de Reims
Grape Varieties: 40% Chardonnay, 49% Pinot Noir, 11% Meunier
Reserve Wine: 20-25%
Base Year: 2015
Lees Ageing: 3 years
Dosage: 9 g/l
Alcohol: 12.5%
Drink: Now for 5 years
Tasting Note: A vibrant, clear yellow robe with glints of gold. At first the nose is delicate, fresh and fruity, filled with white-fleshed fruits like pears and apricots, as well as hazelnuts and fresh almonds. Several floral and spicy notes add an extra hint of complexity. Finishes fresh with the characteristic freshness of the chardonnay which makes up most of the blend.
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
17/20
Jancis Robinson MW
“Bready nose with some real interest. Solid stuff – something to get your teeth into, in a good way. Very clean and neat and tastes as though it had quite a bit of age on lees.”
91/100
Essi Avellan MW
“Crafted using reductive winemaking techniques (as all Ruinarts are), this Pinot Noir-led blend sees an addition of 25-30% of one- to two-year-old reserve wines. The fruity nose has fragrant floral tones alongside more substantial red- and yellow-fruit tones and a touch of spicy smokiness. The perky palate feels highly youthful, with the mousse a little coarse and aggressive. There is lovely, pure fruit, and the energetic palate lingers on in an elegant fashion.”
92/100
Peter Moser
“Light greenish yellow, silver reflections, fine persistent mousse. White apple fruit with a hint of lime zest, delicate hazelnut, candied orange zest. Juicy, fine yellow tropical fruit, pleasant acidity, mineral touch, discreet blossom honey on the finish; versatile.”
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.
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Entirely recyclable cloak composed of 100% natural wood fibers
