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.
Ruinart Rosé NV is a Pinot Noir dominant blend using grapes sourced from Premiers Crus only and 20-25% reserve wines from the previous two years. The Pinot Noir originates from vineyards in the Montagne de Reims and Vallée de la Marne and the Chardonnay from the Côte des Blancs and uniquely, Montagne de Reims. Nearly 20% of the Pinot Noir is fermented separately to produce red wine which is subsequently added back to the blend before second fermentation.
News Article: Read the write-up of our Ruinart Rosé Vertical Tasting with Chef de Cave Frédéric Panaïotis here.
Technical Information:
Vineyards: 100% Premier Cru | Pinot Noir: Montagne de Reims, Vallée de la Marne | Chardonnay: Côte des Blancs, Montagne de Reims
Grape Varieties: 55% Pinot Noir, 45% Chardonnay | inc. 18-19% Red Wine
Reserve Wine: 20-25%
Lees Ageing: 3 years
Dosage: 9 g/l
Alcohol: 12.5%
Drink: Now for 5+ years
Tasting Note: Delicate pink in colour with slight orange reflections. On the nose this is fresh and has hints of tropical fruits and strawberries. In the mouth you get a full palate of wild berries including raspberries, cherries and strawberries. This champagne has an abundance of fresh fruits and a skilfully balanced acidity.
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
93/100
James Suckling
“Very attractive, bright and fragrant red fruits on the nose here. This has a wealth of fresh yeasty characters, fresh pastry and bread dough, plus red fruits, pink grapefruit, and some floral notes too. The palate has a strong nectarine and light cherry flavor thread. Chardonnay has a lot to say here; the texture is creamy and the balance right on the money. Drink now.”
91/100
William Kelley
“The latest rendition of Ruinart's NV Brut Rosé is a pretty, vibrant wine that offers up inviting aromas of tangerine, blood orange, plum and freshly baked bread. Medium to full-bodied, fleshy and precise, with tangy acids and a pretty mousse, it's ca harming, comparatively vinous wine that is already showing well.”
88 → 90/100
Essi Avellan MW
“Deep bright cherry red colour. Clean, primary fruity nose of cherries and strawberry jam with attractive gunpowder notes. Rich, round, sweet fruity palate, delivers what the nose promises. Deep berried style but beautifully in absence of any excess tannin.”
16/20
Jancis Robinson MW
“Only clue is the code LAK07 on the back label. Mostly premiers crus Chardonnay and Pinot Noir, we are told, with 20–25% reserve wines and 18–19% still red. Three years on lees. Dosage 8 g/l. Pale orange. Small bead and appetising nose. Tight and focused with both fruit and grip, and a core of fruit that tastes a little like orange juice. But the finish is a little sweet so this is not the most appetising pink champagne. Nice texture though and very much an aperitif style.”
16.75/20
Nick Baker TFB Founder
“Good strong pink colour with lots of very fine bubbles. On first sniff you get a big strawberry festival with hints of creamy pastry. On the taste you get other red fruits like cranberry and apple and raspberry and that hint of creamy custard and pastry. Good balance of soft acidity and slight roundness from its dosage. Great value very easy to drink this.”
91/100
Essi Avellan MW
“The bright, youthful salmon colour is typically attained by a red wine addition (almost 20%). The nose comes across primary, with plush Pinot aromas stealing the show: dark cherries, raspberries and strawberry jam. There is an edge of herbaceous spiciness to it, too. This is structured and sweetly berried on the palate, with good volume and only a touch of tannin. Long, winey finish. Really youthful for the time being, with even a short post-disgorgement time doing miracles in letting more complexity surface.”
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
