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What To Expect
About The House
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To the eye Ruinart Brut sparkles in chestnuts, yellows and golds. First impressions reveal subtle fruity notes of reinette apples and apricots, along with fresh almonds and hazelnuts. Hints of elderflower and coriander seed add a touch of complexity. Second impressions create room for intense aromas of brioche and biscuit. On the palate, we find sweet notes of golden fruit, plum tarts and ripe drupes develop in the mouth. The palate is enveloped in harmonious and persistent roundness. The finale reveals the distinctive freshness of chardonnay.
"Although this has some red-berry aromas from pinot noir, the pear, white-peach and white-floral aromas are central, and they surely come from the chardonnay grape. Excellent balance of fresh fruit, animating acidity and creaminess, the mousse keeping it moving steadily across the palate through the very clean finish. A cuvée of 45% chardonnay, 45% pinot noir and 10% pinot meunier. Drink or hold." 93 points, James Suckling
"Fréderic Panaïotis grew up between his grandparents’ chardonnay vines in Champagne, and the variety remains close to his heart, making him very much at home as chef de cave at Ruinart since 2007. The longest-established champagne house of all has an affinity with chardonnay’s freshness, finesse and elegance, and all of its finest cuvées lead with this variety, even its prestige rosé. Without the might of Moët & Chandon, the brand impact of Veuve Clicquot or the cachet of Krug, Ruinart lurks as the low-profile member of the Louis Vuitton–Moët Hennessy family. On Reims’ famed Rue de Crayères, its premises hide behind the grand street presence of Pommery and Veuve Clicquot. This is just as Panaïotis would have it. ‘In France we have a saying, if you live underground, you live happy!’ he says. But on its performance, Ruinart has no need to lie low. Its cuvées are pure and pitch-perfect, singing with the crystalline precision of chardonnay." Tyson Stelzer - The Champagne Guide 2018-2019
Produced from a blend of Pinot Noir (40–45%), Pinot Meunier (10–15%) and Chardonnay (40%). Created from 40–50 different crus from the terroirs of Côte des Blancs and Montagne de Reims, including 20-30% reserve wines.
Harvested by hand, alcoholic fermentation in temperature-controlled stainless steel vats, full malolactic fermentation, aged in cellar for 2-3 years, dosage 7g/L.
Resident Chef Valérie Radou and Cellar Master Frédéric Panaïotis recommend pairing this champagne with something light and vegetarian, perhaps a seasonal vegetables with a goat's cheese tart.