Ruinart, Blanc de Blancs

Beautifully balanced and refined in texture, this displays exotic ground spice and floral accents to the flavors of poached white peach, Meyer lemon and candied ginger, with hints of pastry and honey. Offers a lasting, mouthwatering finish. Drink now through 2023. 2,917 cases imported.

– Wine Spectator, November 2013

The first scents of Ruinart’s NV Blanc de Blancs are floral in character, accompanied by aromas of lemon oil, spices and citrus blossoms. It’s medium-bodied and perfectly balanced on the palate, with a round, seamless texture that segues into a mouthwatering, ethereal finish. It should age well for five to eight years.

Based on the 2019 vintage and disgorged in 2022, Ruinart's newly released NV Blanc de Blancs bursts with characteristically reductive aromas of yellow orchard fruit, citrus oil, iodine and toasted bread. Medium-bodied, pillowy and fleshy, with lively acids and a saline finish, it is an attractive Champagne that incorporates 20% reserve wines.

This is a fabulous version of Ruinart’s NV Brut Blanc de Blancs. The wine seems fresher, more vibrant and less obviously sweet than in the past, all of which makes this a far more interesting wine. The trademark profile of lemon, jasmine and green apples is very much in the forefront while the wine’s textural finesse and length are both first-class. This release of the NV Brut makes a great introduction to the wines of Ruinart, Champagne’s oldest house. This is Lot LAGJSAF. Anticipated maturity: 2011-2014. Importer: Moet Hennessy USA, New York, NY; tel. (212) 251-8200

The NV Brut Blanc de Blancs is a great introduction to the house style. This elegant, fragrant wine offers up an array of smoke, toastiness, minerals, ripe pears and flowers. The medium-bodied NV Blanc de Blancs offers tons of clarity and precision at this level, with the lingering Ruinart sweetness on the finish. This is Lot: LADH4EN, disgorged September, 2006. Anticipated maturity: 2008-2011.

Ruinart is Champagne’s oldest house, with a history that dates back to 1729. The wines are quite well-known around the world, but less so in the US, where the estate is making an effort to re-establish its presence. Today the wines are made under the guidance of Chef de Caves Frederic Panaiotis, who clearly has an outsize passion for these Champagnes as well as the house’s rich heritage. Although Ruinart is best known for their vintage Blanc de Blancs, the Rose is perhaps even more fascinating, particularly after a few years in bottle, which in important vintages allows for the Pinot Noir to speak with great eloquence. The Ruinart wines tend to be medium in body and are made with levels of dosage that are closer to the high end of the spectrum. Although the back labels show codes which can be tracked to disgorgement dates, it would be nice to see Ruinart provide disgorgement dates for its wines. (Antonio Galloni)

– The Wine Advocate#180, December 2008

Good toasty autolysis-induced nose. Extremely brisk and appetising – seems much drier to me than the launch offering in this new, clear flask bottle. Very clean and fresh. (JR)

Full bottle 1,645 g. Not much nose. Elderflower blossom. A touch of lemon curd. Big bubbles that are a bit too mouth-fillingly foamy – bubble-bath-like. Lemon zest, lemon pith and bay leaf and something a little metallic. And coconut, which is something I want to taste in a pina colada, not champagne. At first it tastes drier and sharper than the Moët Grande Vintage 2015 next to it, then it quickly becomes loose, sweet and unformed. Pleasant, but just not that exciting. A bit flat. At this price, I'd turn away and look for a grower champagne. I wonder if Ruinart concentrate their efforts on the vintage BdB? (TC)

Full, ripe yellow fruit, and light on lees flavour. Minimal autolysis. (RH)