I’m writing this with a glass of Ruinart in hand, and to be honest, it tastes a little different today in 2026. We need to talk about the genius soul behind this bottle, Frédéric Panaïotis, who we tragically lost way too soon. He was a visionary leaving behind a legacy that completely defined an era. This isn’t just a wine review; it’s a tribute to a legend whose magic you can actually taste.
Photo courtesy of Martha‘s Vineyard
ABOUT THE WINERY
Alright, if you want to talk about the original trailblazer in Champagne, you have to talk about Ruinart. I'm serious, it is the very first Champagne house ever. Founded way back in 1729! That's seriously old. And the story of how it started is pretty funny. The guy who founded it got the idea from his uncle, who was a monk and just loved the sparkling wine that was popular in Paris. Their signature bottle is the "Blanc de Blancs." It's pure magic in a glass. It's made with 100% Chardonnay grapes and tastes like a wonderfully fancy, citrusy dream. So good.
The year was 2007. Enter Frédéric Panaïotis. He didn't just walk into Ruinart; he brought a whole new energy. To call him a genius is an understatement—he was an absolute visionary who was ready to turn the winery around for the better.
Then came the move that defined his legacy. For the top-tier Dom Ruinart, Fred said 'No' to the standard metal caps. He insisted on switching back to real cork for the second fermentation. A small detail? No, it was a total game-changer.
This wasn't the easy path. It was super risky, expensive, and took a ton of extra work to handle bottles this way. But Fred was willing to do the hard things just to chase that extra 1% of quality. That was his commitment.
And wow, was it worth it. The cork allowed the champagne to 'breathe' in the dark cellars, unlocking deep, complex flavors that metal caps just couldn't touch. He wasn't just making wine anymore; he was crafting art.
But this story has a heartbreaking turn. On June 15, 2025, a diving accident took Frédéric away from us. He was only 60. It feels impossible that someone so vibrant and talented is gone so soon.
The loss is immeasurable. We didn't just lose a winemaker; the world lost a master. The silence in the cellars is heavier now, but his influence is stamped on every corner of the winery.
Yet, he is not entirely gone. When you open a bottle from his era, remember: you aren't just drinking champagne. You are tasting the incredible soul and legacy he left behind, preserved forever in glass.
So raise a glass. To the man who changed the game, to the magic touch, and to the beautiful wines that remain. Frédéric Panaïotis—forever a legend. Cheers, Fred.
FUN FACTS
1️⃣ The First House
It holds the title for being the very first established Champagne house, officially kicking off the world of bubbly in 1729
⛏️ UNESCO Cellars
Its Champagne is aged in ancient Roman chalk quarries (crayères), which are so historic they are now a protected UNESCO World Heritage site
👨🌾 Rosé Pioneer
It was the original trendsetter for pink bubbly, creating the world's first-ever Rosé Champagne way back in 1764
WINE STYLE
Primary Aromas (from the grapes)
Intense fresh citrus (lemon, citron), ripe exotic fruits (pineapple, passion fruit), white peach, and white flowers (jasmine, acacia).
Secondary Aromas (from fermentation)
Brioche, fresh butter, hazelnut, and soft pastry dough (from malolactic fermentation and lees aging).
Tertiary Aromas (aging in the bottle)
Honey, toasted bread, roasted almonds, and hints of dried apricot (develops with extended bottle aging).
THE CRITICS
“A very appealing and satisfying style that fully captures the elegance and poise of Chardonnay. The aromas here are all based around lemons, grapefruit, honey, fresh floral notes, stone fruits and toasty autolysis – which is somewhat of a signature for this Champagne. The palate delivers a ripe, flavorsome impression of peach custard and lemon crème brûlée. The acidity is nicely placed and the finish upbeat with vibrant fruit expression.”
VINTAGES （Dom Ruinart Blanc de Blancs Brut Millesime）
Better for aging
2010
2010 marks a historic turning point for the Maison. It is the first vintage in decades to be aged entirely under cork (tirage liège) rather than crown caps during lees aging.
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Ready to drink
2007
Known for its linearity and elegance, it has now entered a perfect drinking window. The sharp acidity has softened into a creamy texture with notes of white flowers, stone fruits, and fresh brioche.
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Value pick
2009
A "solar" vintage offering immediate pleasure. Compared to the tighter 2010 or the expensive older vintages, the 2009 delivers the classic, rich, and generous Dom Ruinart style at a relatively accessible price point.
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HOW TO SERVE
Temperature
8-10°C (46-50°F). Do not serve ice cold. This slightly warmer temperature allows the delicate Chardonnay aromatics and the "reductive" toasted notes to fully express themselves.
Glassware
Tulip Glass or White Wine Glass. Avoid narrow flutes. A wider bowl is essential to let the champagne "breathe" and release its complex layers of citrus and brioche.
Food Pairings
Seafood & Texture:
Seafood: Seared scallops (Saint-Jacques), sea bass tartare, or oysters (Fine de Claire).
Main: Sole Meunière (the butter sauce matches the wine's creaminess).
Cheese: Chaource or fresh goat cheese.
Dessert: Lemon tart (Tarte au citron).
WHERE IT IS
4 Rue des Crayères, 51100 Reims, France.
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