Ruinart Brut Champagne

Ruinart Brut Champagne is crafted in the Champagne region of France, specifically sourcing grapes from the renowned Côte des Blancs and Montagne de Reims areas. As the oldest established Champagne house, founded in 1729, Ruinart is known for its commitment to finesse and elegance, producing wines that reflect the region's chalky soils and cool climate, which contribute to their freshness and minerality.

This harmonious non-vintage blend consists of 40–45% Pinot Noir, 40% Chardonnay, and 10–15% Meunier, sourced from 40–50 different crus. The dominance of Chardonnay brings freshness and refinement, while Pinot Noir adds structure and depth, and Meunier contributes roundness and fruitiness. The result is a balanced and elegant Brut Champagne with a distinctively smooth and expressive character.

The grapes are hand-harvested and fermented in temperature-controlled stainless steel vats to preserve their delicate aromas. The blend includes 20–30% reserve wines from multiple vintages to maintain consistency. Malolactic fermentation softens the wine's acidity, ensuring a rounder mouthfeel. Aged in Ruinart's historic chalk cellars for 2–3 years, the wine undergoes final bottling with a dosage of 7 g/L, creating a refined Brut expression.

Ruinart Brut presents a golden-yellow hue with chestnut reflections. The nose is delicate and expressive, offering aromas of apples, apricots, and fresh almonds, evolving into elderflower, hazelnut, and coriander seed. With aeration, the bouquet deepens, revealing notes of brioche and biscuit. On the palate, flavours of golden fruits, plum tarts, and ripe drupes unfold, enveloping the mouth in a harmonious, round texture. The finish is long and fresh, with Chardonnay's signature elegance leaving a lingering impression.

This Champagne pairs beautifully with vegetarian cuisine and fine cheeses. A seasonal vegetable and goat's cheese tart, featuring courgettes, carrots, ricotta, and thyme, enhances its freshness and minerality. It also complements delicate seafood, sushi, and light poultry dishes, allowing the wine's balance of fruit, acidity, and creaminess to shine. Serve chilled at 8–10°C.