I was lucky enough to step into the enchanting world of Champagne Ruinart. Located in Reims, this is where history, craftsmanship, and the art of bubbly converge. In this post, I share my Ruinart visit: a journey through the legendary cellars, filled with stories and champagne secrets. I also share my review tasting Ruinart Blanc de Blancs and Dom Ruinart 2010.
Menu
Introduction
Ruinart is the oldest Champagne house in existence. Its illustrious history is a tale that spans over two and a half centuries, filled with passion, innovation, and a relentless pursuit of excellence.
In the 18th century, a visionary monk, Dom Thierry Ruinart, embarked on a remarkable mission. Originally from Reims, his thirst for knowledge led him to the Abbey of Saint-Germain-des-Prés. It was located in a trendy suburb, popular with the Parisian aristocracy, the bourgeoisie, and the intellectual elite. A favourite drink of theirs was “wine with bubbles”.
At the time, Champagne focused on red wine production and was in direct competition with Burgundy! Dom Thierry Ruinart envisioned a sparkling future for the region. His ideas blossomed into reality when his nephew carried on the Ruinart legacy. He established the first Champagne House — focused only on sparkling wine production — on September 1, 1729. Following its success, other Champagne houses popped up shortly afterwards. Eventually, sparkling wine became the main wine of Champagne — fulfilling Dom Ruinart’s dream.
Over the centuries Ruinart’s heritage has been nurtured through generations of the family. It is now part of LVMH group and is renowned for its exceptional quality, savoir-faire, and commitment to the arts. I learned all of this during the Ruinart Visit.
Visiting the Crayères
Les Crayères is the French term for champagne cellars. Deep underground they reveal a hidden labyrinth of chalk tunnels protected by UNESCO. These fascinating catacombs, carved out of centuries-old limestone, is where the magic happens.
Our guide, originally a grape grower for champagne houses, unveiled the secrets of the “Méthode Champenoise”. This is the process of how the bubbles come to life in the bottle. From the precise blending of grapes to the meticulous process of riddling and disgorging, it is easy to appreciate the craftsmanship that goes into each sip.
Thousands upon thousands of bottles line the walls. Their aging process imparts depth, complexity, and finesse to each cuvée. The dimly lit corridors created an atmosphere of intrigue and mystery.
One cavern in particular was enormous and incredibly impressive. This is actually where the Maison shoots most of its content. About the size of a small apartment building, it is incredible to think this is underneath the city of Reims!
Other highlights of the visit included a light-and-sound show, bottles decorated to celebrate the birth of employee’s children, and a bas-relief of Louis Pasteur.
Even though winemakers had been making sparkling wine for over a century, the bubbles were a bit of a mystery. It wasn’t until 1860 that Louis Pasteur discovered the yeast that converts sugar into alcohol and carbon dioxide.
I was able to see one of the bottling rooms. Less romantic than the Crayères, it is a reminder that this is a fully functional facility.
Tasting Experience
Amidst the whispers of history and the anticipation of tasting, the tour ended in a sumptuous tasting room. Here, surrounded by walls adorned with precious artwork and artifacts, I savoured the fruits of Ruinart’s labour by tasting two of their cuvées.
Ruinart Blanc de Blancs
Ruinart Blanc de Blancs is made exclusively from Chardonnay, the Maison’s signature grape variety. It is an assemblage of 25-30 crus, including 20-30% reserve wine from harvests from different years, aged for 2-3 years. This is the cuvée that I know best from Ruinart, so it was not my first time tasting it. Delicately pale yellow in colour, with flints of green, it has aromas of fresh white fruit and citrus. A hint of spice and florals. The palate is fresh with citrus and exotic fruits. It is an elegant example of Blanc de Blancs.
Dom Ruinart Blanc de Blancs 2010
A Blanc de Blancs on another level. A vintage champagne, it is made exclusively from Grands Crus Chardonnays and aged for a minimum of 9 years! 2010 was a difficult year for winemakers in Champagne. The winter was exceptionally cold, the growing season was very dry, and then there was a sudden deluge of rain that wiped out a lot of the crops. It was thought to be a disappointing year… until the tasting team of Ruinart tried its still wines. Surprised by their richness, the team knew this would make an exceptional vintage, despite the odds.
This cuvée is more golden in colour, with Ruinart’s signature green reflections. The nose is interestingly perfumey: floral, spicy, mineral, and nutty at the same time. The mouth is equally as complex, with flavours of fig and chai tea. It is really marvelous and not at all what I expected. It is possibly one of the best Blanc de Blancs I have ever tasted.
Commitment to the Arts
Something unique to Ruinart is its ongoing commitment to the arts. It began in 1895, when Andre Ruinart asked Czech artist Alphonse Mucha to illustrate a poster of Ruinart. You definitely recognize his art — he was one of the most famous Art Nouveau artists in Paris. His distinctly stylized and decorative theatrical posters, particularly those of Sarah Bernhardt, are among the best-known images of the period. The poster is displayed in the tasting room, as well as the stairs leading down to the cellars.
Ruinart continues to be closely involved with contemporary art. Every year, they partner with different artists to create collaborations that highlight the brand and its initiatives (particularly regarding the environment). Some of the memorable pieces are viewable in a small gallery as part of the visit.
The Boutique
After the tasting, I couldn’t resist exploring the boutique, where shelves lined with bottles of Ruinart’s finest offerings beckoned.
An environmentally conscious brand, Ruinart revolutionized their packaging in 2020, by replacing gift boxes with a “second skin”. The new packaging, composed of 99% natural wood fibres, is fully recyclable. White and velvety to the touch, it pays tribute to the chalk in the Crayères.
The Dom Ruinart 2010 packaging is particularly stunning — it looks just like a chiselled piece of rock. One of these definitely made its way home…
Overall Thoughts
Overall, my Ruinart visit was an enchanging experience. Besides a beautiful venue, my guide was incredibly knowledgable and captivating. The tasting was perfect — after my visit, I can say that every sip tells a story that spans centuries. I discovered the allure of Ruinart; my senses swept away by the magic of this extraordinary Champagne house. I recommend a Ruinart visit to anyone looking for a “deep dive” into history, innovation, and savoir-faire.
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