Ruinart Blanc de Blancs is the house's all-Chardonnay non-vintage Champagne, here in magnum. It is fresh and rounded, and the larger bottle keeps it that way for longer.
About This Champagne
The magnum carries the same blend as the standard bottle: Chardonnay from some 25 to 30 crus, mostly in the Côte des Blancs and the Montagne de Reims, with smaller parts from the Sézannais and the Vallée de la Vesle. Between 20 and 30% reserve wines from several years go in. Fermentation is in temperature-controlled steel, malolactic is completed, and the wine rests two to three years in the chalk cellars before release, with 7 g/L dosage and 12.5% ABV. The house suggests drinking magnums within about three years of purchase, a little longer than standard bottles.
Tasting Profile
- Nose: Lemon and juicy pear first, then white blossom and a spicy thread of ginger.
- Palate: Fresh and rounded, ripe citrus and a little pineapple, with a fine persistent bead.
- Finish: Clean, gently saline and of good length.
Serving & Food
Serve at about 8°C, the house's recommendation for its non-vintage wines, in white-wine glasses. Sea bass carpaccio with lime, freshly shucked oysters or steamed scallops with garlic all work. A magnum is right for eight to ten people as an aperitif.
How to Enjoy
Parties and long lunches that need a larger bottle of clean, Chardonnay-led Champagne.
Product Details
Category: Champagne
Producer: Ruinart
Country: France
Style: Blanc de Blancs (100% Chardonnay), Brut, non-vintage
Reserve Wines: 20 to 30%
Dosage: 7 g/L
ABV: 12.5%
Format: 1.5L magnum
About the Maison
Ruinart was founded in Reims in 1729 by Nicolas Ruinart, acting on an idea of his uncle Dom Thierry Ruinart, and it is widely cited as the first established Champagne house. It passed to Moët & Chandon in 1963 and today sits within LVMH. Chardonnay runs through every Ruinart cuvée. After the death of long-serving cellar master Frédéric Panaïotis in 2025, Caroline Fiot, who trained under him from 2016, took over the cellar at the start of 2026.