NV Ruinart Brut Blanc de Blancs
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Tasting notes
Based on the 2022 vintage and incorporating 30% reserve wines—predominantly from 2021, with smaller contributions from 2020 and 2019—Ruinart’s newest NV Blanc de Blancs was disgorged in February 2025 with a dosage of six grams per liter. It unfurls from the glass with aromas of ripe pear, yellow apple, lemon oil and peach, mingling with early blooming white flowers. On the palate, it is medium- to full-bodied, elegantly muscular and enveloping, with a fleshy core of fruit and ripe yet vibrant acidity. It stands in contrast to the 2021 base (disgorged in January 2024), which, shaped by its vintage, is more incisive, racy and fresh compared to the broader-shouldered, more textural 2022 base.
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Average Score
Jancis Robinson MW
Jancis Robinson MW
More reviews and scores
The NV Champagne Blanc De Blancs Brut comes mostly from the 2021 base vintage, where 40% reserve wine was used (about 10% more than in more productive years due to the loss of mildew pressure in the vintage). All stainless steel-fermented with full malo, it pours a bright silver/straw color, and the nose is quite appealing, with aromas of bread dough, attractive white flowers, citrus zest, and fresh lime. Easygoing and approachable, it has a chalky texture feel with a kiss of sweet fruit and is quite elegant. It’s perfect for drinking now or over the next 5-6 years. 7 grams per dosage liter.
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)
Very intense nose with sour green fruit and a strong salty note. This is very stylised and uncompromising, with loads of hard cheese and yeasty character. Not for mainstream palates, perhaps, but should satisfy most ardent fizzophiles. (RH)