Frédéric Panaïotis, cellar master of Maison Ruinart, the oldest Champagne house founded in 1729, has introduced a new cuvée, Blanc Singulier. The label describes it as “A Singular Expression of Chardonnay, Revealed by a Changing Climate.”
Ruinart is renowned for its Chardonnay, and Blanc Singulier continues this tradition with a 100% Chardonnay composition. The Edition 19 comprises 80% fruit from the 2019 vintage and 20% reserve wine, with a portion aged in oak casks and zero dosage.
Edition 19
Edition 19 is the third release in this series, following Editions 17 and 18. Despite an early harvest in August, 2017 was not as challenging as recent years, making it an experimental prototype. Panaïotis chose zero dosage for this cuvée, he states “We decided to go for it, and this was our experimental cuvée, a prototype.” He recalls that he decided to go for Zero dosage, although in his words, “it probably needed one or two grams.”
The 2018 vintage set heat records in Champagne, with summer temperatures averaging two degrees above normal, necessitating greater selectivity in vineyard choice. Nonetheless, Panaïotis achieved a balanced wine without dosage.
Edition 19 underwent full malolactic fermentation, with 77% fruit from the 2019 vintage, some oak aging, 36 months on lees, and zero dosage. Panaïotis and other Champagne winemakers regard 2019 as an exceptional vintage. Panaïotis remarks, “I think everybody in Champagne agrees that 2019 is the greatest vintage we’ve had in a number of years. You talk to growers, to other houses, all winemakers are in love with 2019; it’s like a dream vintage.”
Sustainability
Ruinart’s new cuvée highlights adaptability to climate change and a commitment to sustainability. Panaïotis defines sustainability as a balance between environmental, social, and economic factors. Ruinart ceased airfreight shipping around 2013-2014 and prioritizes carbon footprint reduction, with a focus on packaging and transportation. In the vineyards, biodiversity protection is paramount in the face of climate change.
To sum up
Panaïotis reflects on future challenges posed by warmer temperatures, expressing confidence in Ruinart’s ability to craft quality Champagnes even under extreme conditions. He acknowledges uncertainty about potential future extremes but remains hopeful.
Source: The Drinks Business