Blanc Singulier, the Ruinart cuvée that bears witness to climate change

For the first time in two decades, Maison Ruinart reveals a brand-new cuvée: Blanc Singulier, which embodies the singularity of Chardonnay and bears witness to climate change. Faced with a constantly changing natural environment, Ruinart refines its know-how and imagines a new interpretation of Chardonnay.


Over the last decade, Ruinart has observed the emergence of new aromatic profiles, due to changing climatic conditions. Frédéric Panaïotis, Ruinart’s Cellar Master, and his team have adapted by adjusting their techniques to create a new 100% Chardonnay cuvée, a first in twenty years: Blanc Singulier.


“The Ruinart Blanc Singulier cuvée was conceived as a witness to the climatic variations we observe in the vines every year,” comments Frédéric Panaïotis.



Like the famous Blanc de Blancs, Blanc Singulier is made exclusively from Chardonnay grapes. The aromatic profile of each vintage is influenced by the particular climatic conditions of the year in question. For example, the wines of 2018, marked by an early harvest in August and exceptional heat, offer notes of juicy white fruit, candied citrus, honeyed flowers and smoky spices. These wines have given their name to this first edition of the cuvée, called “Blanc Singulier, 2018 edition.”


Seasonal collection


The 2018 edition is a blend of these base wines (80%) and reserve wines (20%) from a perpetual reserve initiated in 2017. This reserve brings together different Blanc Singulier blends that will contribute to future editions of the cuvée. The reserve wines are split between ageing in foudre and in stainless steel vats.


In addition, Ruinart decided to extend the ageing of Blanc Singulier in the cellar for 3 years and to adjust the dosage by adding a liqueur. As a result, the 2018 edition is a non-dosed champagne, also known as Brut Nature, to highlight the singularity of this cuvée. Ruinart Blanc Singulier is now presented as a collection, with new editions planned for years marked by unusual weather conditions.



The House shares its invaluable expertise and commitment to sustainable viticulture with a community of chefs committed to responsible gastronomy, including Cybèle Idelot (Ruche – Domaine de Bruyères), Claire Vallée (ONA), Grégory Garimbay (Auberge Nicolas Flamel), Arnaud Donckele (Cheval Blanc Paris, La Vague d’Or, Cheval Blanc Saint-Tropez), Julien Diaz (Saisons), Marie-Victorine Manoa (Aux Lyonnais), Gil Nogueira and Sayaka Sawaguchi (formerly at Le Garde Champêtre), as well as Juliette Busetto, Samuel Victori and Pierre-Jean Arpurt (Les Agitateurs).


Artistic promotion


To promote this new cuvée, Maison Ruinart called on Yann Arthus-Bertrand, a renowned photographer, filmmaker and environmental activist. In a documentary entitled “Savoir (Re)faire”, the director closely follows the process of creating the Blanc Singulier cuvée and invites viewers to reflect on current ecological issues.


“This project is above all the story of an encounter between Yann Arthus-Bertrand and Champagne,” explains Frédéric Dufour, President of Maison Ruinart. “We were happy to open our doors to him and let him discover everything. He didn’t hesitate to question our relationship with Life. It was a very enriching experience for all our teams, and we’re happy to share it with the general public.”



The film, which lasts around thirty minutes, offers a captivating glimpse into the world of champagne through a series of encounters with experts and key players in the industry, including oenologists, winemakers, the chef de caves and cellarmen. The documentary also pays tribute to the history of champagne, highlighting the specificities of its terroir and the precision of its ancestral know-how.


“With my film, I wanted to draw attention to the problems of climate change and its impact on agriculture in France,” explained Yann Arthus-Bertrand. “Harvesting at the end of August instead of October is a flagrant example. The artisans of the land and of champagne are direct witnesses to these changes.”



Through a tour of the House site and its chalk pits, Ruinart offers its passionate customers the chance to discover more about the history of Chardonnay in Champagne. The experience ends with a tasting of Ruinart Blanc Singulier.




Featured photo : ©Ruinart

Grâce à une veille accrue et à une excellente connaissance de ces secteurs, la rédaction de Luxus Magazin décrypte pour ses lecteurs les principaux enjeux économiques et technologiques de la mode, l’horlogerie, la joaillerie, la gastronomie, les parfums et cosmétiques, l’hôtellerie, et l’immobilier de prestige.


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