Benjamin Hickey

9.3

Baby ruinart. Super brioche and lemon — 5 months ago

Marta Jackowska

9.6

An upgrade from our trusted Ruinart Blanc de Blanc (no offense but sometimes you need to change things up).
Softer, more rounded (oak barrels) and sophisticated. Perfect with our caviar and blinis.
Delicious with our — 9 months ago

with Neville

Andrew Cullimore

9.3

Medium straw yellow , continuous fine bubbles . Quite toasty notes , with brioche , lemon confit and crushed rocks . On the palate quite a lot of brioche , lemon confit and mineral hints . Quite good length and intensity , good fresh chalky acidity . Still pretty young and probably holding back quite a bit today . Better in a 5 years or so and will last well a further 10 or so . — a year ago

Cathy Corison

Owner/Winemaker Corison Winery

9.0

Quiet aromas. Quite sweet. Comes on in the glass. — 4 years ago

Paul Krzych

9.4

My second favorite after Ruinart. Lovely fine bubbles exuding citrus, orange marmalade, and just baked brioche. Delicious for brunch and Sunday football. — 6 years ago

Bob McDonald

9.4

Another Valentines Day treat after the Ruinart. Dark dark Ruby in colour. Trademark Wendouree menthol/eucalyptus also some mint, gravel, blackberry and a tarry creosote element. On the medium to full bodied palate there are concentrated berry tarry and. Mineral flavours. Wonderful texture and tannin regime. Barb found the wine a little porty and I must admit not everyone goes gaga over Wendouree. From vines planted in 1893 and 1919. — 6 years ago

Ellen Clifford

9.6

Sometimes you visit friends at restaurants and sometime STUPID people leave behind some Krug (morons) and you friend gives you a sip of their discarded magic. So...everything. I forever love Krug. Dunno if I love it or Dom Ruinart better I guess it depends on the style I desire. — 7 years ago

Vinny Brooklyn

9.2

New Year’s Day 2025. — 6 months ago

Alan Hyde

9.0

Pretty light. Simple, good. Gorgeous pink color. — 6 months ago

Christian Fischer

9.5

Great champagne. Very balanced and just how I like my rose champagnes. — a year ago

Kevin Dale

9.3

One of the best. — 2 years ago

Vanessa

9.1

... and then there was dinner. Grilled balsamic / soy marinated skirt steak, roasted and herbed baby bell peppers, and grilled ciabatta, paired with Zuccardi’s, Concreto, Malbec from Valle de Uco, Mendoza, Argentina. Delish!!!! Vintage 2017. ABV 14%.
.
.
To start, as noted, the Ruinart! Paired with ribboned cantaloupe, sugar snap pea, ricotta, and tarragon salad. 💕 — 6 years ago

with Deked1

Alexa Santry

9.3

Great champagne. Had with Ruinart all Chardonnay. Defs more flavor- Pinot blend — 6 years ago

Somm David T

Independent Sommelier/Wine Educator

9.4

Great bottle presentation from Bollinger.

This is super delicate on the palate. Fruits are beautiful the run in the middle of Billecart Salmon N/V Rosé & Ruinart N/V. Strawberries with cream, cherries, lean ripe watermelon & black cherries. The volcanic minerality is among some of the best I had. The chalkiness is similar to the BSR but, finer & less of a sharp edge. The acidity is incredible. The delicate, rich, polished, well balanced finish impressive and lingers for minutes.

Photos of Christmas Eve with friends.

Merry Christmas everyone. Such a great time of year and night. 🎄🎅🤶🎁⛄️❄️ Cheers! 🍾🥂🍷 — 7 years ago

KP

9.2

Cheers to 2026! — 6 months ago

romo

9.4

Stands above several sparklings with a cool authority and depth of flavors. Wow. — 9 months ago

Christian Fischer

9.0

Good, but not my favorite. Very different from the Ruinart we had before. Much darker in color and significantly more tannins. — a year ago

Jeremy Shanker

Sommelier at RN74

9.2

LOVE the new Vintage Brut Nature Cuvee. — 3 years ago

Somm David T

Independent Sommelier/Wine Educator

9.3

Allen Brothers Lava Cakes/Soufflé & 1977 Port. Pinch me!

Whenever I have wine this old, I always ask the people I share it with, what were you doing in 1977?

The beautiful thing about really old Port is how it softens all the edges & the elevated ABV. Smooth as silk.

This was a 375ml and farther along than a 750ml. The color was more Tawny than Port at this point. Wine on the leaner side. The fruits were; Thompson raisins, dates, figs, prunes, and some dried blackberries. Caramel, molasses, melted brown sugar, Cognac & Brandy presence, subtle wood shaving, nuts, butterscotch, graham cracker, dark withering flowers with beautiful acidity. The long finish was; rich, polished, well balanced, smooth and persistent for minerals.

If we had gone out for this dinner, it would have been $2500 plus tip & it wouldn’t have been this good which, is why we choose to cook rather than go out.

Cheese Course $25 pp
Salad $18 pp
Allen Brothers 6oz Ribcap $85 pp
Carrots $9 pp
Crispy Potato Wedges $12 pp
Soufflé $20 pp
Launois "Veuve Clemence" Brut Blanc de Blancs N/V Champagne $150
Glass of 2017 Pierre Boisson Bourgogne Blanc $25 pp
2018 Enderle & Moll Pinot Rose $75
1967 Bertani Valpolicella Amarone $625
2003 Chateau Lascombes $325
1977 Dow Port 375ml $275
Glass of Ruinart N/V Rose $35 pp
$2591 plus tax and gratuity
7 Hour Dinner

Nor would the music & ambiance been as good.

Interesting exercise penciling it all out.

Photos of; the boats used to transport Port from Douro to Oporto called a “Barcas”, grape stomping in a Lagare and our Allen Brothers Lava Cake/Soufflé. — 6 years ago

with Sofia, Christina and 1 other

Greg Koslosky

9.7

1973 vintage is the anniversary bottle the best of the lot I tasted . Stunning and still vibrant and could last another 10 years . Amazing brightness and acidity wow ! — 7 years ago