In November 9th & 10th, we celebrated the launch of Dom Ruinart 2010 at Zest by Konishi with trade partners, VIPs and media partners. 
 
The 2010 vintage is a winemaking turning point: this cuvée brings back cork during the ageing process, together with 10 years of maturation and the manual disgorgement of each bottle. With 100% Chardonnay from exceptional terroirs, mostly Grand Cru, Dom Ruinart 2010 is vibrant & concentrated with great aromatic intensity and a fresh finish enhanced by an elegant bitterness. To celebrate the launch of Dom Ruinart 2010, we are also unveiling a new Second Skin Eco-Packaging Design, the “Chalk Wrap”. 
 
The Dom Ruinart 2010 with its Chalk Wrap Eco-packaging is now available in Hong Kong at most of the off-trade channels.  
 
#Ruinart #RuinartArtdeVivre  
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At Maison Ruinart, we are proud to announce that our prestige cuvée Dom Ruinart Blanc de Blancs 2010 has been awarded “Supreme World Champion”, "Best Champagne" and "Best French Sparkling Wine" at the 2022 Champagne & Sparkling Wine World Championships!

This award pays tribute to the visionary spirit of the people who contribute, over time, to the excellence of our wines, from the vineyard to the cellars.

The 2010 vintage, entirely composed of Chardonnay Grands Crus, is the most accomplished expression of a great Blanc de Blancs. Born from nature, elevated over time, Dom Ruinart 2010 is the result of major oenological changes: the cork draw, bringing even more complexity to the wine, and the return of manual disgorgement.

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Every year, Ruinart commissions an artist and gives them carte blanche to create artworks that are inspired by the maison. In 2022, Danish artist Jeppe Hein has been given carte blanche to create a series of interactive artwork. 

As part of this artist collaboration, Jeppe Hein has also created a unique dining experience under Ruinart's Food for Art program. Partnering with Asaya Kitchen at the Rosewood Hotel, Ruinart will launch the Jeppe Hein Food for Art champagne pairing dinner. Guests will be treated to an immersive dinner experience curated by Jeppe Hein. Book now to enjoy this unique dinner pairing champagne and art. 

As a global sponsor of Art Basel, Ruinart will have a bar in the Collector's Lounge of Art Basel Hong Kong. 

Art Basel runs from May 25-29, 2022. Ruinart x Jeppe Hein dinner at Asaya Kitchen will run from May 25 to June 25, 2022.

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Ruinart侍酒師大賽源自於美國，在2010年舉辦了第一屆後，現時比賽已成功拓展至於13個國家舉辦。Ruinart侍酒師大賽的目的是把志同道合的業界精英連繫起來，一同鑽研對葡萄酒及其過程的知識。是次於香港的比賽，吸引了21名來自城中享負盛名餐廳或酒店的侍酒師參加，當中包括香港瑰麗酒店、米芝蓮二星法國餐廳Ecriture、位於中環蘇豪區的Think Wine酒吧，香港深灣遊艇會、米芝蓮一星嘅法國餐廳Epure、香港喜來登酒店等等。

參賽的侍酒師於當日為期半日的活動上盲測品嚐四款氣泡酒，目的是讓他們懂得清晰準確地形容各款氣泡酒，並建議適合搭配的佳餚美食及各款氣酒的最佳享用温度。盲測環節完結後，品牌位於巴黎的釀造研究團隊透過視像方式，實時為參加者舉辦了一場大師班。今年的主題是葡萄成熟的過程，團隊與參賽的侍酒師們分享釀酒葡萄的結構、葡萄裡的糖、酸、芳香族酚類化合物等於不同時間的變化，如何控制葡萄成熟過程以及斷定每款葡萄品種的最佳收成時間。當天早上的活動以一場由Ruinart搭配佳餚的午宴完滿結束。

是次比賽的評審團包括Ruinart首席釀酒師Frédéric Panaïotis、Ruinart侍酒師大賽優勝者及前太古集團首席侍酒師Yvonne Cheung及亞洲侍酒及教育中心創辦人兼行政總裁Stephen Mack。

盲測選用的氣泡酒包括，2014 年 Laherte Freres Les Empreintes Extra-Brut Champagne、2008年House of Arras Grand Vintage、2010 年Champagne Agrapart & Fils Avizoise Blanc de blancs extra brut 及 Champagne Billecart-Salmon, Brut ‘sous-bois 。

評審團於比賽後審閱參賽者的匿名盲品筆記，從而選出2021年Ruinart侍酒師大賽香港分站的優勝者為米芝蓮一星高級泰國菜Aaharn 的首席侍酒師Kiki Sontiyart。

『對於成為了今屆Ruinart侍酒師大賽香港分站優勝者，我感到十分驚訝。我對葡萄酒搭配的興趣早於修讀廚藝學院時已經開始萌芽，一直希望能創造出一份不局限於法國菜，而是能給食客嶄新味覺體驗的搭配佳餚。我特别喜歡以家鄉泰國菜為構思搭配的藍圖，因為泰國菜始终是我最喜愛的菜式，要完美地以佳酿去襯托它，需要用上更多的時間，作更大膽的嘗試，而我最喜歡的，就是挑戰自己。』
———— Kiki Sontiyart。

Ruinart侍酒師大賽香港賽自2014年開始每年於香港舉行，至今已吸引逾140名參賽侍酒師，並成功誕生了幾個名優勝者，分别為 2019年優勝者Mirco Taraducci及2018年優勝者Leo Au。

每個國家的Ruinart侍酒師大賽優勝者將獲邀到法國香檳區參與一個四日三夜的導賞團，細味各款珍藏佳釀。優勝者亦會獲得一瓶特别版Cuvée和Ruinart侍酒師大賽獎盃一座。

『Ruinart侍酒師大賽不只是個比賽，而是一個讓侍酒師們交流與分享經歷的空間。』
———— Ruinart首席釀酒師 Frédéric Panaïotis

For its 2018 art commission, Ruinart chose Chinese artist Liu Bolin, who reveals the exceptional heritage of the world’s first champagne house in a series of photograph-performances that feature members of Ruinart teams.

 

Recognized worldwide for a unique art form with powerful impact, Liu Bolin employs the art of camouflage to reveal the invisible. Ruinart’s collaboration with Liu Bolin led to a stunning series of photograph-performances depicting encounters with the Maison’s employees during different stages in champagne production. By making the human form disappear, the artist spotlights Ruinart’s distinctive techniques and savoir-faire. He reveals the expertise of women and men who work anonymously, while highlighting Ruinart’s close relationship with nature.