Remembering Frédéric Panaïotis: The Dynamic Winemaker of Ruinart Champagne Passes Away at 60

Frédéric Panaïotis, the esteemed chef de cave of Ruinart Champagne, passed away on June 15 at the age of 60 due to a freediving accident. Panaïotis was recognized for his dynamic leadership at Ruinart, where he spent nearly 20 years revolutionizing the winery’s approach to Champagne production.

Born in the Champagne region, Frédéric grew up assisting his grandparents in their vineyards, a formative experience that sparked his passion for winemaking. His pivotal moment came when his uncle introduced him to Richebourg 1976, leading him to pursue further education in agronomy and enology at the École Nationale Supérieure Agronomique de Montpellier, eventually obtaining his enology diploma in 1988.

Panaïotis began his professional journey with three harvests at Scharffenberger winery in California, before returning to Champagne to work with the Comité Interprofessionnel du Vin de Champagne (CIVC). His tenure at Veuve Clicquot followed, where he honed his winemaking skills and cultivated an ability to effectively communicate with media and clients—key experiences that later propelled him to the helm of Ruinart.

Joining Ruinart in 2007, Panaïotis applied his innovative drive to the winery’s non-vintage and vintage offerings. A hallmark of his career was his experimental approach, notably when he aged the 2010 Dom Ruinart cuvée under cork instead of the conventional crown caps. This revelation came during a 2022 interview, wherein he expressed his surprise and curiosity after tasting previously set aside bottles, leading him to further investigate the long-term effects of cork aging on the wine’s preservation.

Panaïotis was also committed to sustainability, working with an archivist to discover the oldest known documentation of the sale of rosé Champagne, dated back to 1775. He championed eco-friendly practices, such as the introduction of the recyclable paper case, known as Second Skin, which reduces the carbon footprint of packaging. Under his leadership, Ruinart also released its first new cuvée in two decades, the Blanc Singulier, embracing the variations presented by different vintages.

Frédéric Dufour, president at Ruinart, remarked on Panaïotis’ exceptional qualities—his blend of rationality and sensitivity, passion, curiosity, and commitment to the values of the winery. His contributions have left a lasting impression on Ruinart and will resonate for years to come.

About the Author: Chris Lehoux

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