Champagne is mourning the unexpected passing of Frédéric Panaïotis, the esteemed chef de cave of Ruinart, who tragically died at the age of 60 during a freediving training exercise in Belgium. The diving club Reims Palmes Apnée announced his death on Sunday, highlighting the loss felt across the Champagne community.
Panaïotis’ career began after twelve years at Veuve Clicquot, eventually joining Ruinart as chef de cave in 2007. He made significant contributions to the winemaking process, including pioneering cork tirage, which changed the way cuvées are bottled for secondary fermentation. His work led to the highly regarded release of Dom Ruinart Blanc de Blancs under cork in 2010, widely viewed as one of the finest Champagne releases in recent years.
Beyond cellaring techniques, Panaïotis was dedicated to researching the vineyard’s conditions, understanding the impact of climate and agronomy on the grapes. He emphasized the importance of these studies not just for winemaking but for the sustainability of Champagne and the environment. His innovative approach was evident in the creation of the “Blanc Singulier,” which explored the future of Chardonnay – an homage to his family’s roots in Villers-Marmery.
Colleagues described Panaïotis as a brilliant communicator and educator, someone who combined deep knowledge with an inquisitive and open-minded spirit. Many remember him for his mentorship and dedication to sharing insights about the world of Champagne. Friends recollected how he organized tasting events, welcoming winemakers to learn from each other’s experiences, fostering a culture of openness that is rare in the industry.
In summary, Frédéric Panaïotis was not only a key figure at Ruinart but also a beloved friend and mentor, whose contributions to Champagne and the wider wine community will be remembered fondly. His legacy will continue through the elegance and quality of the wines he helped to perfect.