Frédéric Panaïotis, Chef de Cave at Ruinart Champagne, died on June 15. Panaïotis, who was 60, lost his life in a free-diving accident in Belgium. He was known for his high standards and commitment to excellence, notably in sustainable practices and the return to cork aging for Dom Ruinart. He had been Cellar Master at Ruinart since 2007. Born and raised in the Champagne region, he grew up harvesting grapes with his grandparents, which solidified his passion for winemaking. He studied agronomy and enology, first in Paris, obtaining his enology diploma from École Nationale Supérieure Agronomique de Montpellier in 1988. After completing his education, Panaïotis gained experience working in France and California. In 1991, he joined the Comité Interprofessionnel du Vin de Champagne, where he contributed to research and development for the region’s wines. He worked with Veuve Clicquot before moving to Maison Ruinart in 2007 and led the house’s winemaking and blending efforts for nearly two decades. He was known for his thoughtful approach and willingness to share his knowledge with colleagues and within the wine trade.