Ruinart Rosé
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TASTING NOTES:
Intensely fruity
A pomegranate pink, the champagne reveals light orange reflections and a stream of fine, delicate bubbles.
Subtle, fruity aromas carry the scent of cherries and freshly gathered red berries.
Beautifully fresh on the palate, this rosé gives way to a supple, rounded, silky texture with flavours of intense red fruits, gentle spices and a touch of mint.
Cellar Master, Ruinart
HOW TO ENJOY:
Ruinart Rosé
- Service temperature - 8-10°C
- Alcohol by volume - 12.5 % Vol.
- Storage advice - Store horizontally in a cool (10-15°C), dark place, and away from vibrations
- Health warning - Contains sulphites
- Closure - Cork
- Dosage - Brut
BLEND AND ORIGIN:
Ruinart Rosé
Ruinart Rosé owes its elegance to the marriage of the maison's signature grape chardonnay (45% from Côte des Blancs and Montagne de Reims) and pinot noir (55% from the Montagne de Reims and the Vallée de la Marne), mostly sourced from Premiers Cru vineyards.
The blend includes 20-25% of reserve wines and 18-19% of lightly extracted red wine, resulting in a sublimely fruity blend of an intense golden pink.
Expert reviews
Light orange. Sharply focused red berry and tangerine scents are complicated by suggestions of allspice and cinnamon, with a hint of smokiness in the background. Sappy and minerally on the palate, offering fresh strawberry and blood orange flavors lifted by juicy acidity. Packs a serious punch but carries no excess weight and finishes stony and very long, with echoing red berry character.
Josh Raynolds, Vinous
92/100
Expert reviews
A pretty rosé, harmonious and lithe, with flavors of dried strawberry and smoke carrying on a fine bead and intermingling with the accents of toasted almond, ground anise, pastry and dried apricot. Fresh and focused, presenting a lasting finish of smoke, ripe fruit and rich pastry. Drink now through 2021.
Wine Spectator
92/100
FOOD PAIRING:
COMPLEMENT THE NUANCES OF JAPANESE CUISINE
Salmon sashimi or tuna tartare work well with the extra weight and complexity of this rosé.
The freshness of this champagne is delicious with a succulent leg of roast lamb – marinate in miso to keep to the Japanese theme. Roast duck leg with a redcurrant reduction also pairs well.
FOOD PAIRING:
COMPLEMENT THE NUANCES OF JAPANESE CUISINE
Salmon sashimi or tuna tartare work well with the extra weight and complexity of this rosé.
The freshness of this champagne is delicious with a succulent leg of roast lamb – marinate in miso to keep to the Japanese theme. Roast duck leg with a redcurrant reduction also pairs well.