The colour is a delicate pomegranate pink with veryslightly orange reflections. The sparkling, light
effervescence has a persistent foam.
The nose is subtle and fresh, first offering an original palette of tropical fruits (guava and lychee)
and small berries (raspberries, cherries and wild strawberries) in the first instance. These are
followed by rose and pomegranate notes which complete the complex, intense aromatic profile,
dominated by somewhat undeveloped primary aromas.
On the palate the attack is distinct and full, cradled by a gentle effervescence. The aromas of
freshly picked berries are fully expressed. The balance brings together a delightful freshness and
voluptuous body, expressed by an elegant bracing touch of mint and pink grapefruit.
Wine Spectator 92 points - A firm rosé, more about its elegant texture and streak of minerality than the flavors of wild strawberry, white cherry, grilled plum and graphite. Hints of spice and fleur de sel accent the finish. Drink now through 2020. –AN (Dec 31 2011)
A fine, elegant champagne with the distinctive Ruinart taste due to a high concentration of Chardonnay grapes. A beautiful color of pinkish gold. A smooth, balanced, fruity wine with plenty of body. An ideal evening aperitif. At table the finesse of this champagne will go wonderfully with the freshness of a delicious gaspacho.
Blend constructed on a base of Chardonnay and Pinot Noir, mostly classified as Premiers Crus with
20 to 25% coming from wines reserved from the 2 previous years.
45% of the Chardonnay is from the Cote des Blancs and Montagne de Reims vineyards
55% of the Pinot Noir is from the Montagne de Reims and the Vallee de la Marne vineyards, 18 to
19% of which has been made into red wine
| Food pairing |
| Ruinart Rosé is a truly festive champagne, which is a delight to drink throughout a meal from
aperitif to dessert.
It will be enhanced by thin slices of fine Italian prosciutto (San Daniele, Parma, etc.). A starter of
mi-cuit salmon, or salmon prepared as a Japanese "tataki”, will reveal its many facets.
For a main course, it will be an admirable accompaniment for a leg of milk-fed lamb or a low
temperature cooked veal fillet.
At the end of the meal it will find its full expression with a berry soup enhanced with an excellent
Modena balsamic vinegar. |
| Producer |
| Ruinart is the oldest producer of champagne, officially founded in 1729 by Nicolas Ruinart, who was the nephew of the monk Dom Thierry Ruinart. |
