Wine Spectator 93Points
Bright and citrusy, this finely knit Champagne layers a racy streak of acidity and satiny texture with an expressive range of wild cherry, blood orange granita, red licorice, candied pink grapefruit peel and toast notes. Long, creamy finish. Pinot Noir and Chardonnay.
Decanter 92Points
A blend of 55% Pinot Noir and 45% Chardonnay, and featuring around 25% reserve wines, this is 100% premier cru fruit from the Montagne des Reims and Côte des Blancs. Almost a third of the Pinot Noir was vinified as a still wine. A deep coral colour, this is fresh and youthful, with rounded wild red berry fruit, and hint of rose. With some time in the glass, it develops deeper, complex, more exotic notes, leading to a long and lively finish. Dosage: 8g/L.
James Suckling 92Points
Excellent freshness to this delicately fruity and refreshing rosé Champagne. Notes of pomegranate, grapefruits, pink-berry fruit and a touch of fresh croissant. Lively and very drinkable. 45% pinot noir, 30% chardonnay and 25% meunier, including 14% red wine. Based on the 2021 vintage, with around 37% reserve wines.
Robert Parker's Wine Advocate 91Points
The latest rendition of Ruinart’s NV Brut Rosé evokes aromas of blood orange, red berries, flowers and pastry. Medium to full-bodied, round and supple, it’s elegant with a fleshy core of fruit, bright acids and a long, delicate finish.
Winemaker Notes
On the palate the attack is distinctive and full, cradled by a gentle effervescence. The balance brings together delightful freshness and a voluptuous body. An elegant burst of peppermint and pink grapefruit rounds out this cheeky palette of aromas.
The nose offers intense notes of exotic fruits (pomegranate, lychee and guava) that develop alongside soft floral essences (rose) and notes of freshly picked red fruits (cherry, raspberry and wild strawberry). These aromas splendidly showcase the wine’s subtle, spicy notes (tonka bean and nutmeg).
Food Pairing
Ruinart Rosé is a delight to drink throughout a meal from aperitif to dessert.
It makes an excellent complement to fine Italian prosciutto (thinly sliced San Daniele or Parma). A starter of salmon, served mi-cuit or as Japanese style tataki, will bring out the many facets of this champagne.
It also pairs well with an exotic main course. An Andalusian gazpacho will awaken its freshness and vivacity; fillet of duck breast cooked rare and served with cranberries will accentuate its harmonious complexity.
