Ruinart Rosé NV

Winery Background and History

Maison Ruinart, founded in 1729 in Reims by Nicolas Ruinart, holds the distinction of being the oldest Champagne house dedicated exclusively to sparkling wine  . Over nearly three centuries, Ruinart has built its reputation on elegance, artistry, and deep connection to the region, aging wines in chalk cellars dating back to 1768  .

Producer and Wine Maker

Ruinart Rosé NV is produced by the house’s vineyard and cellar teams, guided by the Cellar Master and tasting panel. They select premium Pinot Noir and Chardonnay from Premier and Grand Cru sites, integrating reserve wines and still Pinot Noir juice. Blending and tasting are done in-house to ensure consistency and finesse in each edition  .

Vineyards and Micro Climate

The blend comprises 55% Pinot Noir from Montagne de Reims and Vallée de la Marne (including ~18% red wine), and 45% Chardonnay from Côte des Blancs and Montagne de Reims, plus 20–25% reserve wines aged 2 years. The vineyards benefit from chalky soils and a cool maritime climate with strong diurnal shifts  .

Vinification & Aging Methods

Primary wine is fermented in stainless steel, while a portion of Pinot Noir is macerated to red wine. Reserve wines are aged up to two years. After blending up to ~70 individual wines, the cuvée rests 3 years on lees before disgorgement, with a dosage around 8–9 g/L  .

Tasting notes

Salmon-pink color with satiny mousse. Aromas include macerated raspberry, dried apricot, ginger, graphite, roasted almond, strawberry, pomegranate, and citrus zest. Palate is creamy with lively acidity, revealing fresh red berries, blood orange granita, and a stony minerality on the finish  .

Food & Wine Pairing

Versatile pairing with anchovies, shellfish, sashimi, grilled fish, salmon tataki, prosciutto, foie gras, duck breast, mild vegetables, and creamy poultry dishes. Great for multi-course meals from appetizer to main ().

Service Methods and Temperatures

Serve chilled at 8–10 °C in tulip- or white-wine-shaped glasses to highlight aromatics and preserve mousse integrity. No decanting needed; gentle swirling enhances complexity ().

Storage and Aging Potential

Cellar under stable 9–12 °C, high humidity, no light. Drink now until ~2027, with potential to age 5–8 years, gaining tertiary notes while preserving freshness  .

Grape Varietals & percentage used

55% Pinot Noir (including macerated red wine), 45% Chardonnay, plus 20–25% reserve wines  .

ABV (Alcohol by Volume)

12.5% ABV  .

Scores

• Wine Spectator: 94

• Wine Enthusiast: 92

• James Suckling: 92

• Robert Parker (Wine Advocate): 91