Ruinart Rose Brut Champagne

Ruinart Brut Rosé Champagne, France

Grapes: A harmonious champagne that balances the aromatic freshness of Côte des Blancs and Montagne de Reims chardonnay (45%) with the fruitiness of Montagne de Reims and Vallée de la Marne pinot noir (43% vinified as white and 12% vinified as red). hand harvested, dosage 7g/L, full malolactic fermentation

Producer Tasting Note:

Appearance: Coral and rosewood hues. Very fine, profuse and sustained long-lasting bubbles.

Nose: First impressions reveal intense aromas of tropical fruit such as pomegranate, lychee and guava, complemented by floral essences of rose and freshly picked red berries. Secondary aromas include hints of warm spices such as tonka bean and nutmeg. 

Taste: This cuvée’s fresh character is combined with a refined structure and delicate roundness. The elegant finish provides notes of peppermint and pink grapefruit. 

Presented in an elegant 18th century style bottle. A blend of 40–50 crus including 20–30% reserve wines kept from a range of vintages 

Critics' Tasting Notes:

"A gorgeous rosé in a rich, vinous style, this shows a satiny mousse and well-honed acidity, which buoy a detailed range of macerated raspberry fruit, dried apricot, grated ginger, graphite and chopped roasted almond flavors. Pinot Noir and Chardonnay"

94/100 points, Alison Napjus, WINE SPECTATOR, November 2022

"Based on the 2021 vintage and including 30% reserve wines, the most recent release of Ruinart’s NV Brut Rosé was disgorged in March 2024 with a dosage of eight grams per liter. It reveals aromas of pomegranate, dark cherry, redcurrant and blood orange, mingling with cranberry, brioche and a touch of rooibos. On the palate, it is medium-bodied and elegantly muscular, vinous and layered, with lively acidity and a perfumed, saline-tinged finish. Harmoniously balanced, it is among the most compelling in its category." Drink 2025-2035

91/100 points, Kristaps Karklins, WINE ADVOCATE, September 2025

Food Match: To be served as an aperitif. Ruinart's resident Chef, Valérie Radou, recommends pairing this champagne with oily fish and shellfish. It is also suitable for pairing with charcuterie and more powerful meats like duck.