Sorry, we are out of stock of this! Try the Henriot Rosé instead. It's excellent.
Made in the traditional way with red wine blended known as 'assemblage' this is definitely in the lighter and more fragrant spectrum of Rosé champagne.
In an interview with Chef de Caves Frederic Panaïotis, he describes his approach to making the wine, "we want the Rosé to be intense in colour, intense in flavour but as approachable, as gentle on the palate as our white wines." He goes on to describe the flavours of the wine sitting in the tropical spectrum rather than the traditional berry spectrum with guava and lychee with the addition of pink grapefruit.
They add a very light pinot noir red wine into the blend which is sourced from premier cru areas Rilly, Chigny, Ludes as well as Cumieres. "We don't want tannins, we want the colour of the pinot noir plus we use a lot of chardonnay for freshness." The blend is 55% pinot noir, 20% of which is the light, beaujolais-style red wine with 45% chardonnay.
Interesting fact: Ruinart were the first house credited to making Rosé back in March, 1764. At the archives of Ruinart they discovered a shipment bound to Germany contained 60 bottles of 'Oeil de Perdrix' or Partridge Eye which was made specifically as a Rosé.