Ruinart Rosé 'Second Skin' Champagne

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. It is a Rosé with a generous roundness and delicately subtle structure, which achieves surprising harmony.

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.

Interestingly, 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.

To the eye Ruinart Rosé reveals delicate coral and rosewood hues. First impressions reveal intense aromas of tropical fruit such as pomegranate, lychee and guava, complemented by floral essences of damask rose and freshly picked red berries. Secondary aromas include hints of warm spices such as tonka bean and nutmeg. On the palate, this cuvée’s fresh character is combined with a refined structure and delicate roundness. The elegant finish provides notes of peppermint and pink grapefruit.

In 2020, as part of its continuous approach to sustainable design, Maison Ruinart committed to substitute all single boxes with its second skin presentation case, which is nine times lighter than its predecessor. This recyclable case is moulded to the shape of the bottle and reduces its carbon footprint by 60%.

"Fréderic Panaïotis grew up between his grandparents’ chardonnay vines in Champagne, and the variety remains close to his heart, making him very much at home as chef de cave at Ruinart since 2007. The longest-established champagne house of all has an affinity with chardonnay’s freshness, finesse and elegance, and all of its finest cuvées lead with this variety, even its prestige rosé. Without the might of Moët & Chandon, the brand impact of Veuve Clicquot or the cachet of Krug, Ruinart lurks as the low-profile member of the Louis Vuitton–Moët Hennessy family. On Reims’ famed Rue de Crayères, its premises hide behind the grand street presence of Pommery and Veuve Clicquot. This is just as Panaïotis would have it. ‘In France we have a saying, if you live underground, you live happy!’ he says. But on its performance, Ruinart has no need to lie low. Its cuvées are pure and pitch-perfect, singing with the crystalline precision of chardonnay." Tyson Stelzer - The Champagne Guide 2018-2024

Ruinart Rosé is 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).

Harvested by hand, a blend of 30-40 crus including 20-30% reserve wines, alcoholic fermentation in temperature controlled stainless steel vats, full malolcatic fermentation, aged in cellars for 2-3 years, dosage 8g/L.

Resident Chef Valérie Radou and Cellar Master Frédéric Panaïotis recommend pairing this champagne with oily fish and shellfish. It is also suitable for pairing with charcuterie and more powerful meats like duck. Try a delicious duck and grapefruit salad dish.