Ruinart


Ruinart Brut Rosé|Rosé|NV

Descriptors & Texture

Descriptors & Texture


Fresh

Citrus Fruit

Citrus Fruit


Pink Grapefruit

Tropical Fruit

Tropical Fruit


Guava Lychee

Reims

Reims

What to expect


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.

Sorry - this product is currently out of stock. Why not try Veuve Clicquot Brut Rosé instead?

$119.00

Club Price $113.05 (?)

Descriptors & Texture

Descriptors & Texture


Fresh

Citrus Fruit

Citrus Fruit


Pink Grapefruit

Tropical Fruit

Tropical Fruit


Guava Lychee

What to expect


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.

Sorry - this product is currently out of stock. Why not try Veuve Clicquot Brut Rosé instead?

About the House

About the House


Food Pairing suggestion

"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 2018-2019

Food Pairing suggestion


Rosé is very versatile with food and the sheer quality of this wine allows a range from; Tuna Tartare, duck rillettes, Peking Duck with pancakes. Salmon Sashimi, Salmon Sous Vide (slow-cooked) is also a fine pairing and also soft cheese such as Brillat-Savarin and Chaource.