Ruinart Rosé is a Chardonnay-led rosé Champagne that blends still Pinot Noir for colour and structure, giving the wine its hallmark combination of luminous fruit and cool, chalky cut. It’s crafted in stainless steel for clarity, matured patiently on lees, and finished with a modern, restrained Brut dosage, so the palate reads dry, crisp and precise rather than sweet or heavy.
The nose is all small red berries and citrus zest—wild strawberry, raspberry and blood orange—layered with rosehip, pink grapefruit and a whisper of spice. On the palate, the Chardonnay drives lift and line, while Pinot Noir adds fine tannic grip and a touch of savoury depth. The mousse is delicate and persistent, the finish saline and refreshing, with a gentle hint of bitter orange that keeps you coming back.
Serve at 10–12 °C, ideally in white-wine glasses to open the aromatics. It’s a natural match for tuna or salmon (crudo, tataki, or lightly seared), charcuterie and terrines, roast duck with cherries, or summer dishes built around tomato, pomegranate, and herbs. Fresh goat’s cheese or a wedge of aged Comté also flatters the wine’s creamy brioche notes from lees ageing.
Although intended to be enjoyed on release, Ruinart Rosé holds well for three to five years, gaining silkier texture and a touch of pastry richness while keeping its bright fruit. The maison’s distinctive, curved bottle and lightweight “second skin” paper case underline the house style: elegant, minimal, and focused on what’s in the glass—pure, chalk-etched refreshment with real finesse.
