Winemaker Notes

On the palate the attack is distinctive and full, cradled by a gentle effervescence. The balance brings together delightful freshness and a voluptuous body. An elegant burst of peppermint and pink grapefruit rounds out this cheeky palette of aromas.

The nose offers intense notes of exotic fruits (pomegranate, lychee and guava) that develop alongside soft floral essences (rose) and notes of freshly picked red fruits (cherry, raspberry and wild strawberry). These aromas splendidly showcase the wines subtle, spicy notes (tonka bean and nutmeg).

Food Pairing

Ruinart Ros is a delight to drink throughout a meal from aperitif to dessert.

It makes an excellent complement to fine Italian prosciutto (thinly sliced San Daniele or Parma). A starter of salmon, served mi-cuit or as Japanese style tataki, will bring out the many facets of this champagne.

It also pairs well with an exotic main course. An Andalusian gazpacho will awaken its freshness and vivacity; fillet of duck breast cooked rare and served with cranberries will accentuate its harmonious complexity.

Professional Ratings

• 96Tasting Panel

  Effervescent in the figurative as much as the literal sense, this flamingo-pink beauty flaunts an irrepressible bead and an intense nose of red apple, watermelon, and wild strawberry enhanced by hints of shortbread and spiced, almost curried, almond. Pure silk on entry thanks in part to brilliantly inte- grated acidity, it carries on its fairly full frame cream-splashed red berries with midpalate flashes of pomelo and peach; a faint trace of cucumber melds with candied ginger on the long finish. Roughly a quarter of the blend of 55% Pinot Noir and 45% Chardonnay is composed of reserve wine, while nearly 20% of the Pinot Noir was vinified as red wine.