Marks and reviews
Ruinart, the very first Champagne House founded in 1729, is an essential reference. The historic Ruinart Champagne House owes its creation to the visionary and pioneering monk, Dom Thierry Ruinart. Located in the heart of Reims, the Ruinart House watches over a treasure. Unique, historical landmarks and architectural prowesses, the Ruinart chalk quarries have been classified as a historic site since 1931 and listed as a UNESCO World Heritage site in 2015. Located at nearly 40 metres below ground, in the dark and cool cathedral-like cellars, the precious bottles wait to be brought to light. Elegance, style and timelessness define the DNA of the Ruinart Champagne House, which is one of the most valued brands in France, embodying the excellence of the French ‘’art de vivre’’ in all four corners of the world.
This Dom Ruinart Rosé 2009 is made exclusively from Champagne Grands Crus. The grapes come from the Côte de Blancs (Cramant, Avize, Le Mesnil-sur-Oger) and the Montagne de Reims (Sillery).
Produced since 1959 and only during great vintages, this exceptional champagne benefits from a ten-year ageing period in Ruinart's chalk cellars, enabling the wine to reveal its aromatic complexity. The dosage of this Extra Brut champagne is 4g/L.
The weather at the beginning of the growing season was unstable, with high humidity, hail and relatively cool temperatures during the flowering period. Subsequently, the hot and dry summer conditions were ideal and helped to refine the ripeness levels of the grapes until the harvest.
Vinification and ageing
The grapes are harvested by hand and undergo alcoholic fermentation in temperature-controlled stainless steel vats, followed by malolactic fermentation. The wine is aged for 11 years in the underground cellars of the house.
Pinot Noir (15%) vinified in red, from the unique Grand Cru of Aÿ.
A beautiful pink colour with subtle raspberry highlights.
The nose opens with fragrances of spices (cinnamon, nutmeg, ginger) and citrus fruit (blood orange, kumquat). With aeration, aromas of violets and peonies are sustained by refreshing iodine notes.
An ample and silky attack precedes a fruity palate (pomegranate, redcurrant), revealing a delicious salinity.
For an optimal tasting, serve between 10 and 12°C.
Food and wine pairing
Fish (red mullet marinated in kumquat), meat (hay-backed guinea fowl supreme) or even a creamy pumpkin, gnocchi and hazelnut dish will complement this vintage champagne.
This Rosé Champagne can be kept in the cellar for at least 10 years in order to reveal its full range of aromas.