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  • Country ranking ?

    3 083
  • Producer ranking ?

    19
  • Decanting time

    15m
  • When to drink

    now to 2035
  • Food Pairing

    risotto al radicchio

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The blend was made using 81% Grand Cru Chardonnay, 69% of which comes from the Côtes des Blancs (Avize, Cramant, Le Mesnil-sur-Oger) and 31% from the Montagne de Reims (Puisieulx, Sillery), with the addition of 19% Pinot Noir made into red wine, coming only from the Sillery cru. 

This fine rosé champagne is based on the Chardonnay grand cru and will acompany both a seafood theme (salmon tataki, marinated tuna, etc.) and a turf-based dish (poultry and veal in particular). With several years of additional ageing, it will pair with the same ingredients but with more intense, spicier and warmer flavours. 

Wine Advocate-Parker :
Including fully 19% red wine made from Sillery Pinot Noir, the 2004 Dom Ruinart Rosé was disgorged in February 2016 with four grams per liter dosage. Displaying complex aromas of red berries, dried orange rind, potpourri, iodine, toasted nuts and wet chalk, it's medium to full-bodied, broad and textural, with a more multidimensional, vinous profile than its Blanc de Blancs counterpart, with lively acids and a chalky finish.

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The Story

The blend is 80% Chardonnay from Grand Cru vineyards, with 75% coming from the Côte des Blancs (Avize, Chouilly, LeMesnil-sur-Oger, and Oger) and 25% from the Montagne de Reims (Sillery and Verzenay); ther emaining 20% is composed of Pinot Noir made into red wine, from the only Grand Cru vineyardin Aÿ.

Vinification:

  • Wine characteristics for the year in Champagne
  • Potential alcohol: 9.3° for Chardonnay, 9.5° for Pinot Noir
  • Total acidity: 8.6g H2SO4/l (average for all grape varieties combined)
  • Harvest by hand
  • Alcoholic fermentation in temperature-controlled stainless steel tanks
  • Malolactic fermentation
  • Dosage: 5g/l

 

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Wine Information

Dom Ruinart Rosé 2004: a pure and complex Rosé Champagne

The Dom Ruinart Rosé is a Rosé Champagne wine from the Ruinart Champagne House. A mild winter and beautiful spring marked the 2004 vintage. The technical team feared that the grapes might not ripen because of the mediocre summer and the heavy load on the vines. The weather became warmer and drier in September, and the berries could finally ripen until they were harvested. The Dom Ruinart Rosé 2004 comes from a blend of 81% Chardonnay Grands Crus from the Côte des Blancs and Montagne de Reims, and 19% from Pinot Noir vinified as red wine.

With a pretty rosé colour and copper highlights, the Dom Ruinart Rosé 2004 develops very sweetfragrances that combine sweet, ripe red fruit(raspberry, currant, wild strawberry) with more pink floral and wet stone mineral notes. On the palate, the wine is frank and straight and offers tasty touches of red fruit and citrus fruit (blood orange, mandarin). On the finish, this pure and complex Dom Ruinart Rosé 2004 (thanks to a low dosage of 4 g / l) is fresh and sharp.

 

 

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Tasting note

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Written Notes

Deep maturing onionskin colour. Overt and generous, burgundian Pinot nose packed with with finely reductive charred tones, smoke and wild flowers. Fresh and feisty palate with satiny texture. Still holds back on the palate of complex spicy extravaganza. 

  • 96p
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Information

Origin

Reims, Champagne

Other wines from this producer

Blanc de Blancs

Brut

Brut Rosé

Chardonnay

Dom Ruinart

Dom Ruinart Blanc de Blancs

Dom Ruinart Rosé Vinothèque

Dom Ruinart Vinothèque

l'Exclusive Vinothèque

R de Ruinart

Réserve Baron Philippe de Rothschild

Vintage

Inside Information

THE OPTIMUM TEMPERATURE

Since sparkling wines from Champagne first appeared in the early XVIIIth Century, they have been drunk fairly cold, between 6 and 8 degrees. So for over a century, bottles of Ruinart have been served in elegant little containers called "champagne coolers" or in silver or porcelain buckets that are always full of water and ice. The ice was collected during the winter and stored in ice cellars.

Around 1830, it became fashionable to drink champagne frappé: very cold, at 2 or 3 degrees. This was a time when wine had a lot of sugar added, which did not ferment, and cooling toned down its sweet flavour. The bottle was served in a bucket filled with ice but no water, sometimes even plunged up to its neck in a mixture of crushed iced and potash or salts. Today, we have returned to the customs of early champagne enthusiasts and enjoy our champagne at between 6 and 9 degrees.

As a guide:
"R" de Ruinart, Ruinart Blanc de Blancs and Ruinart Rosé should be opened at a temperature of between 6 and 8 degrees so that it can be drunk at between 8 and 10 degrees. A vintage Ruinart should be opened at between 8 and 10 degrees and drunk at between 10 and 12. Dom Ruinart Blanc: opened at between 9 and 11 degrees and drunk at between 11 and 13. Dom Ruinart Rosé: opened at between 9 and 12 degrees and drunk at between 11 and 14.

These guidelines can be adapted to the circumstances. On a terrace in summer, a flute of Ruinart Blanc de Blancs will naturally be served very cold. Time and preference will guide the decision...

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