Ruinart Brut Rosé, Champagne

A spicy wine with singed bread and bark as well as strawberries and cherries. Light-bodied, it has a tight-knit structure with zesty acidity and a long, refreshing finish. Very precise and polished. Drink now.

93 points jamessuckling.com

The latest rendition of Ruinart’s NV Brut Rosé evokes aromas of blood orange, red berries, flowers and pastry. Medium to full-bodied, round and supple, it’s elegant with a fleshy core of fruit, bright acids and a long, delicate finish. There’s no reason to wait

91 points YC robertparker.com

Ruinart Brut Rosé is a graceful and luminous expression of one of Champagne’s oldest and most elegant houses. Founded in 1729, Ruinart was the first Champagne maison and has long been known for its Chardonnay-driven finesse. The Brut Rosé blends that hallmark elegance with the depth and vibrancy of Pinot Noir to create a wine that is both refined and seductive. It’s a non-vintage Champagne crafted from carefully selected parcels across the Côte des Blancs, Montagne de Reims, and Vallée de la Marne, designed to express freshness, delicacy, and subtle complexity in perfect balance.

In the glass, it shimmers a delicate, luminous coral pink with coppery highlights. A fine, persistent bead rises in elegant streams, forming a silky mousse. The nose is inviting and intricate, opening with wild strawberry, raspberry, blood orange, and redcurrant, followed by floral notes of rose and peony, subtle brioche, and chalky minerality. The palate is silky and poised, offering juicy red berries and citrus zest framed by vibrant acidity and gentle chalky structure. There’s a creamy textural layer from lees ageing, balanced by a refreshing, mineral finish that lingers with elegance.

The blend is typically around 45% Chardonnay and 55% Pinot Noir, with around 18–19% still red Pinot Noir added from carefully selected vineyards in the Montagne de Reims, which gives the wine its colour and vibrant red-fruited depth. Reserve wines make up roughly 20–25% of the blend, ensuring consistency and nuance. Ageing on lees for about three years before disgorgement builds texture and complexity while preserving the wine’s radiant freshness.

Food pairings highlight its versatility. It’s stunning with tuna tartare, duck rillettes, salmon sashimi, or dishes with pomegranate and citrus. It also pairs beautifully with grilled prawns, roast duck breast, or soft washed-rind cheeses. It shines as an aperitif but has the structure and complexity to accompany a full meal. Cellar potential is around 5 to 8 years, gaining layers of spice, dried flowers, and honey as it matures.

Ruinart Brut Rosé is produced in smaller quantities than the Blanc de Blancs, and its luminous coral hue and elegant profile have made it a favourite among sommeliers and collectors alike. It captures Ruinart’s deep historical roots and Chardonnay-led finesse, balanced by Pinot Noir’s sensuality.

Culturally, Ruinart’s legacy runs deep. The house pioneered the use of chalk crayères beneath Reims—ancient Roman cellars carved into chalk—that provide the perfect natural environment for ageing. These UNESCO-listed spaces give Ruinart’s wines their distinctive poise and enduring style.

Ruinart was the first Champagne house to age its wines in the region’s famous chalk crayères—underground Roman cellars beneath Reims—which now provide the ideal natural conditions that help shape the elegant style of its rosé.