Average rating 4.9/5 stars across all Google and external reviews
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Bought directly from Moet Hennessey UK Ltd, the bottles are stored in bond at London City Bond Eton Park, in ideal conditions at a constant 13°C. For same-day deliveries, small quantities are kept in our office cellar, where the temperature is maintained between 11–13°C. We source all our bottles directly from the Maison or their official UK office, eliminating the risk of poor storage. This is crucial, as champagne quality is highly sensitive to heat: temperatures above 18°C accelerate maturity significantly, which compromises quality.
The rosé prestige cuvée of Champagne Ruinart, Dom Ruinart Rosé is a Grand Cru only blend of Dom Ruinart Chardonnay topped off with 15-20% red wine from the Montagne de Reims. Since the first vintage in 1966, this cuvée is consistently ranked amongst the greatest rosés on the market. The Pinot Noir red wine is sourced from the Grand Cru villages of Sillery and Verzenay and macerated on the skins for nine days before pressing, extracting the pink colour and soft fruit tannins. Blending this red wine into the assemblage gives a rosé with a vibrant, deep coral colour.
Weather: The 2004 vintage saw an initial winter of mild temperatures with intermittent storms and hail. The spring and summer months were hot and sunny and the sugar levels late in September produced good quality fruits, especially for the Pinot Noir grapes. A huge harvest in general for the region. Overall many experts believe that 2004 is one of the greatest vintages of the last two decades.
Technical Information:
Vineyards: Grand Cru Chardonnay: 72% Côte des Blancs: Avize, Cramant, Le Mesnil-sur-Oger | 28% Montagne de Reims: Puisieulx, Sillery | Pinot Noir: Sillery, Verzenay
Grape Varieties: 80% Chardonnay, 20% Pinot Noir | inc. 20% Red Wine
Ageing: 9 years on the lees
Dosage: 5.5 g/l
Drink: Now to 2032
Tasting Note: Aromas of red berries and citrus. The palate has an abundcanc eof cherries and more citrus fruits with plenty of ripe fruits throughout. Mandarin and blood oranges, with a dry and savoury finish. A superb Rosé.
Although not the oldest wine estate in the region, Ruinart holds the title of the oldest established Champagne House. Dom Thierry Ruinart, friend and confidant of Benedictine monk Dom Pérignon, foretold that the new "wine with bubbles" being developed in his native region of Champagne was destined for a bright future and encouraged his nephew Nicolas Ruinart to enter the trade. When Louis XV declared that champagne could henceforth be sold in bottles instead of barrels, Nicolas heeded his uncle's advice and founded Champagne Ruinart in 1729.
Famed for their affinity for the white-grape variety, Chardonnay dominates the blend in all of Ruinart's finest cuvées, even their prestige rosé. Favouring the reductive style, they use a pneumatic press to guard the juice against oxidation and deploy nitrogen gas to protect the wine at every production stage. They are also adverse to oak and vinify all of their wines in stainless-steel tanks. Cosmopolitan and savvy, Ruinart produce approachable, muscular and vinous champagnes that deserve recognition beyond the trade industry within which they are currently most well-known.
The longest-established Champagne house of all, Ruinart has an affinity with chardonnay's freshness, finesse and elegance and all of its finest cuvées lead with this variety, even its prestige rosé. ""We hate oxygen!"" declares Frederic Panaïotis, Chef de Cave; Ruinart use a pneumatic press to guard the juice against oxidation and nitrogen gas to protect the wine at every production stage. They are also adverse to oak; vinification only takes place in stainless steel. This meticulous attention to detail along with the distinctive rounded bottles, give Ruinart its well-deserved reputation. Ruinart's Crayeres were dug by hand - the deepest measuring 38 meters in height beneath the vault - and their numerous tunnels criss-cross over a length of more than eight kilometres.
Cellar Master: Frédéric Panaïotis
Winery Location: Reims | Champagne, France
Champagne Region: Montagne de Reims
Annual Production (bottles): Undisclosed
Chef de Cave History at Champagne Ruinart:
Frédéric Panaïotis - 2007 to current | He is responsible for overseeing all aspects of champagne production, from grape selection to the final blend. Panaïotis is known for his work on the 2010 vintage, which was the first time Ruinart aged its prestige cuvée entirely under cork rather than a crown cap. He also played a key role in the development of Ruinart's rosé champagne and has a deep appreciation for the Japanese market.
Jean-François Barot - 1985 to 2003 | He was at the helm during the development of some key vintages, including the 1998 and 2002.
Bertrand Mure - 1947 - 1967 | He was the cellarmaster who created the first Dom Ruinart in 1959.
Frédéric Panaïotis - 2007 to current | He is responsible for overseeing all aspects of champagne production, from grape selection to the final blend. Panaïotis is known for his work on the 2010 vintage, which was the first time Ruinart aged its prestige cuvée entirely under cork rather than a crown cap. He also played a key role in the development of Ruinart's rosé champagne and has a deep appreciation for the Japanese market.
Bernard Peillon - 2004 to 2007 | After Barot’s departure, Bernard Peillon assumed top leadership responsibilities at Ruinart. He effectively bridged the gap between Barot and Frédéric Panaïotis and oversaw major structural and stylistic continuity during that transitional era.
Jean-François Barot - 1985 to 2003 | He was at the helm during the development of some key vintages, including the 1998 and 2002.
Bertrand Mure - 1947 - 1967 | He was the cellarmaster who created the first Dom Ruinart in 1959.
Expert Reviews
96/100
Michael Edwards
“The Dom Ruinart Rosé needed more time; 2004 was rather hot and dry without any particular hiccups. An overcast summer and heavy yields raised concerns for a fragile ripening. But a dream September, with 20% more sunshine and 80% less rain, brought healthy grapes and a balanced serenity to the wine, which is famously dominated by Chardonnay.
81% grand cru Chardonnay and 19% red wine for colour and aroma. Rose petal pink with burgeoning subtle hints of copper and gentle bubbles. Complex scents of peach and quince are accompanied by an exotic touch of Asian spices and sandlewood. A welcome touch of noble, ripe tannins makes this a wine for fine food such as feathered game or even scallops. It has a long life ahead of it.”
17.5/20
Jancis Robinson MW
“Fashionable deep salmon pink and only a sluggish but persistent bead. Really very serious umami nose. Lip smacking! Excellent mouth presence and a dry, savoury finish. There is nothing namby pamby about this wine. Long finish, and masses of red fruit flavour on the way there. Excellent acidity. Good stuff!”
18/20
Jancis Robinson MW
“Tasted blind. Pale Aperol colour. Pretty smart toasty nose. Lovely start with rose-petal aromas. A really complete wine that is surely a tip to champagne? Reminds me a bit of Dom Pérignon rosé. Drink 2017-2025”
The 2021 Champagne and Sparkling Wine World Championships was the biggest and best competition yet, attracting more than 1,000 entries. We take a look at some of the noteworthy Champagne medalists.
As a winemaker, Ruinart Chef de Cave Frédéric Panaïotis is excited by vintage 2018, "a year of extremes." However, as a human, he's worried about what it signifies for our changing climate. We tasted the vins clairs from this exceptional year at the house in Reims.
Chef de Cave Frédéric Panaïotis talked us through the 2017 vintage for Champagne Ruinart. Although a difficult year for Pinots, we tasted some stunning Chardonnay vins clairs and sampled the upcoming Dom Ruinart Blanc de Blancs 2007.
We were invited to a weekend at The Savoy for a vertical tasting of Dom Ruinart Rosé champagnes with head winemaker Frédéric Panaïotis. With 2002, 1998 and 1988 on show, it was a stunning showcase of pink champagne.
