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It was in 1729 that Nicolas Ruinart founded the House that bears his name. This was the foundation of the first de Champagne in the very early 18th century, the century of the Enlightenment when the French Court shone throughout the world, known and recognized for its art of living and also its knowledge of wines initiated by King Louis XIV, an admirer of, among other things, the Tokaj wines of Hungary.
Nicolas Ruinart is the son of a Drapier from the Champagne region, where the famous Foire de Troyes is held, crossroads of all trades including that of Aÿ wines, which would later be called Vin de Champagne in the 19th century.
He is also the nephew of Dom Thierry Ruinart, a Benedictine monk, born in 1657 and died in 1709 at Hautvillers Abbey in Champagne where precisely he initiated and discovered with Dom Pérignon the Secrets of Champagnisation.
Dom Ruinart, from the nobility, is a visionary, an author, a scholar who also worked alongside Dom Mabillon at the Abbey of Saint Germain des Prés. Dom Ruinard was close to the Court, its social life, its fads and its art of living. From there, he was able to pass on his erudition and insights into Champagne wine to his nephew, inviting Nicolas Ruinard to found his own Maison.
This is the very first Rosé to see the light of day. Maison Ruinart has devoted part of its production to it since the 18th century. It is famous for its freshness and intense red fruit flavors. This Rosé blend is composed of 45% Chardonnay from Côte des blancs and Montagne de Reims, and 55% Pinot Noir (12% of which is vinified red) from Montagne de Reims and Vallée de la Marne, with more than 30 crus making up the final composition. Let's not forget the 25% of Réserve wines from the last two years to bring complexity to the whole. Fermentation is complete, and takes place in temperature-controlled stainless steel tanks. The wines spend 3 years on lees in the cellar, and after disgorgement receive a dosage of 8g/L.
This Champagne Rosé offers a coral color with orange highlights. The first nose is intense and eXOtic, on pomegranate, lychee and guava, then more airy, on rose and red berries. Subsequent aromas are warmer and more generous, with cinnamon, Tonka bean, nutmeg and stone. The palate is at once round, delicate and structured with its elegant notes of peppermint, blood orange and pink grapefruit.
This Champagne Ruinart Rosé will sublimate a fine duck fillet with pink grapefruit and endive-grenade-basil salad, or simply on a tartar of red tuna.
