Ruinart aged this bottle on the lees (used yeast cells that add texture and toasty aromas) for over 10 years, then disgorged it in February 2016 at a dosage of 4 grams per liter. It has low sugar content, has undergone long-term aging, and has an alcohol content of 12.5%. Enjoy it at 10-12°C in a suitable white wine glass rather than a narrow flute. It will be at its best until 2035.
Robert Parker (94)
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.
James Suckling (94)
Extremely impressive complexity. Commanding autolysis notes on the nose with ripe strawberry and cherry fruits, and plenty of pastry and toastiness, too. The palate has impressive fruit weight and expands with powerful fleshy fruit. The flavours flit between gently pithy pink grapefruit, and redder cherries and peach. Drink now or age.
Jancis Robinson (16.5)
Disgorged in 2014. Dosage 5.5 g/l.
Tasted blind. Evolved, pale tawny pink. Some floral, rose-petal notes on the nose. A little lacking zest though very flattering. A little astringent on the end after some pretty sweet notes. Jancis Robinson
Vinous (95)
A wine of exquisite beauty, the 2004 Dom Ruinart Brut Rosé has the pedigree to drink well for several decades. The 2004 is an especially vinous, textured Rosé. The berry, floral, spice and mineral-drenched flavors are finely sketched in this dramatic, strikingly beautiful Rosé from Ruinart.
