Ruinart a élevé cette bouteille sur lies (cellules de levure usagées qui apportent de la texture et des arômes toastés) pendant plus de 10 ans, puis l’a dégorgée en février 2016 avec un dosage de 4 grammes par litre. Il présente une faible teneur en sucre, a bénéficié d’un long vieillissement et affiche un taux d’alcool de 12,5 %. Dégustez-le à une température de 10 à 12 °C dans un verre à vin blanc adapté plutôt que dans une flûte étroite. Il sera à son apogée jusqu’en 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.
