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Dom Ruinart
Headline subtitle: 
Rosé 2004
Following the trend of the previous ten years, 2004 showed itself to be a rather hot, dry year, without any particular accidents or “hiccups”. After a mild winter and a pleasant spring, the gloomy summer and a significant load in the vineyard raised fears of a fragile ripening. This was not to be the case. A dream September (+2°C and + 20% sunshine compared with the average, with 80% less rain) lead to a completely healthy harvest, with excellent analytical parameters.

The blend was made using 81% Grand Cru Chardonnay, 69% of which comes from the Côtes des Blancs (Avize, Cramant, Le Mesnil-sur-Oger) and 31% from the Montagne de Reims (Puisieulx, Sillery), with the addition of 19% Pinot Noir made into red wine, coming only from the Sillery cru.

- Characteristics of the year in Champagne:
          • Potential degree: 9.8° (9.9° for the Chardonnays)
          • Total acidity: 7,3 gH2SO4/l
- Manual grape harvesting
- Alcoholic fermentation in temperature-controlled stainless steel vats (18 –20°C)
- Malolactic fermentation
- Dosage: 4.5 g/l

Dom Ruinart Rosé 2004 is a pretty pink colour, with delicate coppery reflections which again are almost pink.
The nose is tenderly aromatic, characterised by very ripe, sweet red fruit notes: raspberry, red currant and wild strawberry jelly. This aromatic palate is completed with the fresh floral notes of roses, and a slightly mineral note (wet rock).
The 2004 vintage has a clean, crisp imprint which marks the palate, providing a cutting freshness to the finale. The register is always marked by red fruit and is completed by fully ripe citrus fruit: blood oranges and mandarins. Just like the Dom Ruinart Blanc de Blancs 2004 on which this vintage is based, a low dosage enables the purity and complexity of Champagne’s best grand crus to be highlighted.

This fine rosé champagne is based on the Chardonnay Grand cru and will accompany both a seafood theme (salmon tataki, marinated tuna, etc.) and a turf-based dish (poultry and veal in particular). With several years of additional ageing, it will pair with the same ingredients but with more intense, spicier and warmer flavours. 
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