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Roebuck Estates Blanc de Noirs 2018

Roebuck Estate Blanc de Noir is a beautifully balanced English sparkling wine with a bouquet of ripe stone and citrus fruits, layered with baked apples, toasted brioche, and sweet spice. A rich palate, delicate bubbles, and a long, lingering finish define this wine.
£46.95
More Information
Producer Roebuck Estates
Country UK
Region Sussex
Wine Type Champagne / Sparkling Wine
Grape Blend 100% Pinot Noir
Bottle Size (ml) 750
% Abv 12
Vintage 2018
Special Features Vegan
Extra Info Fruity, rich, elegant
Food Pairing Guide Lobster, oysters, aged Comté.
*Please note - the image may not reflect the current vintage
Roebuck Estate Blanc de Noir is a refined sparkling wine that showcases the elegance of its terroir. With only 4% of the wine aged in old Burgundy barrels for 7 months, it strikes a perfect balance between fruit and complexity. The nose is a delightful blend of ripe stone and citrus fruits, complemented by floral notes. On the palate, baked apples unfold with layers of toasted brioche, honey, and sweet spice, offering depth and richness. The delicate bubbles and well-integrated oak contribute to a smooth, elegant texture, leading to a long and lingering finish, making it a sophisticated and memorable wine.

Roebuck Estates adopt a single-minded approach, using only the finest quality estate-grown grapes, from exceptional vineyard sites to create award-winning wines from classic Champagne varieties. Located close to the historic market town of Petworth in West Sussex, Roebuck Estates was established in 2013 by two Brits, Mike Smith and John Ball, whose love of wine, long-standing friendship, and belief in the potential of the English wine industry sparked several years spent searching for the perfect vineyard plots.
Sourced from their Sussex vineyards close to Petworth. Beautifully ripe bunches were carefully handpicked into small buckets and then gently transferred into picking crates before being transported to the winery. Carefully selected bunches were harvested by hand and gently whole-bunch pressed. Partial fermentation in old Burgundian barrels followed by a generous lees-ageing in bottle for a minimum of three years imparts a wonderful richness and complexity on this wine.
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