£88.55
Perfect for celebrations or special occasions, Roebuck Estates Blanc de Noirs 2018 is a premium English sparkling wine crafted in the heart of Sussex.
- Crafted from handpicked Pinot Noir grapes and bottle aged for a minimum of three years.
- Features delightful notes of baked apples and toasted brioche with hints of honey and sweet spice.
- Suitable for vegetarians and vegans, making it an inclusive choice for various diets.
- With an alcohol by volume of 12%, it offers a balanced and refined finish.
- £88.55
- £88.55
- Unit price
- per
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Description
xThis product is not for sale to people under the ages: 18 years (UK and EU), 21 years (USA) etc. By placing an order, you confirm that you meet the legal drinking age requirement in your country. To confirm that the recipient meets the legal drinking age to purchase alcohol, a valid photographic ID with his/her date of birth is required prior to delivery. If this identification is not provided, the alcohol will be returned at your expense. See our Shipping Policy and Terms of Service for further information.
Our 2018 Blanc de Noirs is crafted from only the finest, handpicked Pinot Noir grapes, and bottle aged for a minimum of three years.
A refined sparkling wine with delightful notes of baked apples and toasted brioche layered with hints of honey and sweet spice leading to a long, beautifully balanced finish.
Please drink responsibly: The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week.
Features: Suitable for Vegans & Vegetarians.
Country of origin: England.
Package type: Bottle.
Allergen Information: Contains Sulphur Dioxide/Sulphites. Contains Sulphites.
Dietary Information: Suitable for Vegans; Suitable for Vegetarians.
Grape variety: RedGrapeBlend.
Current vintage: 2018.
Regional information: Sussex is a prominent wine region in the UK, particularly known for its sparkling wines produced using traditional methods.
Alcohol by volume: 12.
Units: 9.0.
Vinification details: Carefully selected bunches were gently whole bunch pressed and partially fermented in old Burgundian barrels followed by a generous period of lees ageing in bottle for a minimum of three years. Approximately 58% of the juice went through malolactic fermentation.
