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Roebuck Estates Classic Cuvee Magnum
£90.00
A blend of the three classic Champagne grape varieties, this spectacular English sparkling wine - now in magnum format - is the perfect summer party bottle. The use of the traditional method with extensive lees ageing lends the wine a rich, rounded body and aromas of brioche, biscuit and ripe strawberry. On the palate, you'll find a distinctive minerality, a creamy mousse, and a long, textured finish.
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Excludes perishable or personalised products or those products that have been specified as non-returnable.
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At a Glance
England
White
12
Medium
2018
150CL
Roebuck Estates continues to carve out a place among England’s most serious sparkling wine producers. With multiple vineyard sites across West Sussex, including mature Chardonnay and Pinot vines planted on chalk, clay and greensand, their philosophy combines traditional methods with modern precision. Attention to detail begins in the vineyard, hand-harvesting, low yields, and site selection and carries through to long-term ageing and restrained winemaking.
The Classic Cuvée Magnum is a traditional method blend of Chardonnay, Pinot Noir, and Pinot Meunier, with reserve wines added for consistency and depth. Fermentation is carried out in both stainless steel and seasoned oak barrels, followed by at least 36 months of ageing on lees and further time in bottle post-disgorgement before release. Magnums are ideal for ageing: the wine matures more slowly and evenly, retaining freshness while developing greater aromatic complexity, perfect for cellaring or celebratory occasions.
The Classic Cuvée Magnum opens with aromas of baked apple, lemon curd, hazelnut and fresh brioche, followed by subtler notes of white peach, almond skin and sea spray. On the palate, it’s rounded and textural, with fine bubbles and a graceful tension between richness and freshness. The core of ripe orchard fruit is layered with shortcrust pastry, toasted nuts and saline mineral tones. The finish is long, dry, and finely chiselled — an outstanding balance of fruit, lees character and acidity.
Its structure and size make this an excellent choice for food: pair with smoked salmon and crème fraîche blinis, roast chicken with tarragon butter, or shellfish platters. For a more elevated pairing, try with lobster thermidor or celeriac purée with wild mushrooms and truffle. Ideal for a table of six or a cellar of 5–8 years, allowing the magnum format to work its magic.
