No 1 Family Estate No. 1 Cuvée, Méthode Traditionnelle, Blanc De Blancs Wine Review
No 1 Family Estate No. 1 Cuvée, Méthode Traditionnelle, Blanc De Blancs
Marlborough, New Zealand
Community Reviews: 5
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Bottle size: 750 ml
Natalie's Score: 91/100
This zesty, full-bodied bubbly has lovely notes of lime, green apple and toast. This sparkling wine is made using the traditional champagne method, and winemaker Daniel Le Brun comes from a long line of Champagne winemakers, some 12 generations.
Scrumptious Seafood Wine
This No 1 Family Estate No. 1 Cuvée, Méthode Traditionnelle, Blanc De Blancs was reviewed on December 7, 2013 by Natalie MacLean
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|Steve Kubota rated this wine as 92/100 with the following review:|
No. 1 FAMILY ESTATE
No.1 CUVEE BLANC de BLANCS MARLBOROUGH NV
Varietal composition: 100% Chardonnay (Mendoza Clone)
Vintage: Non Vintage
North/South facing vines
Alcohol: 12.5 %
Sugar: 6.3 g/l
From the Winery:
Introduced into the New Zealand market in 1999, No. 1 Cuvee was the first wine to be produced by proprietors Adele and Daniel Le Brun at their family owned winery, established in 1997. Today the No. 1 Family Estate has an established vineyard and winery on Marlborough’s Golden Mile, Rapaura Rd, near Blenheim, crushing more than 30 tonnes annually. The family are committed to producing only premium Methode Tradionelle wines and to follow winemaker, Daniel Le Brun’s long-held vision of Marlborough as the only rival to Champagne.
My Tasting Notes:
I had tasted the No. 1 Family Estate Cuvee along with five other non-vintage and three vintage sparkling wines from New Zealand. The Cuvee was my second choice or runner up sparkling wine. This is a first-class sparkling wine exhibiting great balance filled with citrus and mineral flavours and traditional champagne (bread yeast and citrus) aromas. There is a pleasing elegance to this wine.
Tasted on May 14th, 2015
|Neil Phillips rated this wine as 90/100 with the following review:|
Earthy aromas, with baked apple, shortbread.
On the palate, bright green apple comes out, with lemon zest, white peach, nutty notes. Persistent fine mousse, lively in the mouth.
Tasted December 2016.
|The four methodes produced at N° 1 Family Estate are Cuvée N° 1, a non-vintage blanc de blancs (100% chardonnay), Cuvée Number Eight, a non-vintage blend, Reserve Cuvée 10, a limited edition, and when appropriate a vintage blend created in only the finest years, namely Cuvée Virginie. A 12th generation Champagne-maker Daniel Le Brun’s family have been producing Champagne since 1648, and still do to this day. Father Rene, brother Jean-Claude and sister Isabel all produce under their own labels. In July 1996 our winemaker was awarded France’s highest non-military medal, the National Order of Merit in recognition of his services to France and her people, and again in 2002 he was awarded the Order of Merit for services to agriculture. He is not the first member of his family to be decorated by a French government. His grandfather Nestor Le Brun was awarded France’s highest military medal for valour. At the N° 1 Family Estate, the traditional method of Champagne production is followed, starting with the hand harvesting of the grapes in March at 19 brix. They are then whole bunch pressed in our especially imported Champagne Vaselin press with an extraction rate of 650 litres per tonne. The juice is settled for 15 hours before racking off. Inoculated with yeast imported from the Institut d'oenologique in Epernay. The first fermentation is then underway at a controlled temperature of 17°. The fermented wine is then racked off at total dryness. Depending on seasonal conditions a partial malo lactic fermentation is undertaken when added softness and roundness are required. Thereafter cold stabilization takes place to soften the acids a little more. At springtime the art of the Champagne-maker is brought into play... BLENDING! This is the true craft of a master champagne maker. N° 1 is usually 80% of the current vintage blended with 20% of the previous vintage; of course, this creates consistency in non-vintage methodes. When the blending is satisfactorily completed the assemblage, or "prise de mousse" takes place. The wine is bottled with the addition of yeast and sugar at 2gm of sugar per litre of wine. The wine is then stacked row upon row in our temperature controlled cellar to undergo the "second fermentation", and, as the sugar consumes the yeast the "bubble is born!” The cool dark conditions must be consistent to achieve a fine bead or bubble. For 2 years the wine rests on its lees in the cool dark conditions, where the sediment formed by the second fermentation comes to rest on the side of the bottle. This is removed by remuage, or riddling as we say, in especially imported gyro pallets, once again, Daniel Le Brun, our winemaker was the first to import these technological wonders from his homeland, Champagne. When riddling is complete the sediment is resting against the cap of the inverted bottle. The neck of the bottle is then frozen (using yet another specialized machine introduced to NZ by our winemaker) and disgorgement, or disgorging, frees the sediment, the wine is topped up with wine of the same lot. A touch of sweetness to the bone dry wine is added with liqueur d’expedition, the bottle is capped, labeled and there you are! Source: Winery|
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