No.1 Family Estate Assemble Methode Traditionelle
The bouquet is complex, alluring and has scents of autolysis with baked goods and oats. The fruit aromas include white and yellow peach, baked apple and citrus.
A fine mousse and bold acidity, fine leesy after taste, lengthy dry finish. Complex, slight savory appeal, mealy textures and flavors that reflect the nose.
Varietal Composition: 60% Chardonnay, 35% Pinot Noir, 5% Pinot Meunier
HEARTS IN MARLBOROUGH SINCE 1980, ROOTS IN CHAMPAGNE SINCE 1684.
No.1 Family Estate is a specialist and boutique Méthode Traditionelle winery founded by Adele and Daniel Le Brun. It is the only winery in New Zealand committed exclusively to producing premium Méthode Traditionelle wine. The award-winning winemaker has created wines that rival the best in the world using methods perfected over twelve generations by his family in Champagne.
The first record of a Le Brun planting vines in Champagne is in 1684. After studying winemaking and working at the family winery in Champagne, Daniel visited New Zealand, saw the huge potential and emigrated. Since 1980 Daniel has pioneered growing techniques and production methods unknown in New Zealand at that time. He could see that the climate and soils of Marlborough would create a Méthode Traditionelle with crisp acidity that would rival his native Champagne. Our vineyard lies in the ancient riverbed of the Wairau River. It is mainly flat terrain with soil that is a mixture of river stones, sandy loams and gravels which are ideal for growing the traditional champagne clones of chardonnay, pinot noir and pinot meunier.
Exactly as the name suggests, No.1 Family Estate is a family business. While Daniel makes the wine, his wife Adele provides the business and marketing flair. The next generation of Le Bruns, son Remy and daughter Virginie, are the faces of the future and are actively involved. The Le Brun family excel at their passion for producing some of the highest quality Méthode Traditionelle in New Zealand.
An icon and leading region of New Zealand's distinctive style of Sauvignon blanc, Marlborough has a unique terroir, making it ideal for high quality grape production (of many varieties). Despite some common generalizations, which could be fairly justified given that Marlborough is responsible for 90% of New Zealand's Sauvignon blanc production, the wines from this region are actually anything but homogenous. At the northern tip of New Zealand’s South Island, the vineyards of Marlborough benefit from well-draining, stony soils, a dry, sunny climate and wide temperature fluctuations between day and night, a phenomenon that supports a perfect balance between berry ripeness and acidity.
The region’s king variety, Sauvignon blanc, is beloved for its pungent, aromatic character with notes of exotic tropical fruit, freshly cut grass and green bell pepper along with a refreshing streak of stony minerality. These wines are made in a wide range of styles, and winemakers take advantage of various clones, vineyard sites, fermentation styles, lees-stirring and aging regimens to differentiate their bottlings, one from one another.
A term typically reserved for Champagne and Sparkling Wines, non-vintage or simply “NV” on a label indicates a blend of finished wines from different vintages (years of harvest). To make non-vintage Champagne, typically the current year’s harvest (in other words, the current vintage) forms the base of the blend. Finished wines from previous years, called “vins de reserve” are blended in at approximately 10-50% of the total volume in order to achieve the flavor, complexity, body and acidity for the desired house style. A tiny proportion of Champagnes are made from a single vintage.
There are also some very large production still wines that may not claim one particular vintage. This would be at the discretion of the winemaker’s goals for character of the final wine.