…beguiling confidence

Another reason to celebrate, 25 years ago on Bastille Day in 1999, Adele & Daniel Le Brun released their Cuvée No.1, the first Marlborough Méthode Traditionelle from their second wine venture called No.1 Family Estate. Over time, it has become a benchmark NV Méthode Traditionelle not only for Marlborough but for the whole country.
All of their wines are crafted from grapes grown in their own vineyards, situated in the renowned Wairau Valley in Marlborough. Picked at the optimal time, which is usually in March, the grapes are all hand harvested. The story behind the name Cuvée No.1, they only use the first pressing, which is called the cuvée, the finest and highest quality juice. This gives the juice a defined and unique personality and is rich in character setting the highest of standards for each expression.
As with classic ‘Blanc de Blancs’ méthodes, this wine was given a respected amount of time of lees ageing to encourage a broad engagement across the palate. The wine displays a textural finesse with real charm and a quality well above its price-point. This Chardonnay 'Blanc de Blancs' was aged on lees for around 18 months before disgorgement, resting and dressing.

★ The wine has a poised finesse and charm, with an enticing bouquet of fresh citrus fruits, white peaches and subtle fresh pastry notes. These all join each other on the dancefloor that is your palate, where the medium sized mousse with its delicate texture has a beguiling confidence from its diligent time of lees. Resulting in a depth of character, all nicely balanced by varietal acidity that carries gracefully through to a memorable dry finish.

This No.1 Cuvée NV has 12.5% Alc./vol. A Brut Style with a dosage of 6.4g/L. Chill gently and serve in a generously curved flute or an aromatic shaped wine glass at 8º- 10ºC. - *NZ$40.00

CELLARING POTENTIAL: *(Article Posted 25/7/24)
Drinking perfectly now; plus it will hold & age nicely for another 3 - 4 years.

FOOD PAIRING SUGGESTIONS:
Perfect wine pairing with fresh oysters, crayfish, stuffed-crab, scallops, calamari, sashimi, herb-steamed fish, lemon chicken & avocado salad, basil pesto pasta, along with an aged Beaufort & Parmesan cheese - enjoy.