{"id":11511,"date":"2024-10-13T11:15:00","date_gmt":"2024-10-12T22:15:00","guid":{"rendered":"https:\/\/grape-to-glass.com\/?page_id=11511"},"modified":"2025-06-07T16:57:07","modified_gmt":"2025-06-07T04:57:07","slug":"no-1-family-estate-reserve-nv","status":"publish","type":"page","link":"https:\/\/grape-to-glass.com\/index.php\/no-1-family-estate-reserve-nv\/","title":{"rendered":"…lavish complexity"},"content":{"rendered":"\n\t

No.1 \u2018R\u00e9serve\u2019 NV<\/h3>\nGrape Varietals:<\/strong> 91% Chardonnay & 9% Pinot Noir
\nGrowing Region:<\/strong> Marlborough – New Zealand
\nOwner \/ Chef de Cave: <\/strong>Daniel Le Brun, No.1 Family Estate
\nDisgorged: <\/strong>June 2024 – *(Limited: 1680 bottles) \n\t\t\t\t\"Gavin-Wine-Review-5-Star-24-Sml-01\"\n\tI first met Daniel in 1991 and even then, his passion was clear, an incredible attention to detail and quality, not yet fully appreciated by the market at the time. Wow, what a journey, and a wonderful sensory treat and experience for all wine lovers. Daniel comes from 12 generations of Champagne vignerons. The first record of a Le Brun planting vines in the region of Champagne was in 1684. The date 1791 is carved into the historic family grape press, the year the Le Brun family first started producing wine in Champagne. Today, Daniel crafts his character filled wines in Marlborough, in the traditional method of his homeland.
\nIn late October of this year – coinciding with Global Champagne Day, the Le Brun family at their No.1 Family Estate Winery in Marlborough, will be releasing a limited number of this R\u00e9serve in Magnums, which has developed slightly differently due to the volume of wine and its caress with the yeast, treat yourself for Xmas and appreciate the subtle nuances.
\nThis R\u00e9serve cuv\u00e9e was disgorged in June 2024 after six and a half years on lees, and officially launched onto the market on the 4th of October. 1680 bottles have been hand-labelled and numbered. I introduced & served this cuv\u00e9e on the 9th of October at the \u2018Tasting Table\u2019 in Auckland – where \u2018head chef\u2019 Bob Lun, created a bespoke Crab & Prawn Fettuccine dish with a creamy crayfish bisque – designed as a \u2018celebratory\u2019 combination.
\nAnother reason to celebrate, it was 25 years ago on Bastille Day in 1999, Adele & Daniel Le Brun launched their second M\u00e9thode Traditionelle venture called No.1 Family Estate. Over time, it has become a benchmark NV M\u00e9thode Traditionelle for the whole country. For this R\u00e9serve Cuv\u00e9e, a limited number of bottles of their No.1 Cuv\u00e9e are set aside for longer ageing and released after several years (on this occasion 6.5 years) giving it the title \u2018R\u00e9serve\u2019. This extended contact of lees ageing has resulted in added richness & complex nuances in the wine, along with Daniel\u2019s signature of balance and character. \n\u2605 <\/strong>A vibrant peach colour illuminates the glass, you are sweat up in the hypnotic bouquet of baked apple tart, grilled peaches, mille-feuille pastry notes and hint of vanilla. The fine elegant mousse creates a luscious duvet landing on the palate, gently revealing its generous and engaging personality, proudly showcasing those baked apples, ripe peach and almond biscotti nuances, all highlighted by a define citrus seam. Then you are again wrapped up in patisserie characters, with a deft infusion of spice and a hint of vanilla brioche. The ensemble of flavours glide across the dancefloor on a continuous fine bead, and the natural fruit acidity providing an added effervescence to the wine\u2019s lavish complexity and resulting in a stylish d\u00e9nouement. \n This No.1 \u2018R\u00e9serve\u2019 Blanc de Blancs NV has 12.5% Alc.\/vol. An \u2018Extra Brut\u2019 Style – with 2.3g\/L residual sugar. Chill gently and serve in a voluptuous flute or aromatic shaped wine glass at 8\u00ba- 10\u00baC. – *NZ$98.00 \n A lavish & complex Extra Brut with a stylish d\u00e9nouement. <\/em>\n

<\/p>\n\nCELLARING POTENTIAL: *(Article Posted 12\/10\/24)
\nDrinking perfectly this season; plus, it will hold nicely for another 5 – 7 years.
\n
\nFOOD PAIRING SUGGESTIONS:
\n Perfect wine pairing with crayfish w\/ lemon & garlic mayonnaise, tempura calamari, crab & prawn fettuccini, crumbed fish, creamy pumpkin gnocchi, freshly made seafood salads, or an apple tart served with fresh vanilla cream – enjoy<\/em>.\nAlways Share Responsibly\n

<\/p>\n\t\t\t\t\"Bottom-Banner-02\"\n\t\t\t\t\n\t\t\t\t\"Stemware-Icon-03\"\n\t\t\t\t<\/a>\n\t

35 YEARS EXPERIENCE \u2022 WINE & STEMWARE EXPERT <\/h3>\n\t\t

more wine reviews<\/h3>\n\t\t\t\n\t\t\t<\/a>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":11507,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-11511","page","type-page","status-publish","has-post-thumbnail","hentry","entry"],"_links":{"self":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages\/11511","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/comments?post=11511"}],"version-history":[{"count":12,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages\/11511\/revisions"}],"predecessor-version":[{"id":12654,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/pages\/11511\/revisions\/12654"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/media\/11507"}],"wp:attachment":[{"href":"https:\/\/grape-to-glass.com\/index.php\/wp-json\/wp\/v2\/media?parent=11511"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}