No. 1 Family Estate Cuvée No. 1 NV (Gift Box)

Trophy for Best Sparkling Wine – 2007 Winewise Small Vigneron Awards
Top 10 Bubbles from 2006 - Joelle Thomson  

No.1 Family Wine Estate is a specialist, boutique winery in the Wairau Valley of Marlborough founded by Daniel and Adele Le Brun. The Le Brun story spans generations, with roots in Champagne since 1684, but its heart firmly in Marlborough since 1980. Daniel is a multi-award-winning winemaker and is known as 'the Grandfather of Méthode Traditionelle' in New Zealand. For over 40 years he has created wines that rival the best in the world using methods perfected over 12 generations by his family in Champagne.

Cuvee No. 1 is made from 100% chardonnay (blanc de blancs) and has had remarkable show success around the world. The very first Cuvée No.1 was released on Bastille Day 1999.

"This is a classically flinty blanc de blancs style with an ethereal texture and fine, drying acidity. It's a delicate yet powerful wine showing a mix of toasty autolysis characters with mineral, apple and citrus flavours."  Bob Campbell MW

No 1 Family Estate with Yvonne Lorkin (click on image to play video)

Expert reviews

"David Le Brun was New Zealand's first sparkling wine specialist when he established his Marlborough winery in the early '80s. After selling that winery he launched his new brand, No.1 Family Estate, and began to make even better bottle-fermented sparkling wines in a less oxidative way than before. This is a classically flinty blanc de blancs style with an ethereal texture and fine, drying acidity. It's a delicate yet powerful wine showing a mix of toasty autolysis characters with mineral, apple and citrus flavours."  Bob Campbell MW, Gourmet Traveller Wine - 96 points 

"NV No.1 Family Estate Cuvée No.1 After knocking on the door for a few years, No.1 Family Estate from Marlborough, NZ finally wins a well deserved trophy. The wine is rich and complex, with attractive toasty notes to the bouquet. The palate is impressively long and creamy. Stylish stuff."  Lester Jesberg, Winewise - Highly Recommended and Trophy for Best Sparkling Wine 2007  ★★★★★ 

"A multi-award-winning bubbly everywhere from here to Britain. Not that awards are everything in a world awash with wine. The creator of this wine, Daniel Le Brun, has arguably done more than anybody to pioneer Marlborough's and New Zealand's potential to make top quality sparkling wine. This one is entirely made from chardonnay grapes (a blanc de blancs style) and is hugely appealing as a result, creamy, friendly, easy style to enjoy. Eat: crostini with fresh feta and slivers of hot smoked salmon."  Joelle Thomson, NZ Herald - Top 10 Bubbles from 2006

"Great all-chardonnay sparkling, full of class and soft, sensual texture yet still carrying plenty of generous fruit. A light and refreshing statement with lots of bubble; elegant and refined. Delicious after work, for celebrations and as an aperitif. A very successful label since its first vintage."  Peter Saunders, Best of the Best – F&B magazine

Awards

Trophy for Best Sparkling Wine – 2007 Winewise Small Vigneron Awards
Top 10 Bubbles from 2006 - Joelle Thomson 
Gold Medal – 2007 Winewise Small Vigneron Awards
Gold Medal – 2005 Denver International Wine Competition
Silver Medal – 2006 Japan Wine Challenge
Silver Medal – 2006 London International Wine Challenge

The Le Brun story

Virginie, Daniel, Adele and Remy Le Brun of No 1 Family Estate 

The Le Brun story spans generations, with roots in Champagne since 1684, but its heart firmly in Marlborough since 1980.

The Le Brun family’s winemaking history dates back more than 335 years in the Champagne region of France, with the first record of a Le Brun planting vines in Champagne in 1684. Today the family own Champagne Alexandre le Brun in the Monthelon (Marne) region of Champagne, Champagne Glavier Le Brun near Cramant and Champagne Jorez Le Brun in Ludes.

From a young age, Daniel Le Brun was immersed in the family vineyards and Champagne production in the village of Monthelon. He studied winemaking and oenology at the Champagne school in Avize. After listening to tales from seasonal grape pickers he visited New Zealand, saw the huge potential and decided to emigrate.

In 1978 he met Adele in Rotorua and also visited Marlborough for the first time. "I was immediately convinced this was the place to be. The soil and the climate reminded me of Champagne in the best vintage years, yet it happens every year here in Marlborough," recalls Daniel. According to Adele, "His excitement at what he discovered was palpable and unstoppable. The writing was on the wall – he saw in Marlborough a combination of climate and soils that could create a Méthode Traditionelle to rival those wines of his native Champagne."

Daniel sold some of his vineyards in Champagne to his brother in 1979 to finance a future venture in Marlborough. A year later Daniel and Adele, along with 4-month-old daughter Virginie, made the move to Marlborough. They purchased 30 acres along State Highway 6 to plant their first vineyard in the Wairau Valley, using 50,000 cuttings Daniel had collected in his time at Rotorua. They also purchased a site in Renwick for a winery, which they named Cellier Le Brun.

Daniel began construction of his winery, including New Zealand’s first underground cellar, which involved shifting a hillside. He was New Zealand’s pioneer for classic Méthode Traditionelle as a commercial venture. His growing techniques and production methods used in Champagne were unknown here and he soon became known as 'The Crazy Frenchman'.

Starting a new vineyard required a lot of patience waiting for their vines to grow. In addition, once the vines were ready for their first harvest in 1983, the fermenting process for Méthode Traditionelle Sparkling Wines takes at least 18 months. He also had to wait for the arrival of a specialised Champagne press used specifically for the production of Méthode Traditionelle - it spent 5 months in transit from France. This press is integral to the traditional method and is still used in the No.1 Family Estate winery today. During this waiting period, Daniel took on a second job helping manage other vineyards to earn a living. "Working grower vineyards by day and his own vineyard at night, it was no surprise that neighbours referred to me as 'The Widow'," recalls Adele.

In 1985, five years after Daniel and Adele arrived in Marlborough, Cellier Le Brun released their first sparkling, Daniel Le Brun NV. When they opened their first bottle, they had over 200 guests, including New Zealand’s House of Representatives Jonathon Hunt and the French Ambassador Mr Jacques Bourgoin. Jonathan opened the bottle in the time-honoured tradition of sabrage. 

Over subsequent years Daniel received countless national and international awards for his wines.  At the 1995 Liquorland Royal Easter Show he was awarded the Trophy for Champion Wine of Show – the first time this had been awarded to a Méthode Traditionelle.

In 1996, Daniel and Adele sold the winery (Cellier Le Brun) and the brand (Daniel Le Brun). The original winery is now home to Mahi and the brand, now owned by Lion Nathan, continues as Daniel Le Brun.

Daniel and Adele established No.1 Family Estate in 1997 to continue the family’s winemaking heritage and the production of what are, arguably, the best sparkling wines made in New Zealand. As they could no longer use their name as a brand, they chose No.1 Family Estate in recognition of the many 'firsts' in New Zealand wine they had achieved over the years. Adele, as always, looked after the business and marketing affairs while Daniel was the chief winemaker. The very first Cuvée No.1 was released on Bastille Day 1999.

The next generation of Le Bruns, daughter Virginie and son Remy, are the faces of the future and are actively involved in building the No.1 brand, in New Zealand and around the world. Virginie discovered a passion for selling fine wines and spirits while in London and in 2013 became the UK & Europe Brand Ambassador. In 2017 she returned to New Zealand and is now the Sales Director, mentored by Adele.

Remy, during a trip to France in 2015, struck up a special bond with his grandfather Rene (Daniel’s father) and kindled his desire to continue the legacy of Le Brun family Champagne-makers. "For many years I resisted coming into the family business as I felt I would be piggy-backing on our parent’s success," says Remy. "On this trip I was able to see everything first-hand and had this overwhelming pride in our family history. No one was more surprised than myself that I wanted to join the family business." Shortly after his return to New Zealand in 2016, Remy began his Bachelor in Viticulture and Winemaking, juggling his studies with managing the vineyard and winemaking alongside Daniel. In 2020 Remy finished his winemaking studies and joined the winemaking team full time alongside Daniel and Lee Dobson.

"Family has always been at the core of what we do. To quote mum, we are first and foremost a family business. Mum and Papa have achieved remarkable success, not only as pioneers but as individuals who set benchmarks in their fields. So, it is with absolute certainty I say, I could not have a better mentor than my mother, and I know this is the same for Remy with Papa," says Virginie. 

About the winery

No.1 Family Wine Estate is a specialist, boutique winery in the Wairau Valley of Marlborough founded by Daniel and Adele Le Brun in 1997. This was after they sold their original Marlborough winery, called Cellier Le Brun, which they established in 1980. For over 40 years, Daniel has had one goal: to make Méthode Traditionelle wines that rival the best in the world and to do it in Marlborough.

Daniel is known as 'the Grandfather of Méthode Traditionelle' in New Zealand. No.1 Family Wine Estate is the only winery in the country committed exclusively to producing premium Méthode Traditionelle wine.

The Le Brun story spans generations, with roots in Champagne since 1684, but its heart now firmly in Marlborough since 1980. The Le Brun family’s winemaking history dates back more than 335 years in the Champagne region of France, with the first record of a Le Brun planting vines in Champagne in 1684. Today the family owns three Champagne houses.

From a young age, Daniel Le Brun was immersed in the family vineyards and Champagne production in the village of Monthelon. He studied winemaking and oenology at the Champagne school in Avize. After listening to tales from seasonal grape pickers he visited New Zealand, saw the huge potential and decided to emigrate.

In 1978 he met Adele in Rotorua and also visited Marlborough for the first time. "I was immediately convinced this was the place to be. The soil and the climate reminded me of Champagne in the best vintage years, yet it happens every year here in Marlborough," recalls Daniel. 

A year later Daniel and Adele, along with 4-month-old daughter Virginie, made the move to Marlborough. They purchased 30 acres of vineyard in the Wairau Valley, using 50,000 cuttings Daniel had collected in his time at Rotorua. They also purchased a site in Renwick for a winery, which they named Cellier Le Brun. 

In 1985, five years after Daniel and Adele arrived in Marlborough, Cellier Le Brun released their first sparkling, Daniel Le Brun NV. Over subsequent years Daniel received countless national and international awards for his wines. In 1996, Daniel and Adele sold the winery (Cellier Le Brun) and the brand (Daniel Le Brun). The original winery is now home to Mahi and the brand, now owned by Lion Nathan, continues as Daniel Le Brun.

Daniel and Adele established No.1 Family Estate in 1997 to continue the family’s winemaking heritage and the production of what are, arguably, the best sparkling wines made in New Zealand. As they could no longer use their name as a brand, they chose No.1 Family Estate in recognition of the many 'firsts' in New Zealand wine they had achieved over the years. Adele, as always, looked after the business and marketing affairs while Daniel was the chief winemaker. The very first Cuvée No.1 was released on Bastille Day 1999.

Their vineyard lies in the river bed of the Wairau River and is planted to Chardonnay, Pinot Noir, and Pinot Meunier. It is mainly flat terrain with soil that is a mixture of river stones, sandy loams and gravels which are ideal for growing the three traditional champagne varietals. The vineyard has had sustainability certification since 2009.

The next generation of Le Bruns, daughter Virginie and son Remy, are the faces of the future and are actively involved in building the No.1 brand, in New Zealand and around the world. Virginie is now the Sales Director, mentored by Adele. Remy finished his winemaking studies and joined the winemaking team full-time alongside Daniel and Lee Dobson in 2020.