No.1 Family Estate Rose

  • 91 Robert
    Parker
39 99
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No.1 Family Estate Rose  Front Bottle Shot
No.1 Family Estate Rose  Front Bottle Shot No.1 Family Estate Rose  Front Label

Product Details


Varietal

Region

Producer

Size
750ML

ABV
12.5%

Features
Green Wine

Your Rating

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Somm Note

Winemaker Notes

A fresh, youthful and precise bouquet. Softly fruited and seductive with lees laced light red fruits. Aromas of flowers, cherry and strawberries. Toasty quality and developing complexity as the wine relaxes in glass.

The wine offers a seamless balance of subtle cherry and almond hints combined with a fine acidity. Pretty crushed strawberry flavors and hints of yeasty autolysis. Dry and elegant with a fine and silky mousse.


Varietal: Méthode Traditionelle Rosé 100% Pinot Noir

Professional Ratings

  • 91

    The pale, coppery NV No 1 Rose is 100% Pinot Noir. It's slightly richer and tastes riper than the other NV bottlings and differs considerably in flavor as well, with hints of wild, alpine strawberries, lime and a subtle toasty element. It's medium-bodied, with a fine, almost creamy mouthfeel and a tart, refreshing finish.

No.1 Family Estate

No.1 Family Estate

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No.1 Family Estate, New Zealand
No.1 Family Estate Cellar Door Archway Winery Image

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.

Image for Sparkling Rosé Wine: Champagne, Prosecco & More content section

What are the different types of sparkling rosé wine?

Rosé sparkling wines like Champagne, Prosecco, Cava, and others make a fun and festive alternative to regular bubbles—but don’t snub these as not as important as their clear counterparts. Rosé Champagnes (i.e., those coming from the Champagne region of France) are made in the same basic way as regular Champagne, from the same grapes and the same region. Most other regions where sparkling wine is produced, and where red grape varieties also grow, also make a rosé version.

How is sparkling rosé wine made?

There are two main methods to make rosé sparkling wine. Typically, either white wine is blended with red wine to make a rosé base wine, or only red grapes are used but spend a short period of time on their skins (maceration) to make rosé colored juice before pressing and fermentation. In either case the base wine goes through a second fermentation (the one that makes the bubbles) through any of the various sparkling wine making methods.

What gives rosé Champagne and sparkling wine their color and bubbles?

The bubbles in sparkling wine are formed when the base wine undergoes a secondary fermentation, which traps carbon dioxide inside the bottle or fermentation vessel. During this stage, the yeast cells can absorb some of the wine’s color but for the most part, the pink hue remains.

How do you serve rosé sparkling wine?

Treat rosé sparkling wine as you would treat any Champagne, Prosecco, Cava, and other sparkling wine of comparable quality. For storing in any long-term sense, these should be kept at cellar temperature, about 55F. For serving, cool to about 40F to 50F. As for drinking, the best glasses have a stem and a flute or tulip shape to allow the bead (bubbles) and beautiful rosé hue to show.

How long do rosé Champagne and sparkling wine last?

Most rosé versions of Prosecco, Champagne, Cava or others around the “$20 and under” price point are intended for early consumption. Those made using the traditional method with extended cellar time before release (e.g., Champagne or Crémant) can typically improve with age. If you are unsure, definitely consult a wine professional for guidance.

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Marlborough Wine

New Zealand

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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.

Also produced successfully here are fruit-forward Pinot noirs (especially where soils are clay-rich), elegant Riesling, Pinot gris and Gewürztraminer.

NWNNZNO1ROSEMTNV_0 Item# 636407

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