No.1 News and Updates

It was a rosy start to the day for No.1 Family Estate with the results of the Champagne Sparkling Wine World Championship Trophy results announced over night.

 

We are delighted to announce that the No.1 Rosé Marlborough Méthode Traditionelle NV has been awarded a Gold Medal, Best in Class and Trophy for Best New Zealand Sparkling Wine 2020 at the prestigious Champagne and Sparkling Wine World Championships!

 

2020 was a record-breaking year for the CSWWC with over 1,000 entries across 30 countries that submitted their top Champagnes and Sparkling wines. The judges for this competition are a small team of sparkling wine specialists who blind taste every single wine entered. Only 75 Best in Class awards are presented and 9 National Trophies and we are very proud to be among these world-class producers.

 

CSWWC Judge Essi Avellans said “For me, learning what our Best in Classes are is only second to the excitement of the World Champion Trophies. I truly enjoyed the Best in Class selection process this year, when we put our heads and palates together to select ‘the one’ amongst all the very good Gold Medal quality contenders within every region and category. These Best In Class are world-class wines.”
 

Ellie Vincent, Marketing Manager at No.1 Family Estate said “We have been eagerly awaiting the results of this competition after it was originally delayed due to COVID-19. Thank you to the judges and organisers who pulled this competition together and executed safely despite the COVID level restrictions in the UK.”

 

Our award-winning sparkling Rosé is made in the traditional method using 100% Pinot Noir. It celebrates the superb climate of Marlborough and has a fresh, youthful and precise bouquet of flowers, cherry and strawberries. Delicate salmon-pink in colour with a mass of tiny bubbles. The palate is dry and elegant with a fine and silky mousse. 

 

Find out more about our No.1 Rose 

Read about the CSWWC results at The Buyer UK.

  

No.1 Rose Marlborough Methode Traditionelle NV | CSWWC Judge Tom Stevenson

Are You Bubble R????eady for Christmas?

It's that time of year when we look forward to enjoying the festive cheer and something bubbly! Whether it's for a gift, to enjoy with family on Christmas day or to pop the cork on New Year's eve you'll need to have your favourite bubbles in good supply!

 

As a specialist producer of Methode Traditionelle we've got you covered for all your bubbly requirements. We all have different tastes when it comes to wine, so it can ????be helpful to taste the difference between the styles if you can! If you're local to Marlborough you can pop in for a tasting at our Cellar Door - we are open 11am - 4pm daily. If you are based elsewhere we have arranged a number of tastings at retailers across Auckland, Wellington and the Lower North Island. ?

 

This month Adele and Daniel Le Brun will be celebrating 40 years of pioneering Méthode Traditional in Marlborough. It is a story that spans generations, with roots in Champagne but its heart now firmly in Marlborough.

 

Often referred to as the ‘grandfather’ of Méthode Traditionelle in New Zealand, Daniel’s winemaking roots date back to 1684 in Champagne. As the eldest son and 12th generation vigneron he was set to take over the family business. Instead, he embarked on a journey that would lead him to the bare paddocks of 1980’s Marlborough.

 

“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. There was no winery infrastructure back then, just bare paddocks. Not a blade of green grass to be seen, just a few dusty sheep and that was about it” said Daniel.

    

   

As a habitual nail-biter during times of frustration or excitement, this image captures Daniel’s excitement while discovering Marlborough on his first visit in 1978.

 

Daniel arrived in Marlborough in September 1980, followed in October by his wife Adele and 4-month old daughter Virginie. Daniel was a pioneer for classic Méthode Traditionelle as a commercial venture in New Zealand and his traditional approach soon earned him the title of ‘The Crazy Frenchman’.

 

In a time when Muller Thurgau was the popular varietal with a small amount of Riesling and Sauvignon Blanc, Daniel began developing his first vineyard – close planted with the traditional Champagne varietals Chardonnay, Pinot Noir and Pinot Meunier.  In 1983 he began construction of his specialist Méthode Traditionelle winery, and New Zealand’s first underground cellar.

 

In 1985, five years after arriving in Marlborough, Daniel and Adele released their very first Daniel Le Brun NV. Their dream of being ‘New Zealand’s Champagne’ was underway. Over the years Daniel has achieved countless national and international awards and it was a significant milestone for him to be awarded Champion Wine of Show at the 1995 Liquorland Royal Easter Show. This was the first time in New Zealand this had been awarded to a Méthode Traditionelle.

 

Adele and Daniel sold out of their first venture Cellier Le Brun and the Daniel Le Brun brand in 1996. A year later in 1997 they launched their family venture No.1 Family Estate in recognition of the many ‘firsts’ they had achieved. Their signature Blanc de Blancs, Cuvée No.1 was the first wine produced by No.1 Family Estate and released on Bastille Day in 1999. Today, No.1 Family Estate remains 100% family owned and is the only winery in New Zealand committed exclusively to producing premium Méthode Traditionelle.

 

Following in Daniel’s footsteps, son Remy has joined the winemaking team and will become the 13th generation winemaker. Daughter Virginie has been mentored by Adele and is the Sales Director and ‘face’ of the brand.

 

“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” said Virginie.

 

No.1 Family Estate will be celebrating this milestone with the launch of the Cuvée Virginie 2016 at Winetopia Auckland on 30th October.

 

Although Daniel believes every year in Marlborough could be a vintage year, he only produces a vintage wine in the years he deems to be exceptional, and 2016 was one of those. Each of these hand-crafted vintage wines are dedicated to a member of the Le Brun family and 2016 is a proud tribute to his daughter Virginie.

 

Wherever you may be, please join us on the 30th October and raise a glass to New Zealand Méthode Traditionelle and our 40 year journey in Marlborough. We'd love to see you enjoying your bubbles so please tag us @no1familyestate or use #Pioneers40years #no1familyestate #heartsinmarlborough #rootsinchampagne

 

From Champagne to Marlborough, view the timeline here

Find out more about the Cuvée Virginie 2016 here

 

 

We've recently sent out our annual wine samples to industry reviewers and wine buffs! It was with delight that we received our first reviews from sommelier Candice Chow.

Candice has recently taken the reins for the late Raymond Chan wine reviews. With two decades in international fine dining and 10 years of experience in New Zealand hospitality we can’t think of a better person to continue Raymond’s legacy and be the custodian of his 10,000+ wine reviews.

We take pleasure in sharing Candice’s reviews of our No.1 Rose and Cuvee No.1 below and if you have a bottle to hand, set up your own tasting and see if you agree!

No. 1 Family Estate Rosé Méthode Traditionelle NV, Marlborough

Bright, even, peach-pink sunset, the bubbles are fine and moderately persistent. The nose is softly-full, elegantly presented, aromas of red berries, red florals, melded with yeasty-autolysis details and complexity. Medium-bodied, dry to taste, vibrant palate with good depth of flavours. Red berries and red florals are fresh; well-proportionally interweaved with toasty details and creamy autolysis. The palate is lively and flows with good energy along a chalky textured-line, linger harmoniously to a linear, sustained finish. This is an elegant rosé méthode traditonelle with integrated flavours of red berries, red florals, subtle toastiness on a balanced, creamy palate. Match with beef carpaccio and salmon gravlax over the next 3 years. 18.5+/20 pts Sept 2020

 

No. 1 Family Estate Cuvée No.1 Méthode Traditionelle Blanc de Blancs NV, Marlborough

Bright, lemon with some depth. Bubbles are fine and persistent. The nose is elegantly voluminous, nuances of stonefruit, lemon sherbet, custard pastry, underlying subtle nuttiness. Medium-bodied, dry to taste, the palate is elegantly presented, a concentrated core of peaches, lemon sherbet is with good flavour intensity, broaden by creamy custard and pastry elements, linger to a linear finish. The mouthfeel is filled with creamy mousse and lees ageing details, enriched by subtle nutty notes. 

 

The wine flows seamlessly with good energy and bright acidity, in harmony with a small dose of sugar sweetness. This is a poised and refined, Blanc de Blancs style méthode traditionelle with flavours of peaches and lemon sherbet, creamy custard and nuts in harmony on a seamless flow. Match with prawn cocktails and crayfish over the next 3-4 years. 18.5+/20 pts Sept 2020

   

 

 Visit https://www.raymondchanwinereviews.co.nz/ to find out more about Candice Chow and Raymond Chan wine reviews.

Like many of you, we have been looking closely into our New Zealand ‘backyard’ and it’s great to see such enthusiasm for the unique destinations and local produce our country has to offer!

We are always on the lookout for gorgeous ingredients to enjoy with our bubbles. This month we’ve found a local alternative to one of our favourite delicacies.

Native to France, and known as ‘black diamonds’ the Perigord Truffle is quite rightly one of the highlights of French gastronomy…. and in France, enjoyed alongside an equally indulgent partner, Champagne!

The good news is, this delicate little morsel is quietly lurking in the rolling hills of North Canterbury! Grown on the roots of Oak and Hazelnut trees, our friends at Amurie Truffiere say it is the combination of limestone soil and dry climate that makes truffles grown here every bit as good as those in France.

So there we have it, locally grown and highly sought after Perigord Black Truffles to enjoy with our No.1 Family Estate Méthode Traditionelle - right here in New Zealand’s backyard!

The truffle season typically runs June – August, to find out more visit http://www.amuritruffiere.nz

 

Champagne Risotto With Truffles

 

We couldn’t resist whipping up a little ‘Champagne’ & Truffle Risotto. The aroma of this dish was divine and it paired beautifully with our No.1 Reserve, a mature Méthode Traditionelle to work with the intense and earth-like characters of the truffle. Enjoy!

 

Prep: 10 minutes / Cook: 25 minutes

Ingredients:    Serves 6

4 cups (960 ml) vegetable or chicken stock

2 cups (480 ml) warm filtered water

25g butter

1 small onion, finely chopped

Sea salt flakes

4 garlic cloves, minced

2 sprigs fresh thyme

2 cups (380 g) arborio rice

¾ cup (180 ml) No.1 Family Estate Cuvee No.1

15-20g fresh Black Truffle

 

Directions:  

• In a medium pot, add the stock and water and bring to a simmer.
• In a separate large, heavy-bottomed pan, heat the butter and oil over a medium heat. Add the onion and a pinch salt and sauté, stirring frequently with a wooden spoon, until the onion softens and starts to become translucent.
• Add garlic and thyme to the pan, stir, then add the rice. Continue to stir frequently to coat the rice in the butter and to prevent sticking. Toast the rice 2-3 minutes until it smells nutty and the edges of the grains look translucent. Pour the Champagne into the rice and stir until it is absorbed.
• Ladle in one cup of the broth. Continue cooking the rice and gently stirring until most of the liquid has been absorbed before adding another cup. Adjust the heat as needed to keep both pots at a simmer.  You do not need to stir continuously, but stirring frequently will help your risotto cook evenly and achieve the desirable creamy consistency.
• Continue to add the stock one cup at a time. Cook the rice until it is tender, about 20 minutes. Remove the thyme sprigs about halfway through and discard. You may have a little leftover broth. If you run out of liquid before the rice is tender, add more water.
• Just before serving, stir in a splash of the stock to loosen the consistency, if necessary. Plate the risotto and use a mandolin or truffle shaver to shave fresh truffles on top. Enjoy immediately.

 

If you are working with a smaller truffle you can use a microplane (parmesan grater) to grate the truffle instead of shaving it to ensure you get maximum truffle flavour in each bite.

 

 

Here in New Zealand we are firmly in the Bluff Oyster season. As oysters are a famous pairing with Champagne, and of course Methode Traditionelle, we’ve caught up with Richard from Oyster & Chop Bar & Bistro in Auckland.
 

What makes Oyster & Chop unique?

We pride ourselves on having the best oyster bar in Auckland. Our menu includes refined, classic dishes with a distinctive twist by our Head Chefs. Backed up by great service, our wine list is hand selected by Cameron Douglas, NZ’s only Master Sommelier. Our location is unbeatable in the heart of the Viaduct Harbour and we’ve been a ‘go to’ Auckland destination since 2015.

Can you tell us a little bit about the dining style at Oyster & Chop?

The dining style at Oyster and Chop for me echoes all the good things of a classic brasserie. A grown up, sophisticated but relaxed environment overlooking the Viaduct Harbour. Our talented kitchen team produce consistently great meals served by knowledgeable, professional waiters.

 

      

 

 

 

 

 

 

 

 

What sort of foods can guests expect to enjoy? How do these change seasonally?

Oyster and Chop as our name suggests is all about great oysters and fresh seafood complemented by a large range of dry aged steaks. All of our meat is hormone free and ethically sourced. Our range of oysters change with the season (and the weather) serving of course Bluff

oysters in their season. Our Pacific Rock Oysters meanwhile, are sourced from all over the top half of the North Island. Often we have up to 10 different varieties depending on which oysters are showing at their best from month to month.
 

Can you tell me a little about where you source your produce from? Has this changed due to COVID-19?

We are lucky to have close relationships with some fantastic suppliers and that hasn’t changed thankfully with COVID-19 and Level 4 lockdown. Neat Meat and Carve Meat Co. for example supply almost all our meat from the finest producers; Black Origin Wagyu Beef, Te Mana and Taupo Lamb and Pamu Venison to name just a few.
 

What is your favourite oyster variety and/or dish on the current menu?

Our native Bluff Oysters are world renowned for good reason. However I have to confess my favourites have always been Clevedon Coast Oysters; certified organic. They still taste as good as I remember when the factory shop was a ‘must stop’ in my teenage years, on the way to and from the Coromandel.
 

No.1 Rosé features on your wine list, what would you choose from the Oyster & Chop menu as a perfect pairing?

We have a new sharing dish on our menu called ‘Taste of the Ocean’ which is a perfect match for the No.1 Rosé which has the palate weight and fruit intensity to complement the grilled crayfish and flambeed prawns. Its lovely dry, fresh finish works so well with the subtle sweetness of the Tua tuas and the creamy, brininess of the oysters that highlight the platter.
 

 

Level 1 0pening Hours:We are open daily from 11.30am for Lunch and Dinner and have just resumed weekend brunches from 8.30am Saturday and Sunday.

 

Find Out More and Book:

Visit Website.
Book Online HERE.
Call 09 377 0125 or email  [email protected]

 

Last week, as New Zealand moved to Level 2, it was incredible to see how our friends in hospitality have transformed their restaurants into safe and happy places. Finally, we can come together with our nearest and dearest to enjoy a delicious meal out of our bubbles. We think this is undoubtedly worth cracking open a bottle of bubbles for!

We caught up with two of our favourite Wellington restauranteurs to see what they have got in store for Level 2.

Steve Logan @ Logan Brown Restaurant:

What makes Logan Brown unique in its style and service?

Logan Brown is unique for its beautifully restored 1920s banking chamber dining room, but more importantly its 23 years of dedication to 'Sharing a Taste Of our Place' with guests. That is everything that makes us proud about New Zealand's wonderful kai and special brand of hospitality.

What new offerings do you have for Level 2?

Dining In: We are excited to open our dining room to a brand new offering from Logan Brown - Logan Brown Bistro. This will be a more casual take on everything you love about us, seasonal ingredients, thoughtfully prepared with flair and respect, but simplified to nourish and comfort.

Takeaway: Also, we have created Logan Brown At Yours; A delectable dinner kit set menu available for delivery or pick up Thursdays through Saturday. Dishes every bit as good as those available in the dining room, but carefully designed to be easily recreated at home.

How has the dining space been adapted for level 2?

We will be taking full advantage of our spacious dining room with numerous alcoves and booths around the central banquet. This will spread our guests out safely and follow all COVID-19 protocols.

Can you tell me a little about where you source your produce from? Has this changed due to COVID-19?

We care deeply about our country's environment. So, we source local, sustainable produce and strictly avoid the likes of dredged scallops and at-risk species such as bluefin tuna and whitebait.

We are really proud of New Zealand's environment, the land and seas bounty, and the amazing people who harvest or produce from it. Despite the challenges we have been presented with, we have so much to be grateful for. We've had amazing support from our loyal customer base and our fishers, farmers and producers.

What No.1 wines are available at Logan Brown?

Our favourite NZ bubbles; No.1 Cuvée will be front and centre on our wine list for our guests to celebrate a small step back to a proper way of life!

Find Out More and Book:

• Visit Website.
• Book Online HERE.
• Call 04 886 1985 or email [email protected].

 

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Davey McDonald @ Ortega Fish Shack & Bar

Do you have a message for customers?

It's so great to be back, it's been a long time away from all of our staff and customers, who are all very much part of our extended family, we've missed them, and it feels like we've come back to a joyous home. We are really focusing on what we love doing and getting back on track the best we can.

What makes Ortega unique in its style and service?

We're relaxed and like to keep it simple, fun and want our customers, staff and suppliers to think of it as their own place. We have a short and fresh focused menu that is printed daily and has a big emphasis on fresh fish and seafood. We love playing around with ideas to keep it fun and interesting. But we also have a selection of classic dishes that have always been on there, like our Beef Fillet with Café de Paris butter & fries.
 
What new offerings do you have for Level 2?

We are running our full menu that we know our customers love, but our Cheffie's minds have been ticking away while in lockdown. There's been some playing around going on in their own kitchens, so we've come back with some brand new, delicious dishes which we're super excited about.
 
How has the dining space been adapted for level 2?

We have lost a few tables and have had to shrink the number of people we can usually fit to make sure there is enough spacing in the restaurant. Our tables are cosy, so this has been a bit trickier for us, but definitely doable and we're just happy to be back operating.
 
Can you tell me a little about where you source your produce from? Has this changed due to COVID-19?

Our focus has always been on sourcing produce very locally, and from people who we know and love, and in these times this is more important than ever. Whatever is the best quality, sustainable & freshest is what we are looking for. Then we can build our menus around that. We have an extensive range of suppliers. We like using people who give their products lots of care and respect and can tell us all about the story and history behind it.
 
What No.1 wines are available at Ortega Fish Shack?

We have the No.1 Cuvée and No.1 Rosé on our wine list at the moment. We absolutely love both of these wines for their own unique style which delivers massively. They pair particularly well with a few of our little starters like our teeny weeny creamy French toast fish sandwiches, and oysters of course. The Rosé is amazing with our Ceviche entrée, which we always have on the menu.

The Cuvée is crazy good with a new dish; steamed fish of the day with buttered savoy cabbage and Swiss chard, shellfish velouté and deep-fried cauliflower.

Level 2 0pening Hours: Tuesday - Saturday 5 p.m. until late

Find Out More & Book:

• Visit Website.
• Call 04 382 9559 or email [email protected]. Leave a message and the team at Ortega will get straight back to you!

 

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No1 Family Estate Restaurant & Café Partners

Planning to head for a bite to eat and a glass of bubbles? Here’s a list of places in your region that are open during level 2. Enjoy!

Auckland:

• Blue Breeze Inn
• Hallertau
• Oyster & Chop
• Little Jimmy
• Saint Alice - From 21/05
• Vondel
• Freida Margolis
• Huami at Sky City
• Crave Café
• Kind Café

 

Tauranga:

• Sommerset Cottage

 

New Plymouth:

• Frederics Restaurant & Bar
• Snug Lounge
• Social Kitchen

 

Hawkes Bay:

• F.G Smith Eatery
• Opera Kitchen
• Pacifica Restaurant

 

Wellington:

• Logan Brown
• Ortega Fish Shack
• Arcimboldi
• Maranui Café

 

Blenheim & Picton:

• Arbour
• Raupo
• Scotch
• Gramados
• Harvest Restaurant at The Marlborough Lodge
• Eleni Café
• Marlborough Vintners Hotel
• The Wine Station
• Bamboo Garden
• Cafe Cortado

 

Nelson:

• The Boat Shed Café
• Urban Oyster Bar & Eatery - Opening Soon
• Parts & Service
• Harry's Hawker House - Opening Soon
• Hopgoods
• Comida Café at PREGO Mediterranean Foods
• Sprig & Fern Milton Street

 

Queenstown & Wanaka:

• Ivy & Lolas Kitchen & Bar - Opening Soon
• Nest Kitchen & Bar at Kamana Lakehouse - From 21/05
• The Lodge Bar
• Cork Bar

 

This year Mother’s Day may be a little different. Especially, for those who have grown up sons and daughters living at a distance, or outside of your Level 3 bubbles.

As a family business, Mother’s Day has always been an occasion that is high on our list of celebratory days.

Mums, Step-mums, Foster Mums, Nanas, Aunties, good friends and Dads (who often play Mum too) all deserve to be recognised for raising stellar human beings with love and care, especially during these unprecedented times.

This year if you’re unable to see your Mum in person we thought we’d share three ways to help you get together virtually or let Mum know you’re thinking of her.

1: Take her to the virtual movies:

Did you know that Netflix Party allows you to watch a movie while also social distancing? You will need Google Chrome, but the service is free. Find out more HERE.

2: Make music:

Use your Spotify account to create the perfect Mother’s Day playlist with all her favourite music. Then share via a link. Your Mum can then open her specially compiled playlist in her browser and enjoy the songs you’ve selected. Find out more about playlists HERE.

3: Throw a virtual party:

Don’t let social distancing stop you from having a face-to-face catch up with the whole family. Throw a Houseparty! Find out more about the app HERE.

Now it’s time for a competition:

To help you treat the person you think is the ‘Best Mum in the World’ this year we have teamed up with acclaimed artist and photographer, Helen Bankers, to bring you a delightful Mother's Day Prize Package worth $170.

• Hellebore Detail Greeting Card
• ‘Noted’ A5 Journal
• Hellebore Country Garden Design 100% Pure Sheepskin Scuff
• PLUS, a No.1 Family Estate Stopper & Chiller Bag

To enter simply fill out a few details HERE.

And a few extra treats from our online store:

We’ve also added some exclusive Mother’s Day offers to our online store. Order online and we’ll send your gift to the person you want to recognise this Mother’s Day.

• No.1 Rosé Case - $239
  Includes 15% off case price, plus a No.1 Family Estate ‘Hearts in Marlborough, Roots in Champagne’ tea towel. 100% Cotton.
• No.1 Rosé Ice Bucket & Stopper Gift Pack - $144
  Includes one bottle of No.1 Rosé, an Alumenti silver ice bucket and No.1 stopper.
• No.1 Cuvée Ice Bucket & Stopper Gift Pack - $134
  Includes one bottle of No.1 Cuvée, an Alumenti silver ice bucket and No.1 stopper.
• No.1 Cuvée Chiller Bag & Stopper Gift Pack - $62
  Includes one bottle of No.1 Cuvée, a No.1 chiller bag and stopper.
   

Order your gifts HERE.

During Level 3 we will continue to offer free, contactless, delivery (within NZ only).

In New Zealand and in many places around the world, it’s vitally important that we all stay in our bubbles this Easter.

It’s going to be a little different for everybody as we hunker down to keep our loved ones safe. Large family gatherings will no longer be on the menu, so in this year’s Easter blog we thought we’d focus on some traditional meals that you may already have the ingredients for.

A Kiwi Easter Brunch:

When it comes to a traditional Easter Sunday in New Zealand, a delicious brunch is often considered the perfect feast. With a smaller household to feed you might want to reconsider your menu choices. But there are plenty of ways, beyond the traditional smoked salmon and scrambled eggs, to enjoy a delicious brunch with a bottle of No.1 Cuvée. Here are a few of our favourites:

•    Smoked fish frittata
•    Avocado and poached eggs on toast
•    Pancakes with lemon and sugar (the Edmonds cookbook has a tried and tested recipe!)

A French Lamb Stew:

Lamb is always a firm favourite for Easter lunch. This French lamb stew serves four. If there’s just two of you in your bubble, cook the whole thing and freeze some for a later date.

French Style Navarin of Lamb:

•    8 lamb shoulder or neck chops
•    Salt and freshly ground pepper for seasoning
•    ¼ cup plain flour
•    1 tablespoon butter
•    2 tablespoons tomato paste
•    2 ½ cups of stock
•    3 fresh thyme sprigs or 1 teaspoon dried thyme
•    1 stick rosemary
•    3 bay leaves
•    4 cloves garlic, chopped
•    400g can chopped tomatoes
•    250g baby carrots, peeled and topped
•    2 spring onions, cut into thirds
•    200g round green beans, trimmed
•    1 cup peas
•    300g baby potatoes, halved

Method

1.    Preheat the oven to 150°C.

2.    Season the lamb with a little salt and pepper. Place the flour in a bag with the chops and toss to coat.

3.    Heat the butter over a high heat in a large ovenproof casserole dish. Sear the chops and set aside.

4.    Add the tomato paste to the pan and cook for a few minutes on a high heat.

5.    Add the stock, thyme, rosemary stick, bay leaves, garlic and the tomatoes.

6.    Return the lamb to the dish and cook in the oven for 2 1/2 hours.

7.    Steam the vegetables until tender. Add a little oil, salt and pepper then toss to coat.

8.    Serve the lamb stew in large bowls, topped with freshly steamed vegetables.

This stew will pair beautifully with No.1 Rosé. If you’d rather not polish off the whole bottle, save some for later in the week, just like the lamb. A good-quality stopper, like the ones we sell online, will keep your bubbles in good shape for a couple of days.

Wherever you are in the world we wish you a safe and healthy Easter from No.1 Family Estate.

Where to get your Easter bubbles while staying in your bubble:

Within New Zealand, you can order online direct from No.1 Family Estate HERE. There is no minimum order and all deliveries will be made contactless.
You can also order online from Glengarry.
In the UK, order online from Amathus.

Please enjoy No.1 Family Estate wines responsibly.

Even before the government announced that New Zealand would proceed to the Level 4 alert to contain the spread of COVID-19, we had made the sad, but sensible decision to close our cellar door.
 
Over the last couple of days, like many of you, our team have been setting up their ‘home offices’ and will continue to be online to keep you updated. Please follow us on Facebook or Instagram @no1familyestate.

This is a time in New Zealand when we must all care for each other, protect each other and offer support to each other, both practically and emotionally.

Common sense, compassion and not losing our sense of humour will, we're sure, be the order of the day for some time ahead. And, in fact, it always should be!

We would like to thank all our tour operators and visitors who have supported us over the busy summer season, and of course, our dedicated No.1 Family Estate team.

Some of our supermarket retailers around the country are still open.

Hopefully our bubbles will continue to add cheer to your household bubble!   

For now, it’s time to catch up on reading, movies and spring (autumn) cleaning!

Stay safe and healthy,

With very best wishes, Adele & Daniel.

Here's how to make your day brighter with bubbles!

Order online direct from No.1 Family Estate. There is currently NO MINIMUM ORDER and we are offering FREE SHIPPING throughout New Zealand.

Buy your wines HERE.