In the mouth warm and welcoming, elegant and fruity. The qualities of the wine are evident: vitality of structure and preciseness of bouquet, fine texture and harmonious balance. The champagne’s mature elegance and intense persistency are heightened by a flurry of floral scents (iris and wild violets): a first hint of the enjoyment to come. Thirst-quenching, impertinent sparkle and full, voluptuous flavour generously trimmed with supple tannin, brimming with exceptionally rich fruit flavours: red berry coulis, rose petal jam, lightly roasted mandarin peel, liqueurs made from fruit kernels… all this fascinates, titillates and delights the taste buds.

The finish is delicate, long and soothing edged with the freshness and deliciously lively character of spice: aniseed and sweet liquorice; a slight but persistent hint of vanilla. This champagne makes you want to come back for another glass…

Grape Variety:

68% Chardonnay, 32% Pinot Noir – including 7% red wines from Ambonnay and Bouzy

Dosage - 5 g/l

Pairing with food:

Scottish salmon steak with smoked salt, curds of goat cheese, freshly picked herbs and a saffron spiked vinaigrette. Or a tartare of rainbow trout with slivers of smoked trout, grilled sword fish and meat juices spiked wih rosemary, aubergines stuffed with smoked salmon and parmesan, or tournedos of monkfish with stewed red peppers and a delicate artichoke cream. Rack of salt-meadow lamb baked in hay in a sealed oven dish accompanied by lightly sautéed salsify and chanterelle mushrooms, rabbit terrine studded with duck foie gras and veal sweetbreads. Or even with certain fresh, soft cheeses or desserts using seasonal red fruits such as morello cherries and fromage blanc whipped with cream topped with red berry coulis or how about a raspberry mille-feuille .

Background Information:

Champagne Gosset is the oldest wine house in Champagne established in Ay in 1584 and is owned by the Cointreau family. The Cointreaus also own Gosset’s sister company, Cognac Frapin, and Jean Pierre is currently C.E.O of both companies. They bought Gosset in 1993 when Albert Gosset of the original Gosset family died. The Cointreaus hold strong the belief that Gosset is a family run business and maintain the hands on approach that was started by the original Gosset family.

Situated in the tiny Grand Cru village of Aÿ, 5 kilometres north of Epernay, Gosset has some rather famous neighbours, including Bollinger. However, production is much below that of the larger houses and would struggle to reach the number of bottles produced by Krug in a year. Yearly production has now reached almost 1.3 million bottles. All Gosset champagnes are ‘recently disgorged’ and the house does not undertake malolactic fermentation. This preserves acidity which in turn keeps the wine fresh for much longer. Bottles are removed from one part of the cellar to another every six months, and given a vigorous shake in the process. This reinvigorates any live yeast and is only carried out by a few houses.

The jewel in the Gosset Crown has always been the Champagne Gosset Celebris. It is the top cuvee produced by Gosset and is only produced in the best vintages. Launched in the UK in Spring 2008.

The Gosset style is very creamy, dry but not acidic, full, biscuity and yeasty. All the cuvees have good bottle age. The champagnes are excellent by themselves or with food.