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In the mouth full, concentrated and almost voluptuous, the flavours are remarkably structured, rich and creamy, showing marvellous balance between succulence and lively acidity, with fruity flavours of sugar-encrusted candied pineapple and orange or of dried fruit such as apricot and fig linked by smooth, honeyed and delicately spicy aromas. All refined freshness and light, ably seconded by a creamy, perky sparkle whilst the attractive balsamic and decidedly spicily-sweet scent of sandalwood bursts onto the palate to join superb smoky aromas of crème brulée and lightly roasted pralines.
The finish is long, persistent finish reinforced by moderate acidity that marries adroitly with extremely volatile hints of toast and the sweet flavour of preserved citron fruit.
100% Chardonnay – sourced from 11 premiers and grand crus
Dosage - 3.5 g/l
Pairing with food:
Refined, flavoursome and infinitely sensuous, try it with a galantine of chicken or a flaky pastry tartlet filled with tiny chanterelle mushrooms, little darioles of citrus-spiked spider crab or a crayfish flan, a thick fillet of plaice with chive cream or brill with either fennel or mango and grapefruit, veal tendrons with basil or rabbit confit with wild thyme, a verbena soufflé or an apricot tart with a creamy frangipane base. Then there are all the blue cheeses such as gorgonzola, or try it with a hard cheese such as parmesan or pecorino romano.
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. The Blanc des Blancs was launched in the UK in April 2007.