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Champagne Gosset, the oldest wine house in Champagne, Aÿ 1584, has launched in 2011 a new addition to its Antique range of vintage blends – Grand Blanc de Blancs. This combination of 100 per cent Chardonnay grapes from three vintages (2003, 2004 and 2005) joins Grande Reserve, Grand Rose and Grand Millesime, and is a tribute to the blending skills of Gosset’s acclaimed cellar master Jean-Pierre Mareigner.
Mareigner selected the finest grapes from just 15 villages and the new Grand Blanc de Blancs aged in deep cellars for at least five years. Champagne Gosset selects its grapes from more than 60 villages.
The Blanc de Blancs is a precious concentration of the ‘terroir’ of Côtes des Blancs (Avize, Chouilly, Cramant, Mesnil sur-Oger, Oger and Cuis) and Côtes des Noirs (Tour sur Marne, Trépail, and Villers-Marmery)
“Full of complexity and aromas, it demonstrates perfectly the blending skills of our cellar master and is an exceptional cuvée. More than a Grand Blanc de Blancs, this is a Grand Gosset Champagne.”
On the palate it is harmonious, complex and delicate, with great freshness. It is a crisp and well-structured champagne with a gentle silky finish. It is the perfect aperitif and is excellent paired with seafood such as scallops, crab or lobster.
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 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.