Add to basket
New Release. Price £60.00.
The colour is a bright and clear yellow gold. The first nose is very fresh and expressive with notes of hawthorn, lilac, wild white flowers and fruit notes such as pear, plum and Mirabelle.
The palate is straightforward with light notes of violet. Citrus fruits aromas dominate in this cuvee: lemon drops and grapefruit aromas sustained by fruit aromas (pear, plum) thus confirming the nose.
In the mouth, we can find aromas of citrus caviar and grapefruit. The finish has a long lasting, refreshing note with a hint of saltiness, and ends with notes of lemon.
44% Chardonnay, 56% Pinot Noir
Time spent in the cellars before disgorging: 8 years
Dosage - 6g/l
Pairing with food:
Can be enjoyed as an aperitif or all over the meal. It's an ideal pairing with sea or freshwater fish (John Dory, sea-bream, pickeperch etc.) and small game birds or white meat.
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 Ay, 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.