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A strong, bright and clear salmon-pink hue, embellished by flighty ruby-red reflections that sporadically revive and exalt the colour of this wine. The first nose is reminiscent of fresh summer fruits, combining the aromas of wild red berries found in bramble hedges and undergrowth in an ordered unity: raspberries, wild strawberries and redcurrants, all ripe red to perfection, blend with the more insistent fragrances of sweet spices, such as cinnamon and nutmeg.
In the mouth candid, generous and full-bodied. The rich, mellow and responsive mouth, lightly structured with exemplary length, immediately proclaims its vivacity, developing the aromatic farandole previously detected in the nose with even greater candour and with one noticeable difference: the invasion of red fruit jams (as opposed to freshly picked fruit) as blackcurrants and morello cherries. The mouthful is generous, opulent and ripe almost from the word go, naturally marrying roundness and concentration. Infinitely silky, its elegant perfume and velvet bubbles tantalize the taste buds and caress the palate.
The finish is remarkable, delicate and refined thanks to an effervescence which is quietly soothing whilst the wine develops its pleasurably persistent gingerbread aromas.
56% Chardonnay, 35% Pinot Noir together with 9% Red Wine from Bouzy and Ambonnay
Pairing with food:
Saltwater fish, such as angler, sea bream, bass, red scorpion fish, red rock mullet or dory, garnished with rich spices, reduced or crushed olives or tomatoes and perhaps more elaborate sauces; -small game, such as cutlets, aiguillettes or roasted noisettes of pheasant, woodpigeon, partridge, teal, young rabbit or venison, etc. served with a spicy foie gras sauce; desserts made with berries, for example chaudfroid, clafoutis, red fruit jellies, zabaglione, fresh fruit salad with a light syrup or a fruit tart, delighting gourmets and gourmands alike.
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.