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On pouring reminiscent of a wild orchard where black cherries, bilberries and wild brambles with their authentic and juicy fragrances grow and ripen. A background note of grapes growing on a climbing vine can also be detected. Finish (bearing in mind that the wine has warmed a little) shows hints of sweet spices such as vanilla and cardamom married with notes of marzipan that rise timidly to the surface.
In the mouth generous, full-bodied and concentrated, this already mature wine neatly invades the palate whilst preserving its fruity, smooth and balanced nature. Hints of figs, prunes and candied cherries give the wine a warm taste whilst the floral and plant-based notes detected in the nose fade discretely, adding even greater sweetness and sophistication. The body shows exceptional flavours of Melba toast, roasted almonds, praline and lightly roasted coffee very quickly give rise to a roasted aroma whereas a voluminous and round mouthful encourage us to enjoy "rolling" this wine on the tongue.
The finish is long, potent and irresistible with the arrival of transient, very fleeting confectionary aromas, such as chestnut puree and rice pudding with caramel, concluding with a remarkable crispness.
46% Chardonnay, 44% Pinot Noir, 10% Pinot Meunier
Pairing with food:
Free-range poultry, such as chicken, farm-reared guinea fowl, young duck from Nantes or Rouen reared in their own habitat or hay and cabbage-fed rabbit, which may be braised, roasted or casseroled; white meat, such as a leg, loin, chop, fillet or upper leg of lamb or veal, roasted, grilled or casseroled, and perhaps served with a sauce.
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.