Gosset
Champagne Grande Reserve Brut
| Denomination | AOC Champagne Reserve Brut |
|---|---|
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Area | Champagne region (France) |
| Grape varieties | 45% Chardonnay, 45% Pinot Nero, 10% Pinot Meunier |
| Aging | Minimum ageing of 4 years in the cellar |
- Classic method Brut: sparkling wine with 12% vol. and fine, persistent bubbles
- Grape blend: 45% Chardonnay, 45% Pinot Noir and 10% Pinot Meunier
- Ageing: at least 4 years in the cellar on the lees for greater structure
- Aroma and taste: lemon meringue, Mirabelle plums, white flowers and toasted notes
- Serving and pairings: serve at 6-8°C; suitable for shellfish, fish, poultry and as an aperitif
Description
What kind of wine it is
Gosset Grande Réserve Brut is a sparkling wine of great structure produced using the Traditional Method. On visual inspection, the Champagne displays a bright golden yellow colour and a fine, persistent perlage. The combination of Chardonnay, Pinot Noir and Pinot Meunier creates a harmonious blend with remarkable volume. On the nose, intense notes of lemon meringue pie and Mirabelle plums emerge, enriched by hints of hawthorn, white flowers and toasted nuances. On the palate, the clear citrus acidity brings balance to the sip, culminating in a finish that enhances the structure and depth of the wine.
Where it comes from
This wine originates from the Champagne region, from grapes grown in the villages of Aÿ, Bouzy, Ambonnay, Le Mesnil-sur-Oger and Villers-Marmery. Production is overseen by Gosset, a historic estate founded in Aÿ in 1584. The use of the three varieties faithfully reflects the character of the terroir, highlighting the connection between soil and climate. This geographical origin ensures a wine of great precision, where Chardonnay brings freshness and Pinot Noir provides body and substance. An approach that fully respects the local winemaking vocation.
How it is produced
The grapes are hand-harvested, selecting only the first press juices for blending. The vinification does not include malolactic fermentation, a choice that preserves the integrity and freshness of the fruit. Some cuvées ferment in oak barrels, a technique that enhances the complexity of the aromas. Ageing on the lees lasts at least four years in cool underground cellars. The process concludes with manual riddling and disgorgement, with a Brut dosage that balances the fresh notes and the vinous component without masking the expressive purity.
History and Curiosities
Founded in Aÿ in 1584, Maison Gosset is the oldest Champagne house. The Grande Réserve Brut is presented in the iconic historic bottle. The cuvée is produced exclusively from first pressing musts and does not undergo malolactic fermentation in order to maximise the purity of the fruit. Thanks to patient ageing on the lees for at least four years and meticulous manual remuage, this sumptuous wine offers vibrant freshness and a structure of extraordinary depth.
Awards
-
93/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
92/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
92/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
92/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
93/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perlage
Perfume
Color
Taste
Serve at:
06 - 08 °C
Longevity:
05 - 10 years
- Start up year: 1584
- Oenologist: Guillaume Berbé
Only the first pressings, also called "cuvées", are used for blending to make Gosset Champagne.
Some growths undergo their first fermentation in oak vats, to achieve their concentrated aromas and exemplary finesse. These vats are marked with the seal of the house of Gosset, as was done originally by Claude Gosset, alderman of Ay in 1630.
The first fermentation is never followed by a malo-lactic fermentation, which inevitably causes a loss of freshness, and this ensures that Gosset champagnes keep better.
The Gosset blends are made from the best growths of the Marne (Grand & Premier Crus), with an average of 95% on the official scale of growths.
All Gosset Champagnes are aged in bottles laid on slats in a deep cellar at a steady temperature. They are disgorged after an average of 5 years of aging, when they reach their peak.
Manual remuage (turning of the bottles) is still carried out at Gosset, and precedes the disgorging which is carried out in the traditional.way.
Before being shipped, Gosset Champagnes rest several months in the cool calm of the Gosset cellars.
All bottles which carry the Gosset collar contain a great Champagne, exclusively created by the house of
Gosset at Ay-Champagne.
The great growths are sold in an "old-style" bottle identical to that used by Jean Gosset, another Ay alderman , this time in the 18th century. It is unique and instantly recognisable the world over.
Charter certified by Jean Pierre Mareigner, cellar master at Champagnes Gosset. Read more
| Name | Gosset Champagne Grande Reserve Brut |
|---|---|
| Type | White classic method sparkling wine brut |
| Denomination | Champagne AOC |
| Size | 0,75 l |
| Alcohol content | 12.0% by volume |
| Grape varieties | 45% Chardonnay, 45% Pinot Nero, 10% Pinot Meunier |
| Country | France |
| Region | Champagne region |
| Vendor | Gosset |
| Story | History and Curiosities Founded in Aÿ in 1584, Maison Gosset is the oldest Champagne house. The Grande Réserve Brut is presented in the iconic historic bottle. The cuvée is produced exclusively from first pressing musts and does not undergo malolactic fermentation in order to maximise the purity of the fruit. Thanks to patient ageing on the lees for at least four years and meticulous manual remuage, this sumptuous wine offers vibrant freshness and a structure of extraordinary depth. |
| Origin | Aÿ, Bouzy, Ambonnay, Le Mesnil-sur-Oger, Villers-Marmery |
| Fermentation | 48 months on the lees |
| Production technique | Classic method (traditional method) |
| Wine making | Traditional vinification and ageing on the lees, avoiding premature oxidation. Malolactic fermentation is carefully avoided to preserve the naturally fruity aroma and ensure optimal preservation. Some cuvées undergo the first fermentation in oak barrels to concentrate the aromas. Only the first pressings (cuvée) are used for blending. The bottles are aged lying on racks in deep cellars at a constant temperature, with manual riddling before traditional disgorgement and further resting for several months in the cellar before shipping. |
| Aging | Minimum ageing of 4 years in the cellar |
| Allergens | Contains sulphites |