Founded in Aÿ in 1584 by Pierre Gosset, Gosset is the oldest wine house in Champagne. It also remains one of the most prestigious, considered by many collectors and connoisseurs as the world’s preeminent name in luxury champagne.
Gosset’s reputation for excellence starts on the vines. Its champagnes are composed almost entirely of grapes from Premier Cru and Grand Cru vineyards. Unlike most champagne producers, this illustrious wine house purposely avoids malolactic fermentation and always performs riddling and disgorging of prestige cuvées and large-format bottles by hand. Gosset champagnes are made with infinite care and kept in deep cellars for at least three years – and up to five or more for vintage and prestige cuvées – before release.
Gosset’s inimitable style – powerful and full-bodied, of unrivaled richness and staying power – has changed very little over the centuries. Gosset is now a fixture on wine lists of some of the most celebrated restaurants in the world, lauded by sommeliers for an exceptional capacity to enhance a wide range of cuisine. It is, in short, a legend among the wines of Champagne.
Released last week: Grand Blanc de Blanc Brut
100% Chardonnay from 11 different Premier and Grand Cru vineyards
A blend of various vintages: 1995, 1996, 1998, 1999. Rests on the lees for a minimum of eight years before disgorgement
In the Glass
Luminous golden hue with green tints. Fine, steady and lively bubbles
On the Nose
Expressive and complex. Begins with elegant floral and fruity aromas of flowers and white fruits, including plum. Notes of brioche and butter emerge giving way to nuances of lemon, cinnamon and clove
On the Palate
Full, concentrated and rich, with remarkable structure, balance and freshness. Voluptuous flavors of tropical fruit with notes of sandalwood, exotic spices and toasted pralines
This refined and sensuous cuvée charms with its complex yet harmonious aromatic profile. It will complement an infinite number of dishes. Perfect to sip throughout an entire meal, from pre-dinner cocktails to the cheese course.