Gosset Grand Reserve Brut Champagne NV 75 cl

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The least planted of the three main grapes, chardonnay is still a crucial partner, bringing elegance and finesse to a blend. When grown so far north, acidity levels in chardonnay are high, but this is essential for wines to have longevity, and to ensure that the finished blend doesn't taste flabby. It is this acidity that marks the finesse and precision of these fine sparkling wines. Champagnes with a high proportion of chardonnay are generally the most elegant and pure styles and make wonderful aperitifs. Champagnes made solely from chardonnay are known as blanc de blancs ('white of whites'). The Gosset style of dry Champagnes is well expressed in their nonvintage cuvée. It is crisp with a steely acidity that is balanced by apple and tight citrus fruit flavors. The wine is fresh while also showing a touch of bottle aging. Gosset, the oldest of Champagne houses, have been making wine in Aÿ since 1584, much longer than Champagne has had bubbles intentionally! Brut Nature/Brut Zéro - Fewer than 3 grams of sugar per litre (1 on The Wine Society’s sweetness code) In the early years, under the ownership of Pierre Gosset, red wines were the sought-after bottles, particularly at the royal court. In the 18th century sparkling wines began to be deliberately made and the bottle shape used at Gosset to this day reflects the early ‘flask’ bottles employed at that time.

What marks the ‘Champagne’ method from other sparkling wines is the fact that this complex and gradual maturation process, along with the second fermentation, takes place in the same bottle as the wine is sold. The House produces a range of different wines, including a range of non-vintage bottlings: the House’s flagship multi-vintage blend Grande Réserve, its Blanc de Blancs and Rosé. As for vintage wines, its Grand Millésime is joined by the “prestige” Celebris cuvées, which are only produced in the very best years. Bottled at the end of the spring following the harvest, 4 years minimum aging in cellars. The dosage is adjusted with precision to preserve the balance between freshness, fruit, and vinosity without masking the wine’s character and purity. of vineyards in Champagne are planted with Chardonnay and it performs best on the Côtes des Blancs and on the chalk slopes south of Epernay. It is relatively simple to grow, although it buds early and thus is susceptible to spring frosts. It produces lighter, fresher wines than those from Burgundy and gives finesse, fruit and elegance to the final blend. It is the sole grape in Blancs de Blancs, which are some of the richest long-lived Champagnes produced.

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The NV Grande Reserve Brut, which is 45% Chardonnay, 45% Pinot Noir, and the rest Pinot Meunier and 8 g/l dosage, is lifted with tropical and citrus fruit, including lychee, orange blossom, and lime. Juicy and medium-bodied, with tangerine and mango, it is a solid entry to the range. Created with the vision of making the very best brut non-vintage in Champagne, Gosset Grande Réserve Brut NV is a blend of only Grand and Premier Cru grapes. Aged for a minimum of five years on the lees, it is still presented today in the same antique bottle used when the House first began making sparking wine. A truly faithful expression of the famous Gosset style. Founded in Ay in 1584 Champagne Gosset is the oldest wine house in Champagne. The Grande Réserve is the true signature of the House. Its style rests on Pinot Noir from Ay which gives the structure to the wine. Malolactic fermentation has been avoided to preserve the freshness and the elegance of the fruit and a long ageing in cellars will bring roundness and complexity. Dosage is kept low as in the style of the house (8 g/l).

Founded in Aÿ in 1584 by Pierre Gosset, Champagne Gosset is the oldest wine house in Champagne. For more than four centuries, the family has preserved its house style, a true reflection of the terroir; a textured wine that shows purity, precision and persistence. An engaging bouquet of lively citrus and strawberry fruits with lovely smoky minerality. The palate shows fresh citrus fruits together with light minerality and a lovely toasty finish. The next two digits refer to the week in the year, in the case above, the 8th week of the year, (February 2015).WINE: Grande Réserve is the “heart” of the range. This non-vintage cuvée utilizes mostly Chardonnay and Pinot Noir with a small portion of Pinot Meunier. Grande Réserve spends 3-4 years on the lees, which is three times longer than the AOC legal limit and provides added texture and complexity. The nose opens with the fresh ripeness of yellow apple and highlights of Granny Smith. Beautifully subtle autolysis on the palate deepens into notes of creamy apple crumble, Golden delicious and Mirabelle plum while remaining utterly straitlaced. Elegance, length and absolute freshness are inherent and quietly convincing. Gosset is still based in Aÿ, a village just a few kilometres from Epernay, and remains relatively small at 1.3 million bottles a year, with the focus on premium wines. The house style here is one of purity, elegance and precision. Founded in 1584, Gosset is the oldest House in the Champagne region. Production remained fairly low-key until 1994, when the House was sold to the family owned Renaud-Cointreau Group. This takeover saw an increased level of investment improve their vineyard management and fostered a doubling of Gosset's annual production to nearly one million bottles in just fourteen years. Production was accelerated by the return to the beautiful old-fashioned bottles identical to the ones used by Jean Gosset in the 18th century. After sixteen generations in the famous village of Aÿ, the winery has only recently moved to Épernay and the modern ex-Malakoff cellars. Champagne Gosset’s winemaking utilizes all the grapes and terroir have to offer and minimizes other inputs. Gosset carefully avoids malolactic fermentation, thus preserving the malic acid present in the grapes. Grower lots are kept separate until it is time to blend the cuvées, and vinification temperatures are managed carefully to preserve delicate aromatics. During assemblage, all the lots are tasted blind – there are no recipes. Similarly, dosage for each lot is selected during blind trials. Non-vintage wines are cellared for at least three years, vintage wines at least seven and 10 for the CELEBRIS cuvées.

WINERY: Champagne Gosset produces dynamic, textured cuvées that reflect their sourcing, primarily Grand and Premier Cru vineyards. By following a winemaking philosophy that minimizes inputs beyond what the grapes provide (e.g. no malolactic fermentation), the winery continues a family legacy of excellence that started in 1584, making it the oldest wine house in Champagne. Gosset crafts truly artisan and gastronomic Champagnes, wines which are often seen in Michelin-star restaurants across the world. Newly appointed Chef de Caves Odilon de Varine (who took over in 2016) carries on the hallmark style of the House: extended aging “sur lees” in the cellars gives the wines extra richness and complexity in the finished glass, while the wines often don’tt undergo malolactic fermentation, to preserve the wines’ acidity and freshness. The results tend to be very creamy, dry and full, with rich, biscuit notes, framed by a trademark mineral freshness.How significant is France in the world of wine? The most popular international grape varieties, from Chardonnay to Merlot to Cabernet Sauvignon, are native to France. In many years France produces (and consumes!) more wine than any other country. Its production and export of fine wines is unmatched.

For centuries, French wines have set standards to inspire winemakers around the world. No other country has France’s long history of fine wine production, which has helped define wine styles around the world. Today the House is owned by the Renaud-Cointreau group, a family firm that also owns Cognac Frapin. Situated in the tiny Grand Cru village of Aÿ, five kilometres from Epernay, quality-focused Gosset has some rather famous neighbours, including Bollinger; its production, however, is much below that of the larger Houses, at around 1.3 million bottles (Moët & Chandon, for comparison, makes close to 30 million). Which grapes are included in the blend, and their proportion, is one of the key factors determining the style of most Champagnes. Three grapes are used - Pinot Noir, Chardonnay and Pinot Meunier. opens with a rich, ripe and intense, yet elegant and distinguished bouquet of sweet cherries, yellow plums, brioches, lemons and a hint of nougat. Round and intense on the palate, this is a medium to full-bodied, elegant and mouth-filling Brut. It has charming cherry fruit, and nice freshness and grip in the finish. There are lovely herbal aromas in the aftertaste...

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This cuvée has a bright and golden colour. The nose is dominated by the freshness and the fruit. The Chardonnay brings finesse sustained by notes of yellow fruits such as peach and Mirabelle plum. On the palate, the wine is full-bodied and generous. The Pinot Noir of Ay gives its structure. Hawthorn and white flowers merge naturally. Acidity is expressed by citrus fruits. Rosé Champagne is unique in that it is the only rosé in France that is allowed to be made by mixing red and white wines, as opposed to the normal method of using dark-skinned grapes and macerating them for a short period, so a little of the colour is leeched. In the past some houses felt it rather beneath them to produce rosé Champagne, but almost all do so now. A recent study proved that Champagne may be stored equally well standing upright as horizontal. The pressure inside the bottle ensures the cork does not shrink and dry out for many years. Champagne is sensitive to light and warmth and should always be stored somewhere dark and cool. Champagne is made from chardonnay, pinot noir or pinot meunier grapes (there are one or two other permitted varieties but these are very rare) grown on chalky hillsides within a strictly demarcated region centred on the twin towns of Reims and Epernay, some 90 miles east of Paris. After hand harvesting, each grape variety is vinified separately, and in the following spring, the wines are blended unless a blancs de blancs is to made in which case any blending will be from parcels of chardonnay that were vinified separately. Yeast and sugar are added, and the wine is bottled for its second fermentation which creates the bubbles, or mousse. In some Champagnes the dégorgement is delayed, sometimes for years, to increase the depth and complexity of the flavours through more time spent on the lees. After topping up (dosage) with a little more wine and sugar (known as liqueur d'expédition), the bottle is sealed.