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Viinin Kuvailu
The Story
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 jewel in the Gosset Crown has always been the Champagne Gosset Celebris. It is the top cuvee produced by Gosset and is only produced in the best vintages. Launched in the UK in April 2007.
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.
IN THE GLASS:
Shimmering pale gold colours.
ON THE NOSE:
The nose delivers floral aromas such as hawthorn, lilac and violet as well as fruity aromas of apricot, apple and fresh pineapple. After the wine has warmed a little, discreet notes of coffee will appear.
ON THE PALATE:
It is harmonious, fresh and elegant. On the first sip, notes of yellow fruits, pineapple, apricot and mirabelle plum complement each other. Notes of white flowers, hawthorn, lilac
and jasmine will appear afterwards. This beautifully crisp and fresh cuvée leaves a feeling of purity and fruitiness on the palate followed by beautiful flavours of green apple and lemon.
FOOD MATCHES:
Very elegant, this CELEBRIS VINTAGE 2002 extra-brut cuvée is ideal as an aperitif. It will also be perfect with free-range poultry, sweetbread with a lemongrass sauce or fishes served in a sauce
like monkfish with a browned butter sauce. This cuvée is made to please the most refined palates.
Wine Information
IN THE GLASS:
Shimmering gold colours.
ON THE NOSE:
The nose is immediately powerful and concentrated, rapidly delivering its sophisticated aromas of honey, dried fruit (Corinth grapes, (grilled) almond and hazelnut) and stewed fruit (apple) combined with sweet and spicy notes (vanilla and cinnamon).
ON THE PALATE:
The rounded and sophisticated palate retains a surprising freshness and as it warms, it releases notes of undergrowth and mushrooms, revealing the wine’s “radiant” character, between abundance and fullness. The reasoning behind the “under-dosage” is clear here, allowing the purest expression of the wine.
FOOD MATCHES:
Enjoy in autumn and winter, around the hearth; spend an afternoon savouring its beauty and fabulous flavours. At the table, its place is undisputed: accompanying red or dark meat, such as duck breast with blueberries, or a side of beef with wild mushrooms…
Assemblage :
Chardonnay 64 %,
Pinot Noir 36 %
Dosage : Extra brut (3,5 g/L)
Serve : between 8° and 10°
Cellar : Seven years and more
without malo-lactic fermentation
To preserve the natural fruitiness of the wines, malo-lactic fermentation is carefully avoided.
Vuosikerta 1998
This year's harvest is the largest the region has ever seen. Every corner of the appellation has managed to achieve the maximum authorized harvest yield of 10,400 kilos of grapes per hectare. Producers were also allowed to harvest an additional 2,600 kg which was allocated to the Champagne reserve, called blocking. This led to 330 million bottles of champagne being made in total. The lock-in system (which allows more production than necessary to meet demand) was the main tool for maintaining a stable price level in the 1990s.
