x
  • Country ranking ?

    1 278
  • Producer ranking ?

    8
  • Decanting time

    No
  • When to drink

    2020-2035
  • Food Pairing

    Seafood, Salads & Consommes

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The Story

Vineyard Sources: (Chardonnay) Avize, Cramant, Le Mesnil-sur-Oger, Trépail, Vertus; (Pinot Noir) Ambonnay, Avenay, Aÿ-Champagne, Chignyles-Roses, Louvois

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.

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Vintage 1996

Up to this point 1996 has been considered a fantastic vintage which produced classic wines; the best since 1990. A long, dry summer produced grapes of record ripeness with record acidity. Some, including myself, question how the 1996s are aging. The wines are generally characterized by a distinctive rather lemony acidity and very good attack, but some wines now seem terribly austere, while others already seem dangerously short of fruit. None of the subsequent vintages are quite as distinctive as 1996, which in the more successful cases should almost certainly be drunk after the 1999s.

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Latest Pro-tasting notes

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Written Notes

Gosset ‘Grand Millesime’ 1996 – Fascinating as when we opened it, much loved by all (everyone in the group is a past winner of the Australian Vin de Champagne competition and some also Champagne lecturers, writers, an MW – so a reasonable number of presumably decent palates). My notes from when it was opened, when it was highly rated by pretty much everyone. Yet an hour later, cork taint so marred the wine as to make it undrinkable. So do you score/review the wine as it was upon opening or what it became. Anyway, when opened, bright acidity noticeable with the wine, which was rich with depth and complexity. There was development but it did look like there was plenty of scope for development. Nuts, honey, cumquats, creamy texture. Quite lovely. I gave it 93. An hour later, totally stuffed.

  • 93p
Early a grand and concentrated, oily, full-bodied wine. The flavor is a fine balancing act between softness and freshness. Nuts, toffee, and honey were early recognizable aromas in this wine. Suddenly fully ripe and Bollinger deep chocolate saturated and impressive. Seem much older than it is.
  • 94p
Gosset Grand Millesime Brut 1996 750 ml. Note: Cork sledded very easily with pretty much no resistance to get out.Tasted on march 1st 2016 Eye: vieil or, amberish, Bulles non present; medium viscosity (for champagne and sparkling wine) Nose: first nose is fresh and intense and complex: aromas of candied fruit,acacia honey mixed with fresh mushrooms (morels, trumpets, dry tea leaves, subtle dry tobacco leaves, honey, cooked golden delicious and gala apples Palate: Beautifully structured wine of champagne with bubbles slight gone; pure nectar of ripe apricot, pineapple, super ripe orange, pumpkin, vanilla... Slight after taste of yeast, wood forest. Medium bodied, acidity with superb backbone. Finishes with cayenne pepper Delicious without the bubbles, true Vin de champagne. Foodwise: baby poultries, veal cheeks with no fuss Drink now. 90 pts
  • 90p
Deep golden colour. Soft reound, herbacious nose, fruity round, very accentuated acidity. Ripe fruit, nice condition, but note very toastu. But super acidity. Cork?
  • 92p
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Origin

Ay, Champagne
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