Gosset : Celebris Vintage Extra Brut 2008

Tasting characteristics and advice for Gosset’s Celebris Vintage Extra Brut 2008

Tasting

Appearance

The wine shows a deep yellow hue, enlivened by a fine, abundant bead.

Nose

The bouquet reveals an elegant floral palette with notes of acacia, jasmine and mimosa, alongside fruity aromas of pear and mirabelle plum. The overall impression is rich and vinous while retaining lovely airiness.

Palate

The palate expresses indulgent pastry-like aromas evoking pear cake, vanilla madeleine, ladyfingers and sabayon. The finish stands out for its length and pronounced salinity.

Food and wine pairings

This champagne pairs perfectly with aged cheeses, white meats such as poultry, quenelles, sweetbreads, skate wing, or Arctic char.

Serving and cellaring

Celebris Vintage Extra Brut 2008 is ideally enjoyed at a temperature of 8°C. It can be enjoyed until around 2026.

An exceptional champagne from Champagne’s finest terroirs

The estate

Founded in 1584 by Pierre Gosset, an alderman of Aÿ, Gosset is among the oldest French Champagne houses. Based in Épernay, it farms around 60 hectares of vineyards across the prestigious villages of Aÿ, Mareuil-sur-Aÿ, Hautvillers and Cumières. Since 1994, the House has belonged to the Renaud-Cointreau group and has been led by Jean-Pierre Cointreau, supported by Odilon de Varine and Gabrielle Bouby-Malagu. Gosset stands out for its hallmark vinous style, the result of precise winemaking and extended aging in the cellar.

The vineyard

This cuvée comes from a rigorous selection of grapes from eleven villages classified as Grands and Premiers Crus in Champagne : Ambonnay, Avenay, Avize, Aÿ, Bouzy, Cramant, Cuis, Cumières, Trépail, Vertus and Le Mesnil-sur-Oger..

The vintage

The 2008 vintage represents the eighth edition of Celebris Vintage in thirty-four years, reflecting the exceptional character of the year. This cuvée was produced in a limited edition of only 15,000 bottles.

Winemaking and aging

Celebris Vintage Extra Brut 2008 was cellared in 2009 and benefited from twelve years of maturation in the cellar. After disgorgement, the champagne rested for a minimum of a further nine months. In total, under the guidance of cellar master Odilon de Varine, this cuvée underwent thirteen years of maturation, allowing the development of remarkable aromatic complexity.

Grape varieties

54% chardonnay, 46% pinot noir