Boasting a heritage of traditional know-how, the Gosset Champagne House has perpetuated its style over the centuries. The Gosset family has been established in Aÿ, a Grand Cru of Champagne, since the 16th century. For 16 generations, the Gosset Champagne House has been perpetuating excellence. The house is currently guarded by Odilon de Varine, the Cellar Master and Deputy General Manager. The house's champagnes are recognisable particularly due to the distinctive shape of its bottle, which was inspired by the "antique" bottles used in the 18th century.
Gosset owns plots of land in the Grands Crus and Premiers Crus of the Côte des Blancs and the Montagne de Reims. The 140 hectares of vineyards are planted on the crus of Cumières, Courmas, Chamery, Avenay, Vertus, Villers-Marmery, Grauves, Avize Trépail and Cuis.
Gosset's Grand Millésime 2012 is made from fine Pinot Noir (Verzy, Mailly, Aÿ, Ambonnay...) and Chardonnay vineyards (Avize, Cramant, Le Mesnil-sur-Oger, Trépail, Villers-Marmery, Cumières...).
Vinification and ageing
Traditional vinification and ageing on lees. No malolactic fermentation in order to preserve the wines' naturally fruity aromas. The dosage is 8 g/litre and the ageing period lasts at least 5 years in the cellar at a constant temperature. Disgorgement is at least 6 months.
Gosset's Grand Millésime 2012 comprises a blend of Chardonnay (67%) and Pinot Noir (33%).
Sparkling and limpid, the robe is a beautiful light colour.
Fresh and expressive, the first nose gradually blends aromas of white fruits (pear, peach), grapefruit, aniseed and liquorice.
A frank and tense attack gives way to a delicate and beautifully pure palate. Aromas of small stone fruits (damson plum, mirabelle) mingle with flavoursome notes of pear and citrus fruits (orange, pink grapefruit). The palate has a nice liveliness throughout the tasting and is seductive with its length and refreshing salinity on the finish.
Food and wine pairing
Enjoy as an aperitif, Grand Millésime 2012 by Gosset will perfectly complement fish (sea bass, skate, sole, hake, meagre), sushi or maki and grilled white-fleshed fish served with green asparagus or spinach, for example.