Champagne Gosset

Its structure of absolute subtlety and distinction is the perfect expression of the Champagne Gosset style. Vinified and aged on lees to eliminate all risk of premature oxidation. Malolactic fermentation is carefully avoided in order to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing. Brut dosage (8 g/l) to maintain the balance between freshness, fruit and the body of the wine. Aged for a minimum of 3 years in the cellar at a constant temperature, well beyond the legal minimum of 15 months. On the appearance, the robe is Luminous and golden. The nose is full of Freshness and fruit aromas. The Chardonnay offers a delicacy underscored by aromas of yellow fruit such as peach and Mirabel plum. On the palate the Pinot Noir from Aÿ has a magnificent structure. Hawthorn and white blossom intertwine harmoniously, with a finely-honed acidity carried by notes of citrus.

Vinified and aged on lees to eliminate all risk of premature oxidation. Malolactic fermentation is carefully avoided in order to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing. The red wines of Ambonnay and Bouzy give this rosé its delicate hue and lovely fruitiness. Brut dosage (8 g/l) to maintain the balance between freshness, fruit and vinosity without masking the wine’s personality and purity. Aged for a minimum of 3 years in the cellar at a constant temperature, well beyond the legal minimum of 15 months. On the appearance, it’s a soft swirl of rose petal pink with hints of salmon pink and cherry red highlights. The nose is unmistakeably strawberry – in all its forms from freshly picked to strawberry jam. On the palate, the Champagne is well-structured, with a balance between the tension of the freshness and luscious red fruit dominance (wild strawberries and cream or coulis) softly envelop the palate, with a smooth, superbly fresh finish.

Vinified and aged on lees to eliminate all risk of premature oxidation. Malolactic fermentation is carefully avoided in order to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing. Brut dosage (6 g/l) to maintain the balance between freshness, fruit and vinosity without masking the wine’s personality and purity. Aged for a minimum of 10 years in the cellar, resulting in a beautifully complex and fruity wine. On the appearance, it’s a brilliant deep gold Champagne. Exceedingly fresh and expressive on the nose, with hawthorn, lilac, and wild white blossom entwined with fruit notes such as pear and Mirabel plum. The palate isdeliciously ample with superb vinocity. Subtle notes of vanilla, with an acidity and freshness to give perfect balance. Citrus aromas and tangy notes of lemon and grapefruit are complemented by pear and plum as well as dried fruits and fresh walnuts.

Vinified and aged on lees to eliminate all risk of premature oxidation. Malolactic fermentation is carefully avoided in order to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing. Brut dosage (8 g/l) to maintain the balance between freshness, fruit and vinosity without masking the wine’s personality and purity. On the appearance, it’s a shimmering, translucent wine. On the nose, a wonderfully fresh and expressive first impression reveals an assortment of white-fleshed fruit such as pear and peach which develops into notes of grapefruit, aniseed and liquorice. On the palate, the lively attack is delightfully taut. The finely poised, full-bodied palate remains incredibly light, with every sip revealing notes of damson, mirabelle plum, and ever-present pear, followed by the citrus flavours of orange and pink grapefruit. Sustained by a bold liveliness, the wine finishes satisfyingly with just a hint of salinity.

Gosset Grand Blanc de Blancs is made from 100% Chardonnay grapes grown in fifteen villages of the Côte des Blancs (Avize, Chouilly, Cramant, Le Mesnil- sur-Oger, Oger, Cuis) and the Côte des Noirs (Villers-Marmery, Tours-sur-Marne, Trépail). Each of these villages and terroirs bring their own character, complexities and aromas to the wine, culminating in this exceptional cuvée. Vinified and aged on lees to eliminate all risk of premature oxidation. Malolactic fermentation is carefully avoided in order to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing. Brut dosage (6 g/l) to maintain the balance between freshness, fruit and vinosity without masking the wine’s personality and purity. Aged for a minimum of 3 years in cellars maintained at a constant temperature, well beyond the legal minimum of 15 months. On the appearance, there is an abundance of fine bubbles. Delicately pale gold in colour. On the nose, a mineral and floral nose with aromas of blossom and white fruit, apricot and Mirabel plum punctuated with tangy citrus notes of lemon, quince jelly and honey. On the palate, this bright and well-structured champagne offers white flowers mingled with lightly toasted notes. Harmonious silky palate.

Vinified and aged on lees to eliminate all risk of premature oxidation. Malolactic fermentation is carefully avoided in order to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing. Extra-Brut dosage (3g/l) to maintain the balance between freshness, fruit and vinosity without masking the wine’s personality and purity. Ageing for a minimum of 10 years in the cellar results in a beautifully complex and structured wine. This is an excellent wine for laying down. On the appearance, it’s a sparkling, pale yellow colour with a string of fine, discreet bubbles. The nose is complex with smoky notes and hazelnut overtones. A very fresh nose which, as it warms slightly in the glass, reveals minty, even slightly spicy notes. Very fine tension on the palate with volume and a crispness carried through to the middle palate with notes of brioche. The delightful sharpness of Chardonnay reappears on the finish with a hint of pink grapefruit.

Vinified and aged on lees to eliminate all risk of premature oxidation. Malolactic fermentation is carefully avoided in order to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing. Extra-Brut dosage (5 g/l) to maintain the balance between freshness, fruit and vinosity without masking the wine’s personality and purity. Aged for 10 years in the cellar at a constant temperature, resulting in a beautifully complex and fruity wine. The colour is pale pink with ruby-cherry reflections. On the nose, flavours of raspberry, strawberry, blueberry and vanilla but also fresher notes of flowers such as lilac or violet. On the palate it is fresh and broad dominated by red fruits such as strawberry, raspberry and redcurrant, giving a soft full sensation finishing on notes of grapefruit and lemon.