Champagne Gosset Grande Réserve Brut NV

45% Chardonnay, 45% Pinot Noir, 10% Pinot Meunier; predominantly Aÿ, Bouzy, Ambonnay, Le Mesnil-sur-Oger, Villers-Marmery; aged a minimum of 3 years on lees; 8 g/L dosage.

'(43% chardonnay, 42% pinot noir, 15% meunier). This too is quite aromatically discreet with its Meyer lemon, brioche, green apple and yeasty nose. There is excellent intensity to the wonderfully fine flavors that combine power with finesse, all wrapped in a crisp, very dry and notably more complex finale. This is terrific and a wine that could be enjoyed now or held for further development.' 93 points, Allen Meadows, Burghound, September 2020.

Established since 1584, Gosset is one of the smallest Grande Marque Champagne producers. Whilst the champagnes that they produce have never been plentiful in quantity, they have distinguished themselves with the consistently superb quality throughout the entire range of champagnes produced. Remaining a family owned house, the Gosset family sold the business to the Cointreau family in 1994.

Starting with their flagship champagne, the superbly aged Grande Reserve multi-vintage, it is clear that they have sought to exceed all standards required by the region. Firstly, and most strikingly, the presentation is remarkable in heavy dark antique bottles that are unique to Gosset. Instead of aging this champagne for 3 years on lees before bottling, Gosset have aged this blend for four and half years. After bottling, this champagne is then aged a further 6 months in their cool cellars before they permit this champagne to be sold.

From the superbly smooth and well rounded flavours of the Grande Reserve to the elegance and perfume of the brilliant Grand Rose champagne to the incomparable Grand Millesime vintage it is clear that these champagnes have been conceived for the most demanding champagne enthusiast. Whilst the vintage champagnes are only released in the very best years, the cellaring capacity of Gosset champagnes in those select vintages is well documented. At Gosset malolactic fermentation is avoided to ensure sufficient acidity enabling a long evolution.