Gosset is the oldest known producer of wine in the Champagne, its origins going back to 1584. Since 1994 it has been owned by the Cognac house, Frapin and Jean Pierre Cointreau is currently C.E.O of both companies. Situated in the tiny Grand Cru village of Aÿ, 5km from Epernay, Gosset has some rather famous neighbours, including Bollinger. However, production is much below that of the larger houses, at around 1.3 million bottles, where as Moët et Chandon are nearing 30 million. With this small production, Gosset concentrates on the quality of its wines rather than the quantity. All Gosset champagnes are ‘recently disgorged’, normally with a high proportion of Chardonnay and without malolactic fermentation. This preserves acidity which in turn keeps the wine fresh for much longer. The Gosset style is very creamy, dry but not acidic, full, biscuity and yeasty.
The Extra Brut Gosset Champagne has been made from a blend of 32% Chardonnay, 45% Pinot Noir 45% and 23% Pinot Meunier sourced from villages including Cumières, Boursault, Janvry, Chavot, Vertus, Cuis, Avenay, Tauxières, Louvois, Villers-Marmery, Trépail.
Vinified and aged for three years on its lees “to eliminate the risk of premature oxidation”, well beyond the legal minimum of 15 months, the wine has a dosage of just 5g/l, with the aim of preserving the “balance between freshness, fruit and vinosity, without masking the wine’s character or purity”.
On the nose, the wine is said to exude aromas of “white flowers, such as acacia and hawthorn, set off by succulent aromas of pear,” replicated on the palate, along with peaches, mirabelles and greengages, and described as a wine with “great purity with a fresh and lively acidity”.
Gosset cellarmaster, Odilon de Varine, added: “This cuvée offers a subtle blend of aromatic precision and vinosity. It shows a complex and round character while being Extra-Brut It has been designed for drinkers who love lively Champagnes.”