By The Grace of Gosset

Diary Date: By the Grace of Gosset. On Tuesday I was lucky enough to be invited to a Gosset Champagne trade master class at WildFire hosted by export director Frederic Beerens. Owned by the Cointreau family, the oldest wine house in Champagne (founded 1584) Gosset is renowned for focussing on making fine wines which just happen to contain bubbles rather than creating popular Champagne. Only the first pressing is used in making Gosset Champagnes and the first fermentation is never followed by a malolactic fermentation so the final wines always age well and exhibit a clean and fresh attack on the palate.

The NV brut excellence (40% PN/CH + 10% PM) which represents 40% of sales is a fine example of a well balanced keenly priced entry level Champagne cuvee – a step up from the run of the mill larger house NV styles (Gosset only produces 1.3 million bottles per year). The distinctly “upper crust” Grande Reserve (composed of 80% grand cru
material with 12% reserve wines) has to be my personal favourite from this house – great quality/value price point here and an effortless match with chicken or duck dishes.

Of course every Champagne lover would be familiar with Gosset’s famous NV Grand Rose which you can find by the glass in good restaurants – but please don’t forget the fabulous 1998 Celebris Extra Brut(only 3.5grms dosage) Its an amazingly exuberant mouth-filling well balanced and assertive Champagne that just demands food and my overall favourite from this latest master class line up. Call David Burkitt from Australian importer Vintage and Vine on 0417470590 to find out where to purchase Gosset in retail outlets.

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