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What To Expect
About The House
Technical Details
Food Pairings
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Discover the details...
- Excellent NV champagne
- Rich layers and great depth of flavour
- Pair with fancy Pâté or a vietnamese roll - Bahn Mi, just hold the chilli
Every champagne house is measured by the quality and character of its non-vintage and the Grand Reserve speaks for itself.
The mix is Chardonnay 32%, Pinot Noir 45% and Pinot Meunier 23% from Cumières, Boursault, Janvry, Chavot, Vertus, Cuis, Avenay,Tauxières, Louvois, Villers-Marmery, Trépail. Vinified and aged on lees to eliminate the risk of premature oxidation. Extra-Brut dosage (5 g/l) to preserve the balance between freshness, fruit and vinosity, without masking the wine’s character or purity. Aged for a minimum of 3 years in the cellar at a constant temperature, well beyond the legal minimum of 15 months.
There is definite mineral presence here coupled with a medley of orange citrus and juicy red delicious apple that come through in both aroma and flavour. The finish is persistent and keeps unfolding. There is great value in this NV and is certainly in the running to being some of the best available. Worth every penny.
One of the oldest brands in the region, Gosset has been making wine in Champagne since the early 1500’s, well before Dom Perignon and his trusty winemaking monks put the sparkle into the wine in 1668.
The house started out making still red wines in the former winemaking capital of Champagne, Aÿ and for many years resisted the sweeping sensation of making sparkling wine. The house to this day is focused on making it wine first before a champagne. This is in direct contrast to other houses that make acidic base wines purely for the purpose of making champagne.
One of the key winemaking techniques is the absence of malolactic fermentation. This preserves the pristine nature of the fruit and highlights its lively acidity and bracing energy. The wines therefore, benefit from an extended time in the cellar to gain their full potential. They would certainly have the potential to develop in yours.
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; 8g/L dosage.
This is a rich, complex yet fresh and vibrant wine, serve with pork and pistachio terrine or a pâte with fresh raspberries and red apple. If you are feeling more street, then try a Vietnamese roll - bahn mi - with pork pate, carrot, fresh herbs, chilli and fresh toasty baguette.