Gosset Grande Réserve NV Champagne

Gosset • Non Vintage

$139.95

Club Member Price: $132.95 (?)

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Pickup available at Emperor Champagne Warehouse - Clik Collective

Usually ready in 4 hours

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750ml

Emperor Champagne Warehouse - Clik Collective

Pickup available, usually ready in 4 hours

unit 111/15 Cochranes Rd
Moorabbin VIC 3189
Australia

+611800242672
’The tension and energy of Grande Réserve are on full display in the great 2013 base vintage, filled with crunchy, exact red gala apple, lemon and even a hint of fennel. Power meets tension in a celebration of impressive fruit sources, showcasing their pedigree in depth and tension, blessed with all the toasted brioche and spice of long bottle age, illuminated by bright malic vitality and Gosset's signature of prominent, gently rolling, fine chalk mineral finesse. A very fine mousse wraps around a spine of magnificent, ripe yet confident malic acidity. Chalk minerality is heightened to profound levels, lingering very long with frothing salt mineral texture. Every detail lingers with generous length and accurate line. This is a Grande Réserve of greater precision, harmony and persistence than ever before – the finest I have seen this cuvée.’ 95 points, Tyson Stelzer, The Champagne Guide 2020-2021.

Style

Non Vintage

Dosage

Brut
What to Expect

- 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.

- 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.

Food Pairings

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.

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.

Technical Notes

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.

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.

About the House

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.

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.