Gosset


Gosset 15 Ans|Prestige|NV

Descriptors & Texture

Descriptors & Texture


Savoury

Winemaking

Winemaking


No Malo-lactic Fermentation

Earth

Earth


Mineral

Stone Fruit

Stone Fruit


Cherry

Red Fruits

Red Fruits


Strawberry

Herbs & Spices

Herbs & Spices


Spice

Epernay

Epernay

What to expect


Intense golden colour. The nose is filled with ripe peach and apricot. Warm toast, honey and an overwhelming vinous nose.

Powerful, bold and salivating with a marmalade-like acidity (bitter-tart) with orange and apricot juiciness. This has great length and complexity on the palate and fills the mouth with a tremendous acid line. Strong mineral presence with a powerful structure. 

This is a multi-vintage blend of 1995-1996-1998. It was bottled in 1999 and disgorged in 2016, so it's more like 17 years on lees (instead of 15 Ans). The story goes that this wine was accidentally lost in the cellars of Gosset and was made by the previous winemaker Jean-Pierre Mareigner.  It is a blend of 60:40 chardonnay to pinot noir with a combination of some parcels of fruit coming from Aÿ and Avenay Val d'Or where Mareigner was from. This sits at comfortable 7 g/L and is a complete knockout of a wine. Limited quantities remain.

$229.00

Descriptors & Texture

Descriptors & Texture


Savoury

Winemaking

Winemaking


No Malo-lactic Fermentation

Earth

Earth


Mineral

Stone Fruit

Stone Fruit


Cherry

Red Fruits

Red Fruits


Strawberry

Herbs & Spices

Herbs & Spices


Spice

What to expect


Intense golden colour. The nose is filled with ripe peach and apricot. Warm toast, honey and an overwhelming vinous nose.

Powerful, bold and salivating with a marmalade-like acidity (bitter-tart) with orange and apricot juiciness. This has great length and complexity on the palate and fills the mouth with a tremendous acid line. Strong mineral presence with a powerful structure. 

This is a multi-vintage blend of 1995-1996-1998. It was bottled in 1999 and disgorged in 2016, so it's more like 17 years on lees (instead of 15 Ans). The story goes that this wine was accidentally lost in the cellars of Gosset and was made by the previous winemaker Jean-Pierre Mareigner.  It is a blend of 60:40 chardonnay to pinot noir with a combination of some parcels of fruit coming from Aÿ and Avenay Val d'Or where Mareigner was from. This sits at comfortable 7 g/L and is a complete knockout of a wine. Limited quantities remain.

About the house

About the house


Food Suggestion

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. We have been impressed by all the cuvées, which recently arrived in Australia (September 2017) and the Grande Reserve Brut is an outstanding entry level champagne for a classy producer.

Food Suggestion


In all honesty, this has so much to offer. Just get some great glassware either a Burgundy glass or the Emperor Champagne Tulip and let the wine unfold. If you wanted, some aged parmesan or truffled brie would be a great accompaniment.