Gosset

Gosset Blanc de Meunier |Blanc de Noirs |NV

Gosset

Gosset Blanc de Meunier

Blanc de Noirs NV

$239.99

- Top notch producer based in Epernay around the corner from Pol Roger

- This is Meunier masterpiece, using a patchwork of multiple vineyards

- Pair with Caviar and Truffle. Yes, it's THAT good.

If you thought the Blanc de Noirs or Vintage would be the most powerful in the Gosset line-up, think again. This the debut release from Gosset and the Emperor tasting team tried this first hand with ever-charming Global Brand Ambassador -Bertrand Verduzzier. 

Smoky, mineral and full of ripe orchard fruit, the mouth expresses the generosity of Meunier. Wine making on Chardonnay lees (Avize and Cramant) enhances its salinity and natural freshness. The 9-year aging in the cellar gives the Grand Blanc Cuvée de Meunier Extra-Brut a great complexity which brings out secondary and tertiary aromas.

After 9 years in the cellar, this 100% Meunier wine (Cumières, Pierry, Moussy, Vinay, Chavot, Monthelon, Hautvillers ...) reveals on the nose the authentic and fruity expression of this grape variety. with its aromas of summer fruits such as mirabelle, apricot and quince.

Technical details: 9 years on lees with the base wine coming from 2007, 5 g/l dosage and 10,000 bottles produced.

Club Price $227.99 (?) ?

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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.

Caviar and truffles. 

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. 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

Caviar and truffles. 

Descriptors & Texture

Savoury

Earth

Mineral

Foods

Toast

Stone Fruit

Cherry

Tropical Fruit

Yellow Fruit Coconut

Nut

Hazelnut

Herbs & Spices

Spice