Gosset


Gosset Blanc de Noirs |Blanc de Noirs |NV

Gosset

Gosset Blanc de Noirs

Blanc de Noirs NV

$184.99

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

- This is a limited edition Blanc de Noirs. If you like BDN, you'll fall for this

- Pair with John Dory and morel mushrooms.

Gosset where originally based in Aÿ before moving to their current home in Epernay. It makes sense that some of their best parcels are sourced from the Grand Cru of Aÿ along with Ambonnay, Verzy, Chigny-les-Roses and Tauxières.

We swooned over the aromatics, with mineral, smoke, leather, cherries, kirsch and coconut making their presence. There is an abundance of minerality all flowing from the Grand Cru terroirs all holding their poise with great acidity, vibrant freshness (no malo) and definitive length. 

This is in the same league as Bollinger La Grande Annee 2007.

"I am proud of this limited-edition cuvée, which expresses the finesse and elegance of Pinot Noir, used in our other Gosset wines,’ said Gosset cellarmaster, Odilon de Varine. ‘We are delighted to share this unique wine with all our fellow champagne connoisseurs, followers and friends."

"Resolutely raw but deliciously greedy, with an exhilarating finesse, it is at once airy and vinous, seductive and invigorating, complex and pure, generous and graceful, subtle and sumptuous. A great wine."

NEIL BECKETT, THE WORLD OF FINE WINE

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

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.

John Dory and morel mushrooms would set this wine off.

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

John Dory and morel mushrooms would set this wine off.

Descriptors & Texture


Savoury

Earth


Mineral

Foods


Toast

Stone Fruit


Cherry

Tropical Fruit


Yellow Fruit Coconut

Nut


Hazelnut

Herbs & Spices


Spice