Gosset


Gosset Grand Brut Rosé|Brut Rosé|NV

Descriptors & Texture

Descriptors & Texture


Savoury

Winemaking

Winemaking


No Malo-lactic Fermentation

Earth

Earth


Mineral

Stone Fruit

Stone Fruit


Cherry

Red Fruits

Red Fruits


Raspberry Strawberry

Herbs & Spices

Herbs & Spices


Spice

Epernay

Epernay

What to expect


Being a 50:50 blend of pinot noir and chardonnay and a small addition of between 8-9% pinot noir red wine, this style of Rosé definitely has a lighter touch. It's fresh and delicate with the nose leaning more towards light red florals, redcurrants, strawberry and some spice.

The palate is balanced and mouthwatering with well-defined tannin adding in some smoky, savoury notes. Where's the food? Although delicious for a glass or so, the vibrant acidity, juicy cherry fruit and little bite from the tannin makes this more of a food wine. The structure would suggest comfortably sitting in the cellar for a few years, IF you can resist the temptation.

Our tasting panel thought:

"Aroma opens up to cherry, raspberry and petite berries with high tones of fresh flower." Alexandre Rougeot - Director of Clos Cachet Fine Wine Imports. 

"Earthy style with grippy tannin and chewy red fruit particularly strawberry and raspberry. Savoury finish, delicious." Kyla Kirkpatrick - The Champagne Dame

$125.00

Club Price $118.75 (?)

Descriptors & Texture

Descriptors & Texture


Savoury

Winemaking

Winemaking


No Malo-lactic Fermentation

Earth

Earth


Mineral

Stone Fruit

Stone Fruit


Cherry

Red Fruits

Red Fruits


Raspberry Strawberry

Herbs & Spices

Herbs & Spices


Spice

What to expect


Being a 50:50 blend of pinot noir and chardonnay and a small addition of between 8-9% pinot noir red wine, this style of Rosé definitely has a lighter touch. It's fresh and delicate with the nose leaning more towards light red florals, redcurrants, strawberry and some spice.

The palate is balanced and mouthwatering with well-defined tannin adding in some smoky, savoury notes. Where's the food? Although delicious for a glass or so, the vibrant acidity, juicy cherry fruit and little bite from the tannin makes this more of a food wine. The structure would suggest comfortably sitting in the cellar for a few years, IF you can resist the temptation.

Our tasting panel thought:

"Aroma opens up to cherry, raspberry and petite berries with high tones of fresh flower." Alexandre Rougeot - Director of Clos Cachet Fine Wine Imports. 

"Earthy style with grippy tannin and chewy red fruit particularly strawberry and raspberry. Savoury finish, delicious." Kyla Kirkpatrick - The Champagne Dame

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


If you are feeling fancy, try seared pigeon with red currant sauce and pomme purée (posh mash potato) or go for a lobster roll with Kewpie mayonnaise in a brioche bun.