Gosset


Gosset Grande Reserve NV|Brut|NV

Winemaking

Winemaking


No Malo-lactic Fermentation

Earth

Earth


Mineral

Foods

Foods


Biscuit Honey

Orchard Fruit

Orchard Fruit


Red Delicious Apple

Stone Fruit

Stone Fruit


Apricot

Citrus Fruit

Citrus Fruit


Orange

Aÿ

Aÿ

What to expect


Every champagne house is measured by the quality and character of its non-vintage and the Grand Reserve speaks for itself. The mix is 40% chardonnay, 40% pinot noir and 20% pinot meunier. From our meeting with Gosset's Global Ambassador - Bertrand Verduzzier, the Grande Reserve uses the best fruit from around 50 different villages and the reserves from 2009 and 2008. The base wine considered as the most recently harvested and primary quantity in the wine is from 2010 harvest.

What we like about the Gosset style is the many layers that reveal themselves with biscuit, toast, apricot, honey and spice combined with the focussed and refined acidity which is largely due to the no malo approach. 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.

$99.00

Club Price $94.05 (?)

Winemaking

Winemaking


No Malo-lactic Fermentation

Earth

Earth


Mineral

Foods

Foods


Biscuit Honey

Orchard Fruit

Orchard Fruit


Red Delicious Apple

Stone Fruit

Stone Fruit


Apricot

Citrus Fruit

Citrus Fruit


Orange

What to expect


Every champagne house is measured by the quality and character of its non-vintage and the Grand Reserve speaks for itself. The mix is 40% chardonnay, 40% pinot noir and 20% pinot meunier. From our meeting with Gosset's Global Ambassador - Bertrand Verduzzier, the Grande Reserve uses the best fruit from around 50 different villages and the reserves from 2009 and 2008. The base wine considered as the most recently harvested and primary quantity in the wine is from 2010 harvest.

What we like about the Gosset style is the many layers that reveal themselves with biscuit, toast, apricot, honey and spice combined with the focussed and refined acidity which is largely due to the no malo approach. 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.

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 malo-lactic 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


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.