Image credit: champagne-gosset.com
Gosset is the oldest producer in Champagne, with over 400 years of history and can trace back its roots to 1584, when created by Pierre Gosset. The house originally made red and white still wines which rivalled the greats from the Cote de Beaune. However, it wasn’t until the 18th century when they turned their hand to Champagne and naturally, never looked back.
The winery can be found in the small village of Ay, just outside the city of Epernay in the Vallee de la Marne sub-region of Champagne. The area is well known for its steep, south-facing slopes which are ideal grape growing conditions, especially so for Pinot Noir and Meunier due the long sunshine hours and cool climate. As a result the grapes are ripe, bursting with flavour and full of acidity; perfect for Champagne production. Chardonnay plantings are increasing gradually, however, numbers in this area are still eclipsed by the black varietals.
As previously mentioned there are 3 permitted grape varietals allowed to be grown in Champagne, each bringing their own characteristics and flavours to the wine depending on the desired end product.
Pinot Noir: adds structure, body and complexity of flavour.
Pinot Meunier: provides fruit and floral aromas.
Chardonnay: gives freshness, elegance and finesse.
There are also many styles of Champagne available, so it’s useful to know some labelling terms in order to choose the perfect Champagne for any occasion.
Vintage: A Champagne from a single year.
Reserve: A much used but meaningless term.
NV: A Champagne made with wines from more than one year.
Cuvee: The first (and best) press of grapes. Often also known as ‘Prestige Cuvee’.
Taille: The second press of grapes.
Blanc de Blancs: A Champagne made only using Chardonnay. ‘Blanc’ meaning white in French.
Blanc de Noirs: A Champagne made only using Pinot Noir and Pinot Meunier. ‘Noir’ meaning black in French.
Prestige Cuvee’s are quite literally the crème de la crème of the champagne world where only the best and first pressed grape juice is used to make these unique wines. Examples such as Krug Grande Cuvee NV, Pol Roger Cuvee Sir Winston Churchill 2004 and Taittinger Comtes de Champagne Blanc de Blancs 2006 are available here at Bon Coeur.
Champagne Gosset is known for the attention to detail and pride in quality, a tradition maintained to this day and has become the pinnacle of finesse and elegance in Champagne. Their wines are still made using the traditional varietals and by the traditional method but they carefully avoid malolactic fermentation as well as the use of ‘recent disgorgement’. This is where late disgorgement preserves acidity levels and keeps the wine fresher for longer despite significant ageing.
Demand for Champagne is higher than ever, yet Gosset make only a fraction of bottles per year (1-1.5 million) in comparison to adjoining neighbours such as Moet-Chandon (30 million), believing that quality should prevail over quantity.
Interestingly there are numerous Michelin starred restaurants across the UK who list Gosset Champagne because of its quality and prestige. It lesser known than other houses but it could be said that it is a Sommelier’s secret… although maybe not for much longer. Despite being a touch more expensive than other Champagne houses, it is well worth paying for so if you haven’t tried Gosset yet, then give it a go!
If you would like to know more information on Gosset or any other champagne, please contact me on andrew@bcfw.co.uk or call the office on 01325 776446 and I’d be happy to help.
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