The story of the GOSSET family began with Jean GOSSET (1484–1556), “Seigneur of Aÿ and Mareuil” noted as the first ancestor in the family line. Since 1584, sixteen generations followed carrying on their tradition of Champagne, tradition and know-how. Gosset has for over four centuries taken great care to preserve a family legacy of knowledge in the making of their Champagnes.
It All Began with Red Wine
In 1584, Pierre Gosset, who was alderman of Aÿ and a wine-grower made still wines, mostly red, using the grapes he harvested from his own vines. In those days, there were two wines that vied for pride of place at the table of the Kings of France: 1) the wine of Aÿ 2) and the wines of Beaune, located further south. Both of these wines were made from the same grape varieties of Pinot Noir and Chardonnay.
Bubbles Take Off
Starting in the 18th century, the wines made in and around Aÿ began to bubble. Simon Gosset, who ran the family business at the time, began to produce small quantities of sparkling wine. This wine that, by the end of the 18th century, with a limited production, only 300,000 bottles. Jean Gosset was instrumental in the creation of the antique flask in which the wine was presented, a signature presentation of their wines. Today the Gosset cuvées are still presented in an antique flask, identical to the one used since the 18th century. This remains a lasting element of their brand.
Passion for Flavour
They take additional care with their wine to avoid a fermentation process (malolactic fermentation) which preserves the wines natural fruitiness. Throughout every period, as the family grew and expanded, the men and women behind the brand had a single ambition – to improve their terroir and were dedicated to the excellence of their fine wine.
Reaching Even Higher Echelons
At the end of the 20th century, the brand was taken over by the Cointreau family and heralded the birth of the CELEBRIS Vintage Cuvées sees GOSSET Champagne reach the highest echelons of the prestigious houses, both in France and abroad.
Select Wines from their Collection
The oldest wine house in Champagne : AŸ 1584 has forged a style that celebrates French Art de Vivre.We’ve selected a few wines from their collection that strike our fancy for a wonderful champagne experience, whether your select foods be sweet or savoury.
CELEBRIS Vintage 2007 Extra Brut
Vinified and aged on lees to eliminate all risk of premature oxidation. Malolactic fermentation is carefully avoided in order to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing.
Made up of 57% Chardonnay and 43% Pinot Noir, this wine benefits from aging a minimum of 10 years in the cellar.
Extra-Brut dosage (3g/l) maintains a balance between freshness, fruit and vinosity without masking the wine’s distinct personality and purity.
After ageing for a minimum of 10 years in the cellar you will find a wine that is beautifully complex and structured.
The ideal serving temperature is 10° C.
Gosset Pairing Suggestions include:
CELEBRIS is ideal choice for the well-informed gastronome to share on special occasions to whet the appetite. It will match well with simple fare such as oysters, particularly Belon oysters from Brittany, and langoustines or more intricate dishes such as sea bream in Thai sauce, chicken with lemongrass, filet of veal or a grilled sole. Michel Guérard, renowned chef at Les Pres d’Eugenie, suggests a squab pigeon of Volière du Mandarin-Jardinier with caramelized duck liver.
Petite Douceur Rosé Extra-Dry
Cellar master Odilon de Varine comments: “This exquisite cuvée offers a delicate balance between sweetness and acidity making it the ideal companion to take you from aperitif right through to fruit-based desserts; all the while showing a beautiful freshness which does not overpower the palate.”
The wine is vinified and aged on lees to eliminate all the risk of premature oxidation and Malolactic fermentation is carefully avoided for the preservation of all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing.
A balanced sugar content (extra-dry 17 g/l) emphasizes the wine’s freshness, maintaining the balance between freshness, fruit and vinosity without masking its personality and purity.
Made up of 60% Chardonnay, 40% Pinot Noir of which 7% is red wine. Cellaring: 2010, allow for 7 years in the cellar.
Gosset recommend for pairings:
The extra-dry finish makes it an ideal companion with desserts, sweet and sour dishes or as an accompaniment to afternoon tea.Excellent with raspberry or mandarin macaroons, small fruit tarts or a pink grapefruit sorbet or soufflé.
The ideal serving temperature for this champagne is 8° C/10° C.
Grand Blanc de Blancs Brut
GOSSET Grand Blanc de Blancs is made from 100% Chardonnay grapes grown across fifteen villages of the Côte des Blancs (Avize, Chouilly, Cramant, Le Mesnil-sur- Oger, Oger, Cuis) and the Côte des Noirs (Villers-Marmery, Tours-sur-Marne, Trépail). A distinctive wine because each of these villages and terroirs brings to the wine their own character, complexities and aromas, that culminating together in beautiful harmony, creates in an exceptional cuvée.
The wine is vinified and aged on lees to eliminate all risk of premature oxidation and Malolactic fermentation is carefully avoided in order to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing.
Brut dosage (6 g/l) maintains the balance between freshness, fruit and vinosity without masking the wine’s personality and purity. This wine is aged for a minimum of 3 years in cellars, always at a constant temperature, well beyond the legal minimum of 15 months.
Odilon de Varine the Cellar master comments: We were delighted to add a Blanc de Blancs to our existing range of wines, whilst conserving the Gosset house-style. This cuvée encompasses the finesse of the Côte des Blancs and the structure of the Montagne de Reims.
Gosset recommends for pairings: The finesse and elegance of this cuvée makes it a perfect aperitif.Its freshness lends itself to numerous pairings, notably with scallops, dressed crab, gougères, fish tartare, oysters, risotto with parmesan shavings, white meats, or a young, fruity Comté cheese, or Parmesan.
The ideal serving temperature for this champagne is 8°C-10°C.
Grand Rosé Brut
Odilon de Varine, Cellar master comments: This is a rosé with a high proportion of Chardonnay to create a Champagne that is equally at ease as an aperitif or with a meal. The Chardonnay gives freshness and precision and the addition of a little red wine from Bouzy and Ambonnay contribute fine fruit notes.
The red wines of Ambonnay and Bouzy give this rosé both a delicate hue and lovely fruitiness. Brut dosage (8 g/l) maintains the balance between freshness, fruit and vinosity without masking the wine’s personality and purity.
This wine is aged for a minimum of 3 years in the cellar at a constant temperature, well beyond the recommended minimum of 15 months.
Gosset recommends for ideal pairings:
The richness and sweetness of the wine make it an excellent match for Foie gras, wild salmon, fish and seafood tapas, grilled veal, poultry, as well as red and forest fruits such as strawberries, raspberries and blueberries.
Meal inspiration for this champagne includes:
. Lobster and scallops timbale, winter vegetable, creamy bisque
• Roasted duck fillet, nem of duck confit, fine purée of smocked potatoes, vegetable wok, gravy
• Noisettes of lamb, grilled almond butter and fine purée of parsnip
• Grilled lobster, fine purée of celeriac with a hint of vanilla, lime jelly and limoncello
Made of 50% Chardonnay 50%, 50% Pinot Noir of which 8% is red wine.
The ideal serving temperature for this wine is 8° C/10° C.
Photos courtesy of Gosset Champagne