Displays a noble, clear, fresh and subtle bouquet with white fruit and brioche flavors intertwined with mineral aromas. Silky textured and highly elegant... clear and straight on the palate, revealing a ripe and intense, yet refined fruit
Gosset Champagne in Ay calls itself the oldest Champagne domaine in France. It was founded by Pierre Gosset in 1584. The estate remained in the family for nearly 400 years but in 1994 was purchased by Cointreau. The estate makes a range of vintage and non-vintage Champagnes. Robert M. Parker Jr. has written that Cointreau “has continued the tradition of outstanding quality” at Gosset and that the Grand Reserve bottling offers the chance “to experience the complexity and technical polish that make Gosset a name with which to reckon.”
Champagne is a small, beautiful wine growing region northeast of Paris whose famous name is misused a million times a day. As wine enthusiasts and all French people are well aware, only sparkling wines produced in Champagne from grapes grown in Champagne can be called Champagne. Sparkling wines produced anywhere else, including in other parts of France, must be called something besides Champagne. Champagne producers are justifiably protective of their wines and the prestige associated with true Champagne. Though the region was growing grapes and making wines in ancient times, it began specializing in sparkling wine in the 17th century, when a Benedictine monk named Dom Pierre Pérignon formulated a set guidelines to improve the quality of the local sparkling wines. Despite legends to the contrary, Dom Pérignon did not “invent” sparkling wine, but his rules about aggressive pruning, small yields and multiple pressings of the grapes were widely adopted, and by the 18th and 19th centuries Champagne had become the wine of choice in fashionable courts and palaces throughout Europe. Today there are 75,000 acres of vineyards in Champagne growing Pinot Noir, Chardonnay and Pinot Meunier. Champagne’s official appellation system classifies villages as Grand Cru or Premier Cru, though there are also many excellent Champagnes that simply carry the regional appellation. Along with well-known international Champagne houses there are numerous so-called “producer Champagnes,” meaning wines made by families who, usually for several or more generations, have worked their own vineyards and produced Champagne only from their own grapes.