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Founded in Aÿ in 1584 by Pierre Gosset, Gosset is the oldest wine house in Champagne. It also remains one of the most prestigious, considered by many collectors and connoisseurs as the world’s preeminent namein luxury champagne.

Gosset’s reputation for excellence starts on the vines. Its champagnes are composed almost entirely of grapes from Premier Cru and GrandCru vineyards. Unlike most champagne producers, this illustrious wine house purposely avoids malolactic fermentation and always performs riddling and disgorging of prestige cuvées and large-format bottles by hand. Gosset champagnes are made with infinite care and kept in deep cellars for at least three years – and up to five or more for vintage and prestige cuvées – before release.

Gosset’s inimitable style – powerful and full-bodied, of unrivaled richness and staying power – has changed very little over the centuries. Gosset is now a fixture on wine lists of some of the most celebrated restaurants in the world, lauded by sommeliers for an exceptional capacity to enhance a wide range of cuisine. It is, in short, a legend among the wines of Champagne.

Production Area
Champagne, France

Grape Varieties
100% Chardonnay from 11 different Premier and Grand Cru vineyards including Avize, Chouilly, Cramant, Le Mesnil Sur Oger, and Oger, among others.

Vinification
A blend of various execeptional vintages: 1995, 1996, 1998, 1999. The blend rests on the lees for a minimum of nine years before disgorgement.

Color
Pale golden hue with delicate green tints typical of the great Blanc de Blancs. Tiny, lively bubbles which constantly stream to the top of the flute.

Bouquet
It is both elegant and floral with aromas of flowers and white fruits, apricot and passion fruit. Warm scents of brioche, honey, and hints of herbal tea.

Taste
Harmonious, complex and delicate with a great freshness. A crisp and well-structured champagne with a gentle silky finish.

Serving Suggestions
This cuvée, with all its finesse, elegance and freshness is the perfect aperitif. Perfect also with a flaky mushroom pastry, veal tenderloins, apricot tart, and cheeses such as gorgonzola, parmesan, or pecorino romano.