New Release. Price £125.00. Introduction: This Cuvée, created in 1993, is the culmination of Gosset style and immediately joined other high-end champagnes in its class. A beautifully complex and structured wine aged for a minimum of 10 years in the cellar comments Odilon de Varine, Cellar Master. The famous CELEBRIS bottle is an exact replica of an antique bottle dating back to the 18th century. Tasting Notes: The bubbles are fine and rise in a thin and persistent ribbon. The nose is fresh with smoky and hazelnut aromas also revealing minty, even slightly spicy notes. A fine tension on the palate with notes of brioche. The delightful sharpness of Chardonnay reappears on the finish with a hint of pink grapefruit. Winemaking: Fermentation vessel Stainless steel tanks Maturation time 10 years before disgorging Grape varieties: Chardonnay, Pinot Noir Residual sugar (grams per litre) 3 g/L Serving: between 10°C and 12°C Pairing with food: A perfect aperitif or with unusual food pairings such as Aveyron lamb, globe artichokes, Tonka beans or Brie de Meaux with vanilla. Background Information: Champagne Gosset is the oldest wine house in Champagne established in Ay in 1584 and is owned by the Cointreau family. The Cointreaus also own Gosset’s sister company, Cognac Frapin, and Jean Pierre is currently C.E.O of both companies. They bought Gosset in 1993 when Albert Gosset of the original Gosset family died. The Cointreaus hold strong the belief that Gosset is a family run business and maintain the hands on approach that was started by the original Gosset family. Situated in the tiny Grand Cru village of Aÿ, 5 kilometres north of Epernay, Gosset has some rather famous neighbours, including Bollinger. However, production is much below that of the larger houses and would struggle to reach the number of bottles produced by Krug in a year. Yearly production has now reached almost 1.3 million bottles. All Gosset champagnes are ‘recently disgorged’ and the house does not undertake malolactic fermentation. This preserves acidity which in turn keeps the wine fresh for much longer. Bottles are removed from one part of the cellar to another every six months, and given a vigorous shake in the process. This reinvigorates any live yeast and is only carried out by a few houses. The jewel in the Gosset Crown has always been the Champagne Gosset Celebris. It is the top cuvee produced by Gosset and is only produced in the best vintages. Launched in the UK in April 2007. The Gosset style is very creamy, dry but not acidic, full, biscuity and yeasty. All the cuvees have good bottle age. The champagnes are excellent by themselves or with food.