Gosset Champagne, established in 1584, is the oldest wine house in the Champagne region of France. Founded by Pierre Gosset, the house originally produced still wines, both red and white, before transitioning to sparkling Champagne in the 18th century. Over the centuries, Gosset has maintained a commitment to traditional methods, quality, and the expression of the region’s terroir.
Located in Aÿ, one of the top crus in Champagne, Gosset sources grapes from some of the finest vineyards in the region, including Grand Cru and Premier Cru sites. The house primarily focuses on Chardonnay, Pinot Noir, and Pinot Meunier: the classic grape varieties of Champagne. The blend and balance of these grapes are an essential part of Gosset’s distinctive style.
Gosset is renowned for its meticulous winemaking process. The house employs traditional methods, such as fermenting the base wines in small vats to preserve the character of individual parcels and avoiding malolactic fermentation, which retains the freshness, acidity, and longevity of the wines. Gosset Champagnes are also aged on the lees for extended periods, often exceeding the minimum requirements, which gives them their complexity and depth.
Gosset’s dedication to quality and tradition has garnered international acclaim, making it a favourite among connoisseurs and collectors. The house’s Champagnes are recognised not only for their superb taste but also for their ability to age gracefully, offering an enduring reflection of Champagne’s rich heritage and exceptional terroir.
From the Handpicked Wine Box Cellars
The Gosset range includes several distinguished cuvées, such as the Grande Réserve Brut, celebrated for its rich and layered profile, with notes of brioche, dried fruit, and a refined minerality – and is available in full or half bottle size.
The Grand Millésime is a vintage Champagne made from a blend of 59% Pinot Noir and 41% Chardonnay. It is a fruity, lively Champagne and an excellent example of their signature house style: avoiding malolactic fermentation, followed by extended ageing on the lees.
