Grand Millésime 2012 Brut - Champagne Gosset

Grand Millésime 2012 Brut - Champagne Gosset

94+/100 Parker  

Cellaring: 2020 - 2040

By William Kelley on Apr 30, 2019 : "As Gosset makes a point of releasing wines only when they deem them ready, the Grand Millésime Brut 2012 will be released at the end of this year, while the 2010 and 2008 continue to wait in the wings. The wine is still quite tight after its recent disgorgement, it unfolds in the glass with a youthful bouquet of warm biscuits, apple, lemon and peach that takes on a more pronounced smoky top note as the wine sits in the glass. On the palate it is medium-bodied, broad and powerful, with a deep, concentrated core, incisive acids and a precise, saline finish. This is a muscular vintage of the Grand Millésime that looks set to evolve slowly."

Comments from the Chef de Cave Odilon de Varine: "Value does not wait for the number of years. A fresh, elegant vintage where the Chardonnay takes on its full expression."

Traditional vinification and maturation on lees avoiding any premature oxidation.

Malolactic fermentation is carefully avoided in order to preserve the naturally fruity aroma of the wines and to ensure perfect conservation.

Raw dosage (8 g/l) to maintain the balance between freshness, fruitiness and vinosity without masking the wine's character and purity.

Tasting: A sparkling, clear and limpid colour. A very fresh and expressive nose combining an assortment of white-fleshed fruit aromas such as pear, peach, grapefruit and even aniseed and liquorice. The attack is frank with a beautiful tension. The very fine and fleshy palate retains an extraordinary lightness throughout the tasting with aromas of small stone fruits such as quetsche, mirabelle plum and especially pear followed by citrus aromas such as orange and pink grapefruit. Carried by a frank vivacity, the wine expresses a very nice length in mouth with a salty side in the end.

Food and wine pairing : Ideal as an aperitif, this vintage goes perfectly with fish such as sea bass, skate, sole, hake, and lean fish, why not with a citrus sauce. The association also works with sushi or maki and in general with all grilled fish with white flesh, accompanied for example by green asparagus or spinach.

Blend: Chardonnay 67%, Pinot Noir 33%.

Cellaring: 2013 - over 5 years of ageing on lees

Disgorgement: minimum 6 months

Villages: Chardonnays: Avize, Cramant, Le Mesnil-sur-Oger, Trépail, Villers- Marmery, Ambonnay, Cumières... Pinots Noirs: Verzy, Mailly, Ambonnay, Aÿ...

Dosage : 8 g/l

Serving temperature : 8° C