Champagne Gosset Celebris Rosé Brut
In 1584, Pierre Gosset, councilor of Aÿ and winegrower, mainly made red, still wines with the harvest from his own vineyards. This makes Gosset the oldest winery in Champagne. However, in the 18th century, the production of still wines made in and around Aÿ changed to bubbly. The malolactic fermentation is carefully avoided to preserve the malic acid, which provides the natural fruity aromas. Gosset assembles the best Crus of the Marne district (Grand Crus and Premier Crus), with an average classification of 95% on the official Cru scale ("échelle des crus").
The grapes for this Champagne mainly come from the following municipalities/Cru's: Aÿ, Bouzy, Ambonnay, Le Mesnil-sur-Oger, Villers-Marmery... Gosset uses only the best Crus from the Marne district with an average rating of 95% on the official quality scale.
The brilliant 2008 Celebris Rosé Extra Brut can be better described as "œil de perdrix", so subtle is its hue; cellar master Odilon de Varine noted that the idea behind the wine was not so much to produce a rosé, but to produce a Celebris with more depth and richness. The wine floats out of the glass with a lovely bouquet of yellow orchard fruit, beeswax, pain d'epices and clear honey, followed by a full, broad and crisp fleshy palate with a deep and tight core, a clear back of acidity and a long, mineral aftertaste. The dosage for the Celebris Rosé 2008 Extra Brut is 5 grams per liter. Malolactic fermentation is deliberately avoided, in order to retain as much primary fruit as possible in the wine. The Celebris is only made in the top years and gets a very long maturation. The wine is kept in the cellars for a minimum of 6 years, before disgorgement and then cellar aging for another 5-6 years. In this case of more than 12 years because the 2008 Gosset Celebris Rosé Extra Brut only became available in 2021.
In 1584, Pierre Gosset, alderman of Aÿ and winegrower, mainly made red, still wines with the harvest from his own vineyards. This makes Gosset the oldest winery in Champagne. At that time, champagne as we know it did not yet exist. Gosset sold a still, mostly red wine made from the grapes from its own vineyards. Champagne and wine from Beaune in Burgundy competed for the favor of the French kings at the time. When, thanks to the invention of Dom Pérignon, sparkling champagne could be made and sold in bottles, the house of Gosset also became involved in the production of white sparkling champagne. And in the 18th century the production of still wines made in and around Aÿ changed to bubbles. Malolactic fermentation is carefully avoided in order to preserve the malic acid, which provides the natural fruity aromas. Gosset assembles the best Crus of the Marne district (Grand Crus and Premier Crus), with an average classification of 95% on the official Cru scale ("échelle des crus").
|Type of Wine
|James Suckling rating
|Complex, Dry, Mineral, Red fruit, Tense
|Cadeau!, Iets te vieren, Indruk maken, Lekker luxe, Romantisch