Gosset is the oldest known producer of wine in the Champagne, its origins going back to 1584. Since 1994 it has been owned by the Cognac house, Frapin and Jean Pierre Cointreau is currently C.E.O of both companies.
Situated in the tiny Grand Cru village of Aÿ, 5km from Epernay, Gosset has some rather famous neighbours, including Bollinger. However, production is much below that of the larger houses, at around 1.3 million bottles, where as Moët et Chandon are nearing 30 million. With this small production, Gosset concentrates on the quality of its wines rather than the quantity.
All Gosset champagnes are ‘recently disgorged’, normally with a high proportion of Chardonnay and without malolactic fermentation. This preserves acidity which in turn keeps the wine fresh for much longer. The Gosset style is very creamy, dry but not acidic, full, biscuity and yeasty.
The Gosset Grand Rosé is blended from 56% Chardonnay, 35% Pinot Noir, and 9% red wine from Ambonnay. The Gosset Grand Millésime is the first of the vintage Champagnes produced by Gosset.
Rosé wines are produced by leaving juice of red grapes to macerate on its skins for a brief time, to extract pigments (natural colourings). However, Rosé Champagne is notable in that it is produced by the addition a small percentage of red wine (from Pinot Noir usually from the village of Bouzy) during blending.