Champagne Gosset is unique amongst Champagne houses because it is officially the oldest producer of wines in Champagne. It was founded in 1584 by Pierre Gosset in the village of Aÿ, which was then, as it is today, renowned for the quality of its Pinot Noir.
In 1584 the process used to make sparkling wines had not yet been discovered and Gosset produced still red wines that were served on some of France’s best tables. Looking back to the last century, we meet Suzanne Gosset, just one of the people who have had a lasting impact on the story of the House.
Suzanne is remembered as a successful leader and for having had a significant impact on Gosset’s story. She ran the House alone for two periods of time: 1914 to 1918 and then again from 1955 to 1965 after the death of her husband Andre. It was during her second term that Suzanne made changes that continue to have an impact today.
She is remembered for the introduction of rosé to the range at a time when few houses made or took them seriously. However Suzanne saw the potential for both quality and for the market and its introduction was a huge success. Suzanne is remembered for her part of a huge shift in the style of the region’s wines and the lasting impact she had on the reputation and prosperity of Gosset.
For me, Grand Rose remains one of Gosset’s most important wines. It is made from a blend of Chardonnays and Pinot Noirs from different Crus around Aÿ and the neighbouring town of Epernay. Although Chardonnay is the dominant variety, Pinot Noir and red wine in particular, play a very important part in the wine’s style. Gosset continue the practice of using still red Pinot Noir wines, alongside the white wines made from Chardonnay and Pinot Noir for their rose blends. Around 8% of each blend began life as a still red giving the final wine its delicate colour and the intense but elegant strawberry and blackberry flavours and aromas.
The Grand Rosé is one of the lightest wines in Gosset’s range and as such we recommend it is served as an aperitif or with foods such as salmon, tarama, grilled pork or veal and young goat’s cheese. Its fruity flavours but crisp acidity also make it an idea with a range of different pâtés.