Gosset Champagne – FOR OVER FOUR CENTURIES
“THE OLDEST WINE HOUSE IN CHAMPAGNE: AŸ 1584”
HAS FORGED A STYLE THAT CELEBRATES FRENCH ART DE VIVRE.
CELEBRIS VINTAGE 2007 EXTRA BRUT
Cellar master Odilon de Varine comments:
“Good vintage years ending in a ‘7’ have been few and far between since 1947. CELEBRIS 2007 benefits from 10 years ageing in the cellar, giving the vintage a fair maturity and fine balance.”
Vinified and aged on lees to eliminate all risk of premature oxidation. Malolactic fermentation is carefully avoided in order to preserve all the natural fruit aromas of the wine and to allow the wines to undergo longer ageing.
Extra-Brut dosage (3g/l) to maintain the balance between freshness, fruit and vinosity without masking the wine’s personality and purity.
Ageing for a minimum of 10 years in the cellar results in a beautifully complex and structured wine. This is an excellent wine for laying down.
A sparkling, pale yellow colour with a string of fine, discreet bubbles.
The nose is complex with smoky notes and hazelnut overtones. A very fresh nose which, as it warms slightly in the glass, reveals minty, even slightly spicy notes.
Very fine tension on the palate with volume and a crispness carried through to the middle palate with notes of brioche. The delightful sharpness of Chardonnay reappears on the finish with a hint of pink grapefruit.
CELEBRIS is ideal choice for the well-informed gastronome to share on special occasions to whet the appetite.
It will match well with simple fare such as oysters, particularly Belon oysters from Brittany, and langoustines or more intricate dishes such as sea bream in Thai sauce, chicken with lemongrass, filet of veal or a Grilled sole.
Michel Guérard, renowned chef at Les Pres d’Eugenie, suggests a squab pigeon of Volière du Mandarin-Jardinier with caramelized duck liver.
Architecture: Chardonnay 57%, Pinot Noir 43%
Cellaring: 2008 – 11 years in the cellar
Disgorgement: minimum 6 months
Chardonnays: Vertus, Avize, Le Mesnil-sur-Oger, Verzy, Trépail…
Pinots Noirs: Cumières, Avenay, Aÿ-Champagne, Bouzy, Ambonnay…
Dosage: 3 g/l
Serving temperature: 10°C