Gosset


Celebris Extra Brut Vintage 2007|Extra Brut

What to expect


-A sparkling, pale yellow colour with a string of fine, discreet bubbles.

 

- Cellared in 2008 with a minimum of 10 years in the cellar 

- Match well with simple fare such as oysters and langoustines or more intricate dishes such as sea bream in Thai sauce, chicken with lemongrass, filet of veal or a grilled sole.

 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.

 

$259.00

Club Price $246.05 (?)

What to expect


-A sparkling, pale yellow colour with a string of fine, discreet bubbles.

 

- Cellared in 2008 with a minimum of 10 years in the cellar 

- Match well with simple fare such as oysters and langoustines or more intricate dishes such as sea bream in Thai sauce, chicken with lemongrass, filet of veal or a grilled sole.

 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.

 

About The House 

About The House 


Food Pairing 

One of the oldest brands in the region, Gosset has been making wine in Champagne since the early 1500’s, well before Dom Perignon and his trusty winemaking monks put the sparkle into the wine in 1668. The house started out making still red wines in the former winemaking capital of Champagne, Aÿ and for many years resisted the sweeping sensation of making sparkling wine. The house to this day is focused on making it wine first before a champagne. This is in direct contrast to other houses that make acidic base wines purely for the purpose of making champagne. One of the key winemaking techniques is the absence of malolactic fermentation. This preserves the pristine nature of the fruit and highlights its lively acidity and bracing energy. The wines therefore, benefit from an extended time in the cellar to gain their full potential. They would certainly have the potential to develop in yours. We have been impressed by all the cuvées, which recently arrived in Australia (September 2017) and the Grande Reserve Brut is an outstanding entry level champagne for a classy producer.  

Food Pairing 


Serve with fresh scallops accompanied by a lemon butter sauce but keep the lemon high in the mix to retain some tang which will partner up beautiful with the clean acid and tangy citrus drive of the cuvee.