Gosset '12 Ans de Cave a Minima' Brut Rose Champagne

Winemaker Notes: Coppery hue with rose-gold highlights. Aromas of a typical fruity rosé Champagne with notes of strawberry jam and dried figs. As the wine warms up, a cocktail of spices emerges, including black pepper and hawthorn, accompanied by kirsch and burlat cherries. Fresh and lively on entry to the palate, with notes of cherry, and blood orange.

 Founded in Aÿ in 1584 by Pierre Gosset, Champagne Gosset is the oldest wine house in Champagne. For more than four centuries, the preservation of style, elegance and family traditions in the making of Gosset champagne has been paramount. Champagne Gosset’s reputa­tion for high-quality starts in the vineyard, where they source grapes almost entirely from premier cru and grand cru vineyards. Unlike most champagne produc­ers, Gosset carefully avoids malolactic fermentation and uses extended lees aging to expose the terroir and produce dynamic, age-worthy cuvées. Gosset champagnes are made with extreme care and kept in dark cellars for four to five years for non-vintage wines — and up to seven for vintage champagnes and 10 for the CELEBRIS cuvées — before release.

CRITICAL ACCLAIM


Wine Enthusiast - "Long aging in Gosset’s cellars has given this rosé Champagne great richness. It is still textured and nervy with a line of minerality alongside the freshness."


Wine Spectator - "A vibrant rosé Champagne, with firm, well-honed acidity deftly wrapped in a smooth texture and rich notes of marzipan, dried white cherry, blood orange peel and salted Marcona almond. Reveals hints of ground ginger, lemon thyme and wet chalk, with a long, lasting finish. Pinot Noir and Chardonnay. Drink now through 2030. 150 cases imported."


Jeb Dunnuck - "Spending a minimum of 12 years on the lees between bottling and disgorgement, with the base vintages of 2007 and 2008, the NV Champagne 12 Ans Rose pours a more salmon-orange hue with a bit more pigment. It’s expressive on opening, with a lush perfume of apricot, jasmine, and fresh croissant dough. The mousse is seamless, with a savory flourish on the finish."