Gosset Grande Réserve Brut NV

$110.00

Gosset’s emblematic Champagne, and at this price, surely the best of the House Champagnes. Complex aromatics of white and yellow flowers, brioche, dark honey and lemon zest. Almost full bodied, the overriding sense of it is abundance. Broad and rich with ginger nut, fleshy red fruits and subtle citrus. Wonderfully round and generous with just the right amount of balancing freshness. Bass notes. Waters Wine Co

 

45% Chardonnay, 45% Pinot Noir, 10% Pinot Meunier; predominantly Aÿ, Bouzy, Ambonnay, Le Mesnil-sur-Oger, Villers-Marmery; aged a minimum of 3 years on lees; 8g/L dosage.

 

‘Soft notes of fresh almond biscuits float over the lemony nose, which signals plenty of freshness. On the palate, the wine is bright and lively. Although it is very lean and has the steely note characteristic of the house, the subtle autolysis and the delicate stone fruit notes that emerge in the middle part of the palate and in the long finish are of great depth and resonance. A very elegant aperitif.’ 93 points, Anne Krebiehl MW, Falstaff, September 2022.

 

’The tension and energy of Grande Réserve are on full display in the great 2013 base vintage, filled with crunchy, exact red gala apple, lemon and even a hint of fennel. Power meets tension in a celebration of impressive fruit sources, showcasing their pedigree in depth and tension, blessed with all the toasted brioche and spice of long bottle age, illuminated by bright malic vitality and Gosset’s signature of prominent, gently rolling, fine chalk mineral finesse. A very fine mousse wraps around a spine of magnificent, ripe yet confident malic acidity. Chalk minerality is heightened to profound levels, lingering very long with frothing salt mineral texture. Every detail lingers with generous length and accurate line. This is a Grande Réserve of greater precision, harmony and persistence than ever before – the finest I have seen this cuvée.’ 95 points, Tyson Stelzer, The Champagne Guide 2020-2021.

 

’(43% chardonnay, 42% pinot noir, 15% meunier). This too is quite aromatically discreet with its Meyer lemon, brioche, green apple and yeasty nose. There is excellent intensity to the wonderfully fine flavors that combine power with finesse, all wrapped in a crisp, very dry and notably more complex finale. This is terrific and a wine that could be enjoyed now or held for further development. 93/now+’ Burghound.com, September 2020.

 

 

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Producer Profile

Frederic Savart produces some of Champagne’s most thrilling wines in the quiet corner of Ecueil. From just 4 hectares he makes around a dozen Champagnes. Founded by his father in 1947, like virtually all growers they sent most of their grapes to the local Co-Op but from 2001, all grapes were kept for this tiny, ambitious estate.

The Savarts have vineyards in Ecueil and Villiers-aux-Noeuds. Ecueil soils are sand over clay, with patches of chalk, whilst Villiers tend to be much chalkier. Here they have the rare and sought after fin d’Ecueil locally known for its intense perfume and deep fruit. Chardonnay and pinot noir are grown in vineyards managed holistically, though not certified. It’s better to prevent disease through healthy vineyards, rather than treat it according to Frederic.

Winemaking is simple and the approach teases out the differences in terriors. Stainless steel ferments mostly, though more wood is being used and malolactic may be blocked, or not, depending on vintage conditions and style of wine. Reserve wines all go the malo. Dosage of up to 7grams, down to nothing, once again depending on the cuvee and style of wine desired.

The range of Champagnes is without doubt an expression of the estate’s holdings, and as such the finished wines are all quite different from one another. Most wines have a dominant component of Pinot Noir, though there is a 100% Chardonnay and 100% Pinot Noir in the range too. Ageing is kept to a minimum,to intensify fruit and structural cut. What’s compelling about Savart’s releases is their absorbing beauty – to be drunk and not just tasted. Yet every wine is so different from the last, anchored to their soils and the people who make them.

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