Grand Rosé is an elegant, charming and focused wine with a historic connection to one of the great ladies of Champagne, Suzanne Gosset, née Paillard. During her tenure as president of the house in the 1950’s, she led a quality renaissance. Today, this brut-level wine is compelling with freshness and luscious red fruit dominance (wild strawberries and cream), which softly envelop the palate.

Pale salmon-pink hue with bright, sparkling highlights. The first nose reveals aromas of citrus and Gariguette strawberries, then, as the Champagne warms up, subtle notes of red berries start to come through. The palate is well-built with a constant balance between the tension of the acidity and the smoothness of the fruit. The finish softly wraps us in aromas of strawberries and raspberries. The palate shows a nice roundness and lovely minerality.

Founded in Aø in 1584 by Pierre Gosset, Champagne Gosset is the oldest wine house in Champagne. Champagne Gosset produces dynamic, textured cuvées that reflect their sourcing, primarily grand cru and premier cru vineyards. By following a winemaking philosophy that minimizes inputs beyond what the grapes provide (e.g. no malolactic fermentation), the winery continues a family legacy of excellence begun in 1584.

Founded in Aø in 1584 by Pierre Gosset, Champagne Gosset is the oldest wine house in Champagne. For more than four centuries, the family has preserved its house style, a true reflection of the terroir; a textured wine that shows purity, precision, and persistence. Champagne Gosset’s reputation for quality starts in the vineyard, where it sources over 200 unique lots of grapes almost entirely from premier cru and grand cru vineyards in the C’te des Blancs, Grande Vallée de la Marne, and Montagne de Reims. Long-term relationships with growers that date back several generations allow the winemaking team to direct activity in the vineyards. Champagne Gosset’s winemaking utilizes all the grapes and terroir have to offer and minimizes other inputs. Gosset carefully avoids malolactic fermentation, thus preserving the malic acid present in the grapes. Grower lots are kept separate until it is time to blend the cuvées, and vinification temperatures are managed carefully to preserve delicate aromatics. During assemblage, all the lots are tasted blind – there are no recipes. Similarly, dosage for each lot is selected during blind trials. Non-vintage wines are cellared for at least three years, vintage wines at least seven years, and ten or more years for the CELEBRIS cuvées. After seventeen generations, Champagne Gosset’s founding philosophy continues to produce dynamic, age-worthy cuvées.

Proof/ABV: 12