Grande Réserve Brut, Champagne Gosset NV
Wine Enthusiast 92 (2022); Wine Spectator 92 (2023); Jancis Robinson MW 16.5/20 (2024); Gold, Drinks Business 2023
Mix any six bottles and you pay the Any 6+ price at checkout — no code needed.
£10 tracked UK delivery, however many bottles.
We pack and send twice a week, Wednesdays and Fridays, by Royal Mail Tracked 48.
Members pay £40.80 — £10.20 less on this bottle. Membership is £120 a year and carries the EDKA Promise. Membership terms
Why this wine
The benchmark cuvée from the oldest wine house in Champagne, and the clearest statement of the no-malolactic house style: rich and voluminous without ever losing its edge. Four years minimum on the lees, then six more after disgorgement, build the honeyed and toasted layer over the fruit. A house benchmark rather than an entry point.
At a glance
- Grape
- Pinot Noir 45%, Chardonnay 35%, Meunier 20%
- Region
- Champagne, France
- Alcohol
- 12.00%
- Body
- Medium
- Acidity
- High
- Sweetness
- Dry
- Drink
- Drink now (1-3 yrs)
- Pairs with
- Seafood, Poultry & Pork, Cheese
How it tastes
Lemon meringue and Mirabelle plum on the nose, evolving into honeyed, toasted notes, with hawthorn, citrus and floral tones running through the middle. Rich and voluminous on the palate yet still bone dry and bright, closing elegant and mineral. Pinot Noir 45%, Chardonnay 35%, Meunier 20%.
The producer
Maison Gosset is the oldest wine house in Champagne: Pierre Gosset established a still wine trading house in 1584, more than a century before sparkling Champagne existed, and the family was already farming vineyards in Aÿ in the 15th century. Fruit comes from 140 hectares worked with 160 winegrowing families, spanning villages including Ambonnay, Avize, Aÿ, Bouzy, Cumières, Le Mesnil-sur-Oger, Vertus and Villers-Marmery, and the house actively incentivises organic and sustainable viticulture among those partners. Head winemaker Odilon de Varine ferments in stainless steel and blocks malolactic conversion outright — the single decision that defines the Gosset style, keeping the naturally fruity aromas and the acidity intact. Bottling follows in the late spring after harvest, then a minimum of four years on the lees in the cellar; after disgorgement the cuvée returns underground for at least six months so the 6 g/l dosage integrates smoothly.
Food and drinking
Serve at 8–10°C. Dover sole, roast chicken with tarragon, pork belly, or a triple-cream cheese. Drinking well now and will hold for five to ten years; no decanting needed. Suitable for vegetarians and vegans.