Gosset
Summary
Founded in 1584, Gosset is Champagne's oldest wine house, producing one million bottles annually from 223 hectares of primarily Grand Cru and Premier Cru vineyards in the Côte des Blancs and Montagne de Reims, with a portfolio centered on Chardonnay and Pinot Noir. Their distinctive house style emerges from the deliberate avoidance of malolactic fermentation, extended aging protocols, and moderate dosage levels, preserving the natural acidity and mineral character derived from the region's chalk and limestone soils.
Heritage & Leadership
Founded in 1584 in the village of Aÿ, Champagne Gosset holds the distinction of being the oldest wine house in the Champagne region. The Gosset family began as still wine producers, transitioning to sparkling wine production in the 18th century as the champagne method gained prominence. For over four centuries, the house maintained family ownership until 1993, when the Renaud-Cointreau group acquired the operation. This transition brought new resources while preserving Gosset's traditional production methods and commitment to quality.
Under the leadership of Jean-Pierre Cointreau as CEO, Gosset has expanded its facilities while maintaining its historical approach to winemaking. In 2009, the house relocated its production facilities to Épernay, establishing a modern winery that increased capacity while preserving traditional techniques. Throughout its history, Gosset has maintained a deliberate focus on quality over quantity, producing approximately 1 million bottles annually—a modest output compared to many larger Champagne houses.
Vineyards & Wines
Gosset sources grapes primarily from Grand Cru and Premier Cru vineyards throughout Champagne, with particular focus on the Côte des Blancs and Montagne de Reims. While not owning extensive vineyard holdings directly, the house maintains long-term contracts with growers across 223 hectares, allowing consistent access to high-quality fruit. These vineyards feature the classic Champagne soil composition of chalk and limestone, providing the mineral backbone characteristic of Gosset's wines.
The house produces a focused range of cuvées, with Chardonnay and Pinot Noir forming the backbone of most blends, complemented by smaller proportions of Pinot Meunier. The Grande Réserve, composed of 45% Chardonnay, 45% Pinot Noir, and 10% Pinot Meunier, serves as the house's signature non-vintage offering. For vintage expressions, the Grand Millésime and prestige Celebris cuvées showcase specific outstanding years. The range also includes the distinctive Petite Douceur Rosé, which contains a small dosage of red wine rather than following the more common saignée method.
Philosophy & Practice
Gosset adheres to several distinctive production practices that define its house style. Most notably, the winery deliberately avoids malolactic fermentation in its wines, preserving natural acidity and ensuring remarkable aging potential. This technical choice contributes to the fresh, precise character that distinguishes Gosset champagnes in blind tastings.
The house employs extended aging protocols, with non-vintage cuvées maturing for a minimum of three years before release—significantly longer than the 15 months required by appellation regulations. Vintage and prestige cuvées receive even more extensive cellar time, often aging between 7-12 years before release. Fermentation occurs primarily in stainless steel tanks, preserving fruit purity and allowing precise control over the winemaking process.
Dosage levels are kept deliberately moderate, typically ranging from 8-12 g/L for brut offerings, allowing the wine's intrinsic character to remain prominent. The house continues to use the distinctive antique-style bottle shape for many of its cuvées, a nod to the 18th century when Gosset first began producing sparkling wines. This combination of historical reverence and technical precision defines Gosset's approach to champagne production.