Champagne Gosset, Champagne Celebris Vintage Brut 2012

Champagne Gosset Celebris Vintage Brut 2012 is a refined, age-worthy cuvée from Champagne’s oldest wine house, founded in Aÿ in 1584. Made from a selection of highly classified Grand Cru and Premier Cru vineyards in the Marne, it combines impressive depth with aromatic elegance and a notably long finish.

Tasting Notes
The wine shows a deep, rich colour and opens with expressive aromas of white flowers, jasmine and mimosa, complemented by delicate pear notes. On the palate, it is full-bodied and generous, with a layered aromatic profile, lively freshness and a lingering finish. The 2012 vintage has the structure and concentration to develop further in bottle, while already offering considerable complexity and depth.

Production
Gosset selects fruit from some of the finest Grand Cru and Premier Cru vineyards in the Marne, with an average classification of approximately 95% on Champagne’s official cru scale. The house carefully avoids malolactic fermentation, preserving the wine’s natural malic acidity and helping to maintain its fresh, fruit-driven character. The result is a Champagne with both richness and an energetic, refined structure.

Food & Serving
Its depth and aromatic intensity make Celebris Vintage Brut 2012 an excellent match for fine seafood, oysters, lobster, scallops and delicate white fish, as well as poultry, creamy dishes and mature soft cheeses. Serve well chilled at approximately 8–10°C. Decanting is not usually necessary for Champagne; instead, pour gently into tulip-shaped glasses to preserve the bubbles while allowing the aromas to unfold.

Producer
Founded in 1584 by Pierre Gosset, a councillor of Aÿ and a local winegrower, Gosset is regarded as the oldest wine house in Champagne. The estate originally produced still red wines from its own vineyards, before the region’s winemaking gradually shifted towards sparkling wines during the 18th century. Today, Gosset remains particularly respected for its carefully selected cru wines and its traditional commitment to preserving freshness by avoiding malolactic fermentation.

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