Gosset

Grande Réserve Brut Champagne Blend

9.1137 ratings
9.133 pro ratings
Champagne, France
Chardonnay, Pinot Noir, Pinot Meunier
Duck, Shellfish, Goose, Mushrooms, Manchego & Parmesan, Game, Pork, Squash & Root Vegetables, Chicken, Turkey, Cheddar & Gruyere, Meaty & Oily Fish, White Fish, Shellfish, Crab & Lobster, Cream Sauces, Exotic Spices, Soft Cheese, Salads & Greens, Potato, Quinoa, Farro, Brown Rice, White Rice, Pasta, Herbs, Nuts & Seeds, Stew, Onion, Shallot, Garlic, Salami & Prosciutto, Salmon, Quinoa
Top Notes For
Martin Bergo

Sort of disappointing, saying-not-much bubbly.

Sort of disappointing, saying-not-much bubbly.

Jan 6th, 2024
Austin Hohnke

Tough roll off the Paillard. Air and warmth did wonders. A tougher find in the US. No malo to my understanding.

Tough roll off the Paillard. Air and warmth did wonders. A tougher find in the US. No malo to my understanding.

Jan 1st, 2024
Jeremy Shanker

Sommelier at RN74

9.1

Tuesday night bubbles

Tuesday night bubbles

Feb 4th, 2022
Cathy Corison

Owner/Winemaker Corison Winery

9.1

Happy New Year with tasting group. From mag. Fresh and fruity. Good value.

Happy New Year with tasting group. From mag. Fresh and fruity. Good value.

Jan 2nd, 2022
Casey Curbow

Sales Associate Windsor Wine Merchants

9.2

Balanced width and tension. Really great and highly enjoyable house champagne.

Balanced width and tension. Really great and highly enjoyable house champagne.

May 16th, 2021
David T

Independent Sommelier/Wine Educator

9.1

Nice with our cheeses. One, (Four Fowl) sent from our friend @Severn Goodwin. Really excellent.

Happy Holidays! 🎄🎁🎅⛄️❄️🌟

The Gosset was opened by our friend Christina. This has seen air through oak & leans into an oxidative style which, is good but, not my favorite.

Lots of bruised, golden & apple, bruised pear, touch of spoke cider, pineapple, ginger ale, strong, grey bulky minerals, bread dough, yeast, saline, sea fossils, chalky stones, some flint, limestone, white flowers, some yellow lilies & jasmine/spring flowers. The acidity is racy with a well balanced, smartly polished finish that is nicely persist.

Nice with our cheeses. One, (Four Fowl) sent from our friend @Severn Goodwin. Really excellent.

Happy Holidays! 🎄🎁🎅⛄️❄️🌟

The Gosset was opened by our friend Christina. This has seen air through oak & leans into an oxidative style which, is good but, not my favorite.

Lots of bruised, golden & apple, bruised pear, touch of spoke cider, pineapple, ginger ale, strong, grey bulky minerals, bread dough, yeast, saline, sea fossils, chalky stones, some flint, limestone, white flowers, some yellow lilies & jasmine/spring flowers. The acidity is racy with a well balanced, smartly polished finish that is nicely persist.

Dec 19th, 2020
Jake Hajer

Farmhouse cider, apricots, classic aged base wine, toffee. Sour.

Farmhouse cider, apricots, classic aged base wine, toffee. Sour.

Jun 16th, 2018
Ross Forbes

For the price a great wine if you love real champagnes this is a bargain for the quality

For the price a great wine if you love real champagnes this is a bargain for the quality

1 person found it helpfulDec 23rd, 2014
Geoff Troup

Sales Eder Brothers, Cellar Fine Wines

9.1

Can't choose between this and the lower tier. Such utterly divergent wines demanding to be shown together. This is almost reminiscient of a sour beer with some tart berry notes. Still lovely.

Can't choose between this and the lower tier. Such utterly divergent wines demanding to be shown together. This is almost reminiscient of a sour beer with some tart berry notes. Still lovely.

Aug 4th, 2016
Gary Westby

Champagne & Sherry buyer K&L Wines

9.7

We were treated to NV Gosset Grande Reserve going all the way back to a batch disgorged in 1985 that was based on 1982. All the wines were bright and vibrant, but the oldest really did the trick for me with its incredible savory depth!

We were treated to NV Gosset Grande Reserve going all the way back to a batch disgorged in 1985 that was based on 1982. All the wines were bright and vibrant, but the oldest really did the trick for me with its incredible savory depth!

May 12th, 2016