Gosset : 12 Ans de Cave A Minima Rosé

Characteristics and Tasting Notes for the Gosset 12 Ans de Cave À Minima Rosé Non-Vintage

Tasting

Color

The color reveals a coppery hue with rose-gold highlights, evoking shades of onion skin. This color reflects the extended aging of this Champagne and its exceptional maturation. The effervescence appears as a fine, persistent mousse, with delicate bubbles rising gracefully in the glass.

Nose

The nose reveals a complex, evolving aromatic palette. The first notes evoke dried fruits, particularly dried apricot and fig, accompanied by a floral bouquet of wild rose herbal tea and raspberry leaves. With aeration, the Champagne reveals a spice cocktail of black pepper and hawthorn, along with aromas of kirsch cherry and Burlat cherry. This aromatic richness reflects the complexity acquired over twelve years of cellar aging.

Palate

The attack on the palate is lively and fresh, carried by a remarkable acidity that lends tension and vibrancy to the wine. This initial vivacity quickly gives way to a rich, creamy texture, the result of extended aging on the lees. The palate unfolds citrus flavors, notably calamondin, pink finger lime, and blood orange, accompanied by notes of cherry and candied fruit. The chalky minerality brings a velvety dimension and a depth characteristic of Champagne's terroirs. The finish lingers, combining citrus freshness, mineral salinity, and a light, elegant bitterness that marks a well-balanced conclusion.

Food and wine pairing

This gastronomic rosé Champagne pairs wonderfully with raw or cooked seafood, such as oysters, langoustines, scallops, or white fish tartare. It also pairs well with grilled plancha vegetables, delicate white fish like gilt-head bream or wild sea bass served with citrus-based sauces, as well as shellfish prepared with beurre blanc. For bolder pairings, this Champagne works perfectly with fine cured meats such as Parma ham, fresh or lightly aged goat cheeses, or caramelized mushrooms and vegetables cooked on the plancha.

Service and storage

The 12 Ans de Cave À Minima Rosé Non-Vintage is best enjoyed at a temperature between 8 and 10°C. This Champagne can be enjoyed now and will continue to evolve until around 2040.

Other characteristics

The dosage of this Champagne is set at 8 g/l of residual sugar. The complete absence of malolactic fermentation preserves the wine's natural malic acid, giving it its characteristic freshness and exceptional aging potential.

A Rosé Champagne with Exceptional Aging, Crafted by Gosset

The estate

Founded in 1584, Gosset is the oldest wine house in the Champagne region. Historically established in Aÿ, the house expanded its facilities to Épernay in 2009, where it has more than 1.7 kilometers of nineteenth-century cellars. Since 1994, Gosset has belonged to Jean-Pierre Cointreau, who also chairs the Renaud-Cointreau group. Operational management has been overseen since 2006 by Odilon de Varine, cellar master, assisted since 2017 by Gabrielle Bouby-Malagu. Recognized as a Living Heritage Company (Entreprise du Patrimoine Vivant) in 2013, Gosset stands out for its unique philosophy of completely avoiding malolactic fermentation, thereby preserving the characteristic freshness and tension of its Champagnes. The house sources grapes from more than 200 partner winegrowers across 140 hectares of vineyards spread across the finest terroirs of Champagne.

The vineyard

The 12 Ans de Cave À Minima Rosé is made from grapes selected in the main geographical areas of Champagne: the Montagne de Reims, the Vallée de la Marne, and the Côte des Blancs. These terroirs are characterized by deep chalk soils covered with a thin layer of topsoil, generating superior minerality and lasting freshness. The grapes are classified as grand cru and premier cru, reaching an average ranking of 95% on the Champagne cru scale. This rigorous selection guarantees the exceptional quality and authentic expression of Champagne's terroirs in this rosé Champagne.

The blend

This non-vintage Champagne is the result of a blend of 65% Chardonnay and 35% Pinot Noir. The rosé hue is achieved by adding 8% vinified red wine to the white wine. This balanced composition combines the finesse and minerality of Chardonnay with the structure and fruity aromas of Pinot Noir, creating a remarkable harmony enhanced by extended aging.

Winemaking and aging

The winemaking of the 12 Ans de Cave À Minima Rosé Non-Vintage is carried out on a plot-by-plot basis in small stainless steel tanks, preserving the individual expression of each terroir. In keeping with Gosset's philosophy, no malolactic fermentation is carried out, thus preserving the natural malic acid and giving the Champagne its characteristic freshness. The wine then undergoes exceptional aging of at least twelve years in cellars on the lees, at a constant temperature of 9 to 10°C and 90% relative humidity. This extended maturation allows for the development of remarkable aromatic complexity and a creamy texture, while retaining the house's signature liveliness. Disgorgement is carried out shortly before release, ensuring maximum freshness at the time of tasting.

Grape varieties

Chardonnay (65%)
Pinot Noir (35%)