Champagne Gosset is not a typical Champagne house and one example of this is their approach to the selection of wines. Gosset approach this in a similar way to the Burgundians; the location within crus is important too. For example, Cramant is a big cru with several different slopes and aspects and so grapes can vary throughout the cru. Odilon de Varine, Cellar Master, selects vineyards from the central part, east of the village on steep hillside because he likes the characteristics that these locations bring to the wine.
In Gosset’s Grand Blanc de Blancs Trepail and Villiers-Marmery (two of Odilon’s favourite crus) are used to add character to the blend, they only make up around 5-7% of each the wine but have a big impact. They bring length and crisp structure to the blend.
Gosset are consistently reviewing the crus they source from and adjust accordingly. Vitry and Montgueux are both from the south of Champagne and have been used for four and two years respectively. Each cru has a different soil make-up and so bring different characteristics to the wines.
Gosset have many small vats and vinify all the different parcels individually. This helps to keep track of the progression of each cru throughout the wine making process.
When it comes to wine making, Odilon tastes and blends blind to ensure they are not influenced by the reputations or their previous experiences of the different crus. This means the make-up of the wine varies from vintage to vintage depending on the still wines.