Champagne Gosset
CELEBRIS Brut
A fine wine before a fine Champagne. CELEBRIS was created in 1993 by former cellarmaster Jean-Pierre Mareigner, building on an idea by Albert Gosset. This cuvée, which represents the best of Champagne Gosset, was first sold in 1995 as a 1988 vintage. It quickly gained recognition alongside other top champagnes. The 2012 vintage marks the 9th Gosset Celebris in the past 35 years and is a testament to the exceptional quality and freshness of the fruit.
Vintage Factsheets
Celebris Brut is sourced from Champagne Gossets vineyards in the villages of Ambonnay, Avenay, Avize, Aÿ, Bouzy, Cramant, Cuis, Grauves, Trépail, Louvois, Le Mesnil-sur-Oger, and Villers- Marmery.
- Region
- Champagne
- Appellation
- Champagne
- Sub-Appellation
- Champagne AOP
- Varietal Composition
- Chardonnay, Pinot Noir
- Aging
- A minimum of 10 years following disgorgement.
- Alcohol
- 12%
A bright golden color with small, clear bubbles. The aroma is of fresh pears and citrus, including sweet oranges and grapefruit. As the Champagne warms up, it starts to smell like delicious pear and almond pie. This Champagne is wellstructured, with depth, tension, and a nice density. On the palate, we taste citrus and vanilla, which then develop into flavors of gooseberries, raspberries, and yellow-fleshed red cherries. The finish is long and salty.
James Suckling
97 Points
2012
"Vinous and ample with huge depth and concentration, complex but not loud. Integrated yeastiness and a hint of sour cream join lemon zest, green apples, subtle sourdough bread and chalk. Limey and intense, showing fine beads, laserlike acidity and penetrative saline flavors. Long, compact finish. 12 years on the lees, including one year in vat. Deliciously austere at a dosage of 5.5 g/L. Disgorged March 2025. 25,000 bottles made. Drink or hold."
— Zekun Shuai, 2026
Vinous
96 Points
2012
“The 2012 Brut Celebris is one of the most polished Champagnes I have tasted from Gosset in some time. Plenty of energy and acidity have long been signatures of this prestige cuvée, but a bit more meat on the bones keeps the wine from veering into the realm of the excessively austere, as was sometimes the case in the past. Dried lemon confit, chamomile, white pepper and salt all race across the palate. I very much admire the energy here”
— Antonio Galloni, 2023
