Rosé Extra Brut 1er Cru NV
|Grapes||Pinot Noir, Chardonnay|
"Rosé", says Xavier, "should be the most elegant cuvée". Bright and lifted from lemony Chardonnay grown on an east-facing slope in le Mesnil, with just 3% red wine, this is a perfect apéritif - or, as he says, try it with sashimi. The addition of red wine can bring bitterness easily, but this stays neatly on the lemony / lemon zest flavours of the Chardonnay which are bright and refreshing. A really surprising rosé which is all in bright elegance. L&S (Jul 2018)
*Case price discount: Mix any 12 bottles (or 9l equivalent) of wine or 6 bottles of Champagne, Spirits, Sweet Wine or Fortified to get the 'case price' for each bottle.
Disgorged in March 2018, the latest installment of the NV Extra Brut Rosé Premier Cru from Gonet-Medeville unfurls in the glass with an attractive nose of blood orange, licorice, gingerbread and red berries. On the palate, this Champagne is medium to full-bodied, racy and vinous, with a fine but youthfully frothy mousse, tangy acids and a dry, saline finish. It's a serious, gastronomic rosé that will work well with food. Drinking range: 2018 - 2028 Rating: 91-91 William Kelley, The Wine Advocate(May 2019)
A very pale rosé in a racy, nimble, aperitif style. Essentially it's Chardonnay with a touch of red wine (3%) for the colour. In the old days it would have been called 'feminine'. Far be it for me.Joanna Simon, www.joannasimon.com(Dec 2018)
Xavier Gonet is the son of Philippe Gonet, whose domaine was split in three on passing to the next generation. Xavier has around 6.8 hectares, 4.8 being the original part - all in Bisseuil, with another 2 hectares spread across several smaller parcels in Ambonnay, le Mesnil, Trépail and Mareuil.
In 1996 Xavier met Julie Médeville (of the Bordeaux family which owns the Graves Château Respide Médeville and the Sauternes Château Gilette) at a tasting in Reims, and they married the following year. Xavier set out on a path to quality from the moment he was in charge in 2000, and is keen to emphasise what he does and does not do. "One press makes nine barrels - and it all goes into barrel, all divided according to the parcels it comes from.", he says, "no malo, no chaptalisation, no filtration, and the wines are left in barrel to stabilise. The red wines are properly red. The non-vintages are around 70-80% of the current year, with up to 30% reserves, normally just 20% of the previous year and 10% of the year before that."
Our first visit here was a joy, seeing the vineyard in Bisseuil, which is all in one block, on a sunny south-facing slope, which is perfect for achieving full ripeness. The tasting after so much anticipation is always an anxious moment on both sides, but the 'Tradition' does not let him down - indeed it sets the bar very high - simply delicious, and we both know that we are on the right track. The Rosé both surprises and delights because it is so different - almost all Chardonnay except the the red used for colour, it is a sprightly apéritif rosé. The micro-cuvées that make up the rest of the range are the stuff of future legend, rare, but worth seeking out.
"What made me want to make Champagne was wines from '29, '45, '55, '59, '61, '64 - I want to make wines like that", says Xavier. You need have no fear of cellaring these wines to see how they evolve, however delicious they are now.
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