Paul Gosset is part of a new guard in Champagne that’s less interested in polish and more focused on energy, texture, and place. Based in Aÿ, he take a thoughful approach to farming with using without herbicides or insecticides, Trees framing his parcels, and cover crops to keep soils alive and breathing.

In the cellar, he stays out of the way. Native fermentations, élevage in wood, and often no dosage, basically nothing added that doesn’t need to be there. His wines lean complex while honest, with a kind of quiet intensity.

The La Tonnelle, a rare still red from Aÿ that feels both traditional and slightly off-script. Nothing here is overworked. The throughline is clarity—of farming, of intent, of wine.