Chateau Gazin
Pomerol 2023
| Denomination | AOC Pomerol |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Area | Bordeaux (France) |
| Grape varieties | 90% Merlot, 7% Cabernet Sauvignon, 3% Cabernet Franc |
| Aging | Aged for 18 months in oak barriques (50% new), with careful racking approximately every 3 months and progressive blending during maturation. |
- Origin and vintage: Pomerol appellation of Bordeaux, 2023 harvest, 0.75-litre bottle
- Varietal composition: 89% Merlot, 7% Cabernet Franc, 4% Cabernet Sauvignon; alcohol 14%
- Sensory characteristics: notes of cherry and blueberry, accents of peony, long persistence
- Winemaking: hand-harvested, fermentation in concrete, maceration 2-3 weeks
- Ageing and awards: 18 months in barriques (half new); rating 95 Decanter, 95 Suckling
Description
What type of wine it is
Château Gazin Pomerol from Château Gazin is a still and balanced red wine from the protected designation of origin of Pomerol, in the Bordeaux region. This blend of Merlot, Cabernet Franc and Cabernet Sauvignon is distinguished by notes of cherry and blueberry, enhanced by delicate floral hints of peony. On the palate, it is full-bodied and supported by a freshness that, combined with young and rounded tannins, provides a complex structure and prolongs its finish, making it ideal for pairing with meat and poultry main courses. The robustness of the palate and the ageing in oak barrels also ensure excellent ageing potential over time.
Where it comes from
This wine originates in Pomerol, a famous district in the Bordeaux region. Produced by Château Gazin, this red faithfully reflects its terroir.
How it is produced
Manual harvesting allows the bunches to be selected at the perfect stage of ripeness, with further sorting in the cellar before and after de-stemming. Alcoholic fermentation takes place in small concrete vats, keeping grape varieties and parcels separate, with maceration lasting a few weeks. The free-run wine is carefully separated from the press wine, and malolactic fermentation takes place independently for each variety. Ageing lasts for eighteen months in oak barrels, half of which are new, in contact with the fine lees. The process concludes with periodic rackings and a progressive blending.
Awards
-
2023
95/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2023
95/100
James Suckling is an influential American wine critic and journalist who worked at Wine Spectator for 30 years. He left the magazine in 2010 to start his own website and guidebook (JamesSuckling.com). He specialises in Italian and Bordeaux wines.
-
2023
93/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
Tasting notes
Perfume
Color
Taste
Serve at:
16 - 18 °C
Longevity:
10 - 15 years
Decanting time:
4 hours
Château Gazin, which was a hamlet in the 18th century, is probably located on the site of the "Hospital of Pomeyrols", built by the knights to receive pilgrims on the Santiago de Compostela route.
This was the inspiration for the name of the property’s second wine "l’Hospitalet de Gazin". Read more
| Name | Chateau Gazin Pomerol 2023 |
|---|---|
| Type | Red still |
| Denomination | Pomerol AOC |
| Vintage | 2023 |
| Size | 0,75 l |
| Alcohol content | 14.0% by volume |
| Grape varieties | 90% Merlot, 7% Cabernet Sauvignon, 3% Cabernet Franc |
| Country | France |
| Region | Bordeaux |
| Vendor | Chateau Gazin |
| Origin | Pomerol, Bordeaux, France |
| Production technique | Manual harvesting at full maturity with grape selection; alcoholic fermentation in small concrete tanks; maceration on the skins for 2–3 weeks; separation of free-run wine and press wine; malolactic fermentation separate for each grape variety (in barriques or tanks); ageing for 18 months in oak barriques (50% new) with periodic racking; bottled on the estate. |
| Wine making | Manual harvesting at full maturity, with initial selection in the vineyard and two further sortings in the cellar (before and after destemming). Alcoholic fermentation in small concrete tanks, separated by grape variety and plot; maceration on the skins for 2–3 weeks. The free-run wine is kept separate from the press wine. Malolactic fermentation is carried out separately for each variety, in barriques or tanks depending on the quality of the batch. Ageing for 18 months in oak barriques (50% new), with careful racking approximately every 3 months and progressive blending during maturation; bottled on the estate and placed in wooden cases. |
| Aging | Aged for 18 months in oak barriques (50% new), with careful racking approximately every 3 months and progressive blending during maturation. |
| Allergens | Contains sulphites |