x
  • Country ranking ?

    1 211
  • Producer ranking ?

    16
  • Decanting time

    -
  • When to drink

    Now

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

Close

The Story

Feminine and seductive, due to the dominance of the Merlot, Château GAZIN's wines can be enjoyed after a few years in the bottle, but usually they are worth laying down for fifteen, twenty years or more. Their sumptuous generosity offers a wide aromatic range of red and black fruit which harmonizes with their intense crimson or garnet red colour. They typically offer hints of plum, chocolate, coffee or liquorice, with aromas of almonds, toast, tobacco and vanilla, and a minty freshness.

With maturity they develop a spicy nose, with a hint of truffles, notes of undergrowth, game, fur and leather…

 

The harvests are carried out by hand, as each plot reaches perfect ripeness. The grapes undergo an initial sorting in the vineyard, carried out by the pickers. 

Two further sorting stages take place in the vat room, before and after removal of the stalks, to optimize the quality of the fruit.

Alcoholic fermentation takes place in small concrete vats, separated by grape variety and plot, the juice and skins are then left to macerate for two to three weeks. 

The free-run wine is then drawn off and kept separate from the wine obtained by pressing the residue ("marc"). The second fermentation, or malolactic fermentation, is then carried out, each grape variety being kept separate, either in barrels or vats, depending on the quality of the batches.The wines are then transferred to oak barrels (50% new barrels).

They mature for eighteen months, during which the wines are progressively blended during meticulous rackings approximately every three months.

The contact with the fine lees and the oak tannins gradually adds structure and complexity, enabling the production of wines that can be laid down and that will improve over time.he estate can produce up to 100,000 bottles.

A second wine, an AOP Pomerol, l'Hospitalet de Gazin, was created in 1986 so that Château GAZIN could be made with only the best grapes from each harvest.After being bottled and placed in wooden cases on the property, the wine is distributed all over the world by wine merchants in Bordeaux. 86% of Château GAZIN's production is sold to wine lovers outside of France.

Close

Wine Information

The vineyards of Pomerol gradually developed between the 12th century and the French Revolution under the aegis of the knights of Saint-Jean of Jerusalem, Rhodes and Malta.

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".

Château GAZIN's vineyard covers an area of 26 hectares, in a single holding, on the upper terrace of the Pomerol terroir.

The terroir at Château Gazin consists of Gunzian gravel on the surface and a subsoil of blue and green clay with iron oxides (iron residues).

As is characteristic of great terroirs, these clays (smectites) ensure that the vines have a reasonably stable supply of water.

Château GAZIN's terroir essentially consists of the clay-gravel subsoil of the Pomerol plateau.

The vineyard is planted with 90% Merlot, 7% Cabernet Sauvignon and 3% Cabernet Franc.

The average age of the vines is 35 years. The vines are planted with a density of 5,500 to 7,000 per hectare.

The vines are cultivated using traditional growing methods and an environmentally-friendly approach with ploughing, organic fertilizers, minimum use of pesticides (including mating disruption), and manual harvests.

The harvests are carried out by hand, as each plot reaches perfect ripeness. The grapes undergo an initial sorting in the vineyard, carried out by the pickers.

Two further sorting stages take place in the vat room, before and after removal of the stalks, to optimize the quality of the fruit.

Alcoholic fermentation takes place in small concrete vats, separated by grape variety and plot, the juice and skins are then left to macerate for two to three weeks.

The free-run wine is then drawn off and kept separate from the wine obtained by pressing the residue ("marc"). The second fermentation, or malolactic fermentation, is then carried out, each grape variety being kept separate, either in barrels or vats, depending on the quality of the batches.

The wines are then transferred to oak barrels (50% new barrels).

They mature for eighteen months, during which the wines are progressively blended during meticulous rackings approximately every three months.

The contact with the fine lees and the oak tannins gradually adds structure and complexity, enabling the production of wines that can be laid down and that will improve over time.The estate can produce up to 100,000 bottles.

A second wine, an AOP Pomerol, l'Hospitalet de Gazin, was created in 1986 so that Château GAZIN could be made with only the best grapes from each harvest.

Close

Vintage 1964

Pour beaucoup, le millésime 1964 évoque des images d’une année vraiment unique. C’était cela en Bourgogne, mais pas à Bordeaux, même si le ministre français de l’Agriculture a déclaré que c’était le millésime du siècle à Bordeaux. Il a fait sa déclaration avant que les pluies d’automne ne commencent à tomber. Le millésime a été, en tout cas, très bon, rappelant assez celui de 1962, dont les grandes récoltes produisaient d’excellents vins.

L’hiver doux et humide a été suivi d’un printemps chaud. Les conditions idéales pendant la période de germination sont restées sèches et chaudes tout au long de l’été. Les raisins ont mûri magnifiquement jusqu’au 8 octobre, date à laquelle trois semaines de pluies extrêmement fortes ont pénétré dans Bordeaux, causant les plus grands dégâts dans le Médoc, principalement à Pauillac et Saint-Estèphe. Certains producteurs de la région avaient réussi à ramener toute leur récolte avant les pluies. L’un de ces chanceux était Château Latour. L’un des moins chanceux fut le Château Lynch-Bages, qui finit par récolter le 24 octobre. Ce millésime privilégie cependant les vins de Merlot de la rive droite, qui mûrissent bien avant les pluies. Il y a très peu de vins buvables à l’heure actuelle. Une fois de plus, le Cheval Blanc et le Pétrus s’élèvent au-dessus de l’autre, également en prix. Un développement intéressant en 1964 a été l’acquisition par Mouiex des actions de Pétrus.

Close

Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Brick red

ending

Long and Lingering

flavors

Cherry, Leather, Earthy, Truffles and Floral

nose

Intense and Complex

taste

High in Acidity and Medium-bodied

Information

Origin

Pomerol, Bordeaux

Other wines from this producer

L' Hospitalet de Gazin

Incorrect Information
If you found some information that is wrong, let us know
Are you sure you want do delete this wine? All information will be lost.
Are you sure you want to recommend this wine?
Are you sure you want hide this written note ?
Are you sure you want show this written note ?
UPGRADE MEMBER PLAN
Upgrade your membership now, it's quick and easy. We use PayPal, the world's largest payment system, it accepts all credit cards. Once you've chosen your membership level, you'll go directly to PayPal. You can cancel your membership at any time.
Thank you for your support!
 

Pro Member

 

Winemerchant Member

 

Winery Member

 

User

 

HOW TO USE TASTINGBOOK?

We recommend you to share few minutes for watching the following video instructions of how to use the Tastingbook. This can provide you a comprehensive understanding of all the features you can find from this unique service platform.

This video will help you get started



Taste wines with the Tastingbook


Create Your wine cellar on 'My Wines'



Explore Your tasted wines library



Administrate Your wine world in Your Profile



Type a message ...
Register to Tastingbook
Sign up now, it's quick and easy.
We use PayPal, the world's largest payment system, it accepts all credit cards.
Once you've chosen your membership level, you'll go directly to PayPal, where you can sign up for a free 7-day trial period. You can cancel your membership at any time. We wish you a rewarding journey to the world of Fine Wines.

Free 7 days Member trial

 

Member

 

Pro Member

 

Winemerchant Member

 

Winery Member

 

User

  Register