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Viinin Kuvailu
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.
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.
Vuosikerta 1962
Bordeaux Vintage Report by Tb / If 1962 was also a fabulous year, it fell irrevocably in the shadow of 1961. The cold winter, with its biting frosts, allowed the vines to get a well-deserved rest after their hard work in 1961. The growing season started three weeks late. When the vines finally sprouted in mid-June, the weather improved. Toward fall, the weather warmed measurably, with the resulting drought ultimately having a negative impact on the vines. The few bountiful September harvests arrived just in time to save the grapes from vine wilting. The harvest, which resulted in the largest harvest of the 1950s and 1960s, did not begin until October 1. Few people believed that the vintage would be as good as it became. An excellent vintage for dry whites, reds and Sauternes. As for Sauternes, the year 1962 is clearly better than that of 1961. The best reds were Cheval Blanc, Pétrus and Mouton-Rothschild. A common characteristic of the best wines from 1962 today is their serene and balanced appearance. Only a few show real body and complexity, but they work well especially as dinner wines, also because of their excellent availability and affordability. Even the best wines should not be decanted for more than an hour.
