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  • Country ranking ?

    1 189
  • Producer ranking ?

    11
  • Decanting time

    2h
  • When to drink

    now to 2035
  • Food Pairing

    Beef

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.

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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.

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Wine Information

The 2014 vintage at Château Gazin is fully in keeping with the proud tradition of the wines of Bordeaux and Pomerol. It is a classic year that is different from previous ones. 2012 and 2013 were both made with 100% Merlot. This is rather unusual at Gazin, even if Pomerol consists primarily of this grape variety. The 2012 and 2013 vintages are pleasant to drink either today or within the next few years. However, they do not have enough structure to warrant long ageing.
 

2014 consists of 95% Merlot and 5% Cabernet Franc. This latter variety was particularly successful in 2014, as opposed to Cabernet Sauvignon. Our vineyard produced 65,000 bottles of Château Gazin (and 56,100 bottles of the second wine, L’Hospitalet de Gazin). This shows how demanding we were in preserve the quality of the grand vin. The 13.5 degrees of alcohol fit in well with the beautiful tannic structure. The wine is altogether ripe, complex, and well-balanced. 

The harvest took place from the 19th of September to the 4th of October (to finish picking Cabernet Franc).

 

The 2014 has a beautiful deep colour. It starts out quite powerful on the palate and continues into a beautiful long aftertaste. There are hints of black fruit (blackberry and blackcurrant) and red fruit (cherries), and already such nuances as forest floor, incense, and cedar. The warm (balsamic) overtones confirm the ripeness in 2014. 

 

The wine needs a few more years, about 8, to reach its peak. It will then display all the rare complexity of the finest Pomerols, with truffle, leathery, and meaty aromas. Its structure should enable it to "hold" for the next 15 years, i.e. until 2030.

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Vintage 2014

Bordeaux Vintage 2014 - is not a great vintage like 2005, 2009 or 2010 but it will be able to secure a position as one of the very good vintages of Bordeaux.

Generally scheduled between the end of March and the beginning of April, Primeur Week in Bordeaux is always an exciting time because it allows a first glimpse of the latest vintage. The sheer number of wines available for tasting is impressive and a week almost seems short. This is why the Union de Grands Crus offers a well-organized blind tasting for the press every morning of the week. The previous weekend, the Grand Cercle des vins de Bordeaux organizes blind tastings of more than 200 samples. These impressions are supplemented by tastings in different Châteaux and tastings organized by the Bordeaux trade. Therefore, some wines may be tasted twice or even more often during this week to check quality and style.

 

An interesting fact is the weather situation. Low weather pressure means wines can close, while high weather pressure presents wines in a more open and flavorful style. This year the wheat was pretty bad during the first few days of the tasting week, but improved a lot in the second half of the week. This had an influence on the tasting notes in general which must be taken into account. Another effect was the late harvest in 2014, which shortened the period between harvest and early tastings by up to a month. A month less time for maturation has effects on the tasting results, which is another aspect to consider, always keeping in mind that each tasting result remains a snapshot and is not an absolute judgment and definitive.

 

The year 2014 started early with bud burst about 10 days before the average of the last 10 years. At the end of May, flowering began on the first terroirs in heterogeneous conditions, while the later grape varieties such as Cabernet-Sauvignon and Franc as well as the later terroirs benefited from a warm and sunny period at the beginning of June. July and August were quite cool and wet and in the second half of August the winegrowers prepared for an even worse vintage than 2013 but at the end of August everything changed. A splendid Indian summer in September and October saved the quality. The harvest began for the white grapes three days later than in 2012 but two weeks later than in 2011. For the red grapes, the harvest began with the Merlot at the end of September and ended with the Cabernets in the second fortnight of October. The cool climate during summer provides higher acidity, the Indian summer is responsible for good ripening.

 

The dry white wines are of very good quality showing crisp acidity and ripe flavors. Noble sweet white wines also benefit from the higher acidity balancing the opulent sweetness. Therefore, this vintage looks more elegant. The presentation of red wines depends a lot on the grape varieties and terroirs. Overall, the red wines are at a higher level of quality than the previous three vintages. Saint-Emilion is excellent on the limestone plateau and generally shows very good wines.

In Pomerol, the center of the plateau was advantageous over the surrounding areas. Fronsac was a very positive surprise for 2014. In the Médoc, the southern part turned out to be more heterogeneous than the northern part, where especially Saint-Estèphe was homogeneous and excellent. South of Bordeaux, Pessac-Léognan presented a very homogeneous image of a very good level of quality with exceptional wines from Haut Brion and La Mission Haut Brion.

One final observation: this vintage digests oak wonderfully. Oak is not even evident in wines with 100% new oak barrels for maturation. Now there are about twelve months left for the maturation of the 2014s until bottling in 2016. A lot can happen during this period. Let's see how the wines will present themselves after bottling, it will again be a very interesting tasting. 2014 is not a great vintage like 2005, 2009 or 2010 but it will be able to secure a position as one of the very good vintages of Bordeaux.

by Markus del Monego MW

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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Medium

ending

Medium and Round

flavors

Blackcurrant, Raspberry, Pepper, Plum, Meaty and Perfumed

nose

Intense, Pure and Ripe

taste

Warming and Silky tannins

Verdict

Well-rounded and Impressive

Written Notes

Ruby. Blueberries, blackberries, fruity, some spices, anise, ripe and intense nose. Fresh acidity, ripe tannins, fruity, anise, blueberries, some spices, ripe, detailed, bit denser, long. 93

  • 93p
Dark purple red with violet hue and almost black centre. Quite concentrated but somehow closed character, restrained fruit. On the palate well structured and concentrated with firm tannins and good length.
  • 92p
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Information

Origin

Pomerol, Bordeaux

Other wines from this producer

L' Hospitalet de Gazin

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