x
  • Country ranking ?

    1 167
  • Producer ranking ?

    15
  • Decanting time

    1h
  • When to drink

    2020-2035
  • Food Pairing

    Beef

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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 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.

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Vintage 1990

An early, even flowering, a warm but unspectacular summer and an exceptionally hot period during the end of August and the first half of September. It was this heat that made it possible for the record harvest to not only to fully ripen, but also to concentrate the fruit.  The harvest started on September 14 and was finished before heavy rains commenced on October 2. Another reason for the success of the vintage was that most châteaux had invested in their cellars and were able to work such a large and hot harvest. It was now possible to control the fermentation temperatures better than in earlier hot vintages, such as 1947. The grapes produced wines with such high natural alcohol that chaptalization became unnecessary. They showed deep colour, high and unusually soft tannin levels and a better acidity than first thought, as well as great fruit concentration. The media hype was great, particularly thanks to the advent of new wine magazines - this was the vintage that cemented Robert Parker’s reputation. The prices rose rapidly and have not looked back since. I remember all Premier Crus (including Pétrus) being offered to end consumers for around 50 euros en-primeur in 1983.

The scene when the 1990 vintage came along was quite different. There was a surplus of very good to great wine on the market – for the first time there was talk of three great vintages following one another. This lead to most châteaux lowering their prices by about 20 per cent compared to their 1989 prices, even though the quality was outstanding. There had been a steady increase in prices during the 1980s, but they were now more or less back to the opening prices of the 1982s. It was again a record harvest, but because most châteaux had by now introduced a ‘second wine’ and due to the fact they were more selective with regards to quality, there was actually less wine being bottled as ‘Grand Vin’ than in 1982.

We have been following both these vintages from a comparatively early age, as they were both precocious and easy to drink from the start. The top wines from both vintages are spectacular, but the overall quality is much higher in 1990. Here the wines were equally successful on both sides of the river, and even minor châteaux produced something special. We have always found most 1982s from the right bank to be too alcoholic and lacking in structure; indeed many are now ageing rapidly.

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Latest Pro-tasting notes

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Written Notes

Ruby, thin garnet rim. Tobacco, intensely scented, dark berries, it has a slight herbal note as well, slightly rustic, that will put off a few, massive, coffee and black tea. Fresh acidity, ripe tannins, red and some darker berries, I thought the bottle wasn't perfect, but after a long time, a few more hours, it as lovely. 94

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Information

Origin

Pomerol, Bordeaux

Other wines from this producer

L' Hospitalet de Gazin

Highlights

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