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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.
BORDEAUX 2019 VINTAGE
When I was visiting Bordeaux early March, Corona was a threat on the horizon and France has been more concerned by a strike of the air traffic control. However, I was travelling to Bordeaux and had the chance to get some first insights to the 2019 vintage. I was very much looking forward to the “en primeur tastings” which were scheduled for March 26, 2020 but the tastings were cancelled mid-March. Immediately I contacted the different associations and wineries in Bordeaux and asked for samples.
The result was a small number of wines which arrived in Essen before the shutdown of France made shipments rather difficult. These first samples of the vintage 2019 were tasted under pristine conditions to assure a fair and equal assessment of all qualities. In fact, the samples proved right the opinion of some of Bordeaux’ leading figures. Bruno-Eugène Borie from Château Ducru-Beaucaillou sees 2019 in a line with the excellent vintages of 2016, 2010, 2009 und 2005.
Henri Lurton talks about his best vintage, along with 2016, he has ever vinified at Château Brane-Cantenac. Philippe Dhalluin from Château Mouton-Rothschild asses the vintage as rich and abundant in quality and also in quantity. After some smaller crops they came back to an average production.
Emmanuel Cruse from Château d’Issan sees that 2019 has a lot in common with 2016 yet preserving more freshness. It is a very good vintage but appearing at a very difficult time on the market. In fact, the start of this vintage was very positive. Enough precipitations during winter were retained by soils like chalk and clay. Vineyards on these water retaining soils had a huge advantage in the future growing period. With exception of a wet June, the vintage has taken advantage of a rather dry climatic condition, which prevented diseases in the vineyards to a huge extend. No chance for powdery or downy mildew. Even the heat waves were not really harming the vines as rain set in, always at the last moment but still early enough to prevent massive water stress and a slow-down of the maturity. The late physiological maturity brought a lot of alcohol, but the wines show more freshness as in the previous years.
Fabien Teitgen, Winemaker of Smith-Haut-Lafitte relates this freshness to the good acidity “due to cool night temperatures during the ripening period”. This fact is also good news for white wines. „They are the big surprise “, says Olivier Bernard of Domaine de Chevalier.
At Château Coutet in Barsac, Philippe and Aline Baly were harvesting in three passes with a total of 19 harvesting days. They judge the conditions as rather ideal: “These climatic conditions have generated a harvest whose quality is indisputably present.” Same samples made their way to Essen and I have tasted them. Some more samples are announced and will hopefully arrive during the current week. There will be a weekly update of my tasting notes, whenever samples will arrive.
Unfortunately, 2019 arrives in a difficult time, the Corona virus puts the world in fear and makes trade more and more difficult. Trade berries and new customs duties create a difficult frame for this vintage. However, we should not forget one thing: there are wonderful 2019s waiting for us, wines with ageing potential and charm which will survive every crisis.