
Chateau Gazin Pomerol 2014
Country: France
Appellation: Pomerol
Grape Varieties: 65% Cabernet Sauvignon, 25% Merlot, 10% Cabernet Franc
Average aged of vines: 35 years
Description
Chateau Gazin located in the north east section of the Pomerol plateau as 23.5 hectares cultivated with vines. They shared borders with Chateau Petrus and Chateau L'Evangile.
The terroir of Gazin is gravel with clay, iron and sand in the soil. There are also patches of blue clay found in their soils as well. The vineyard has vines averaging 30 years of age and the oldest vines were planted back in 1942.
In 1996 a complete renovation of the wine making facilities at Chateau Gazin was completed. To produce the wine of Chateau Gazin, the grapes are fermented and vinified in 27, small, cement vats that range in size from 60 hectoliters, up to 150 hectoliters. They also have a few stainless steel tanks which are used exclusively for the Cabernet Franc.
Review:
95 points-James Suckling
Outer quote mark The soy-sauce and savory aromas really make this stand out, but behind it are some very nice fruit and elegant tannins. This is a very well-made modern Pomerol with a lot of potential that needs some time to reveal its full class. Give it five or six years of bottle age. Inner quote mark (2/2017)
94 points-Robert Parker's Wine Advocate
Outer quote mark The 2014 Gazin was stubborn and broody when tasted in bottle, but give it a few swirls and there comes forth gravel and black truffle scents alongside sultry black fruit. These aromatics are so engaging and involving, drawing you in towards it charms. The palate is medium-bodied with fine tannin, crisp and taut with great precision and sappiness towards the focused, almost symmetrical, black truffle-laced finish. This continues Gazin's fine run of form, a great Pomerol from an estate predisposed these days to create sophisticated, classic wines. (NM) Inner quote mark (3/2017)
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