|Sub-district||Pomerol & Lalande de Pomerol|
Supple start but dry and drying. Very charcoal black fruit expression, some of which could be down to cooperage. A bit of controversy on this one, maybe down to sample preparation - eg Neal Martin 94-96, Tim Atkin 96, but Antonio Galloni on 89-92. Could be worth a punt at this price? Rating: 90-91 L&S (Apr 2016)
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Lots of cedar, tea-leaf and hazelnut character and ripe fruit aromas. Citrus peel, too. Full body, round and juicy tannins and a flavorful finish. Smoky undertone. This is structured and so complex. Drinking range: 2023 - Rating: 97 James Suckling, www.jamessuckling.com (Feb 2018)
Plush and warm, with fig, boysenberry and blackberry confiture notes inlaid with light charcoal, black tea and fruitcake hints. Fleshy finish. Drinking range: 2022 - 2032 Rating: 93 James Molesworth, The Wine Spectator (Jan 2018)
I can’t remember tasting a better vintage of Gazin at this age. Exceeding my expectations, this is a lovely, harmonious, well balanced blend. This carries its 14.5% alcohol with ease, thanks to the succulent black fruits balanced by acidity and minerality. Drinking range: 2022 - 2030 Rating: 96 Tim Atkin MW, www.timatkin.com (May 2016)
It is said that Château Gazin occupies the site of an old Knights of St John hospital that tended to pilgrims on their journey to Santiago de Compostella - a legend that is reflected in the cross on the label and in the name of the second wine, l'Hospitalet de Gazin. During the 19th Century, Gazin was one of the most highly regarded estates in Pomerol. The Bailliencourt family came into the estate by marriage in the early years of the 20th Century but, sadly, their tenure has mostly been of a château in decline. However, the estate's inheritance by the dynamic Nicolas de Bailliencourt in the 1980's has completely turned Gazin around and, once again, it is one of the châteaux to watch. The machine harvesters, bought as recently as 1979, were disposed of, a new chais was built, the second wine was introduced to allow stricter selection for the grand vin, and the services of Pomerol guru Jean-Pierre Moueix were engaged. The wine is typically 90% Merlot and spends 18 months in barrique, of which 50% are new wood.
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