Chateau Gazin (Futures Pre-Sale) 2011

Bordeaux Red Blends
  • 92 Wine
    Spectator
  • 91 Robert
    Parker
  • 90 Wine
    Enthusiast
Sold Out - was $69.99
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Chateau Gazin (Futures Pre-Sale) 2011 Gift Product Image
Chateau Gazin (Futures Pre-Sale) 2011 Gift Product Image

Product Details


Varietal

Producer

Vintage
2011

Size
750ML

Features
Collectible

Your Rating

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Somm Note

Winemaker Notes

Professional Ratings

  • 92
    Still quite primal, with fleshy plum skin, warm raspberry confiture and dark roasted woodspice notes still wrestling a bit with each other. A bit thick on the finish as this seems to have aimed for extraction; it will need to develop some finesse during the élevage for balance.
    Barrel Sample: 89-92 Points
  • 91
    Gazin is normally a big, backstrapping Pomerol as its vineyard sits between Lafleur and Petrus. However, the 2011 is a softer, more gentle effort with a deep plum/purple color and a sweet bouquet of balsam wood, damp earth, black cherry jam, licorice and a hint of tomato skin. Medium to full-bodied and deep, this Gazin is closed and slightly unformed. I suspect there is more to this wine than it revealed on the several occasions I tasted it. Anticipated maturity: 2016-2028.
    Barrel Sample: 88-91+ Points
  • 90
    This firmly tannic wine has a dry character that lays over lighter fruits. With soft spice and some sweetness, this wine is developing already.
    Barrel Sample: 88-90 Points
Chateau Gazin

Chateau Gazin

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Chateau Gazin, France
The Chateau Gazin vineyards cover 64.2 acres in a single lot, with 56.8 acres under vines, located on the renowned clay-gravel plateau of Pomerol. The estate can produce up to 100,000 bottles a year. A second AOC Pomerol wine "l’Hospitalet de Gazin", was created in 1986 in order to reserve the best of the harvest for Chateau Gazin.

The grapes are fermented in small cement vats. The wine is aged for 18 months in oak barrels (50% new) according to the Bordeaux tradition: malolactic fermentation in casks, rackings to separate the fine wine from the lees, fining with egg whites and, if necessary, light filtration.

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JOBGAZIN11_2011 Item# 116798

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