Chateau Gazin 2014
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Suckling
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Robert -
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Wine - Decanter
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
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James Suckling
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.
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Robert Parker's Wine Advocate
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.
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Wine Spectator
Solid, with a core of juicy raspberry and blackberry preserve flavors, harnessed by singed sandalwood and firm black tea notes. Shows a tug of earth through the finish, leaving a slightly dusty feel in the end. Best from 2018 through 2026.
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Decanter
Undemonstrative but dense and powerful. Solid fruit and tannin. Austere at present with firm but rounded tannins. Good but will need time.
Barrel Sample: 90+
Other Vintages
2022-
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Guide
Connoisseurs'
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Wine
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.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
A source of exceptionally sensual and glamorous red wines, Pomerol is actually a rather small appellation in an unassuming countryside. It sits on a plateau immediately northeast of the city of Libourne on the right bank of the Dordogne River. Pomerol and St-Émilion are the stars of what is referred to as Right Bank Bordeaux: Merlot-dominant red blends completed by various amounts of Cabernet Franc or Cabernet Sauvignon. While Pomerol has no official classification system, its best wines are some of the world’s most sought after.
Historically Pomerol attached itself to the larger and more picturesque neighboring region of St-Émilion until the late 1800s when discerning French consumers began to recognize the quality and distinction of Pomerol on its own. Its popularity spread to northern Europe in the early 1900s.
After some notable vintages of the 1940s, the Pomerol producer, Petrus, began to achieve great international attention and brought widespread recognition to the appellation. Its subsequent distribution by the successful Libourne merchant, Jean-Pierre Mouiex, magnified Pomerol's fame after the Second World War.
Perfect for Merlot, the soils of Pomerol—clay on top of well-drained subsoil—help to create wines capable of displaying an unprecedented concentration of color and flavor.
The best Pomerol wines will be intensely hued, with qualities of fresh wild berries, dried fig or concentrated black plum preserves. Aromas may be of forest floor, sifted cocoa powder, anise, exotic spice or toasted sugar and will have a silky, smooth but intense texture.