Chateau Gazin 2003

  • 91 Wine
    Spectator
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Chateau Gazin  2003 Front Bottle Shot
Chateau Gazin  2003 Front Bottle Shot Chateau Gazin  2003 Front Label

Product Details


Varietal

Region

Producer

Vintage
2003

Size
750ML

Your Rating

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Somm Note

Winemaker Notes

Château GAZIN wines are a very typical product of the Pomerol terroir.

Their lavish richness offers a wide aromatic range of black and red fruits which harmonises with their intense purple or garnet color.

They also frequently offer hints of mint, plum, chocolate, coffee or liquorice, a bouquet of almond, toast, tobacco and vanilla.

Maturity gives them a nose of spices, truffles, undergrowth and gamey scents : fur, leather...

Their taste is characterised by their silky tannins, their balance and concentration, enhanced by a delicate oaky note.

Feminine and delightful due to the dominance of the Merlot, Château GAZIN wines can be drunk young or after ageing for 10 -15 years or more.

They make an excellent accompaniment to white and red meats and game, as well as to almond, caramel, vanilla and red fruits desserts.

Professional Ratings

  • 91
    Aromas of black olive, fruit and fresh herbs follow through to a full-bodied palate, with fine tannins and a silky, refined, caressing finish. Lovely tannins. Nicely done. Best after 2010. 6,730 cases made.

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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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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.

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Pomerol Wine

Bordeaux, France

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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.

VCCBWP_1018_03_2003 Item# 101721

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