Chateau Gazin 2006
-
Wine
Spectator -
Robert
Parker -
Wine
Enthusiast
Product Details
Your Rating
Somm Note
Winemaker Notes
Professional Ratings
-
Wine Spectator
Complex aromas of green coffee bean, tarragon and blackberry, turning to licorice and violet. Full-bodied, with ultrafine tannins and beautiful fruit. Very balanced and refined for the vintage. Exceptional for this estate. A real beauty. Best after 2014.
-
Robert Parker's Wine Advocate
This is a very strong effort from this estate, which sits just adjacent to Petrus. In fact, they sold part of their vineyard to Petrus in the early 1970s. This is a full-bodied, powerful 2006 with the oak more restrained than it normally is in a young Gazin. Copious quantities of sweet plum, fig, and black cherry fruit are intermixed with cedar and dried herbs in a medium to full-bodied, rich, long, impressively endowed style. This is an outstanding wine, with enough stuffing, structure, and density to age beautifully over a 20- to 25-year period.
-
Wine Enthusiast
It’s impressive how the new wood, which tasted overpowering in barrel, has now integrated. Yes, it is firm and toasty, but the sweet Merlot shows well, as do the tense fruit tannins. A wine to age.
Other Vintages
2022-
James
Suckling - Decanter
-
Jeb
Dunnuck -
Robert
Parker
-
James
Suckling - Decanter
-
Jeb
Dunnuck
-
James
Suckling -
Jeb
Dunnuck -
Wine
Enthusiast - Decanter
-
Robert
Parker
- Vinous
-
James
Suckling -
Robert
Parker -
Jeb
Dunnuck - Decanter
-
Jeb
Dunnuck -
Wine
Spectator -
Wine
Enthusiast -
James
Suckling - Decanter
-
Robert
Parker
-
James
Suckling -
Robert
Parker - Decanter
-
Wine
Spectator -
Jeb
Dunnuck
-
James
Suckling -
Robert
Parker -
Wine
Spectator -
Wine
Enthusiast - Decanter
-
James
Suckling -
Robert
Parker - Decanter
-
Wine
Spectator
-
Robert
Parker -
James
Suckling -
Wine
Spectator
-
Robert
Parker -
Wine
Spectator -
Wine
Enthusiast
-
Robert
Parker -
James
Suckling -
Wine
Spectator -
Wine
Enthusiast
-
Robert
Parker -
James
Suckling -
Wine
Spectator -
Wine
Enthusiast
-
Robert
Parker -
Wine
Enthusiast -
Wine
Spectator
-
Wine
Spectator -
Robert
Parker -
Connoisseurs'
Guide
-
Robert
Parker
-
Wine
Spectator
-
Robert
Parker
-
Robert
Parker
-
Wine
Spectator -
Robert
Parker
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.