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Chateau Gazin 2001

Bordeaux Red Blends from Pomerol, Bordeaux, France
  • RP94
0% ABV
  • RP96
  • JS95
  • WS94
  • RP96
  • JS95
  • WS94
  • JS95
  • RP94
  • WS90
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Winemaker Notes

"A sleeper of the vintage, and possibly the finest Gazin I have ever tasted, the 2001 reveals the best integratino of oak at this property in many years. An opaque plum/purple color is accompanied by a glorious bouquet of burning embers, roasted meats, espresso, and sweet plum and blackberry fruit... this full-bodied, impressive effort represents a breakthrough for Gazin."
-Wine Advocate

Château Gazin wines are a very typical product of the gravelly-clay soil of the Pomerol high terraces.

From an early age their lavish richness offers a wide aromatic range of black and red fruits (cherries, morello cherries, red currants, raspberries, blackberries, black currants) which harmonizes with their intense purple or garnet color.

They also frequently offer hints of mint, plum, chocolate, coffee or liquorice, and a bouquet of almond, toast, tobacco and vanilla. Maturity gives them a nose of spices, truffles, undergrowth and gamey scents : fur, leather, etc. Their taste is characterized by their silky tannins, their balance and concentration, enhanced by a delicate oaky note.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
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Chateau Gazin

Chateau Gazin

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Chateau Gazin, , France - Bordeaux
Chateau Gazin
The Château 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 Château 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.

Napa Valley

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One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

WWH351GAZ12_2001 Item# 76113

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