A great, powerful, complex Pomerol, yet fine and revealing subtle aromas of fine leather, spices and truffles over time. More info
What the experts say...
"(...)the 2007 Gazin is spicy, but the oak component is more restrained than normal. It is a relatively big-styled wine for a 2007, with impressive richness, a dark ruby/purple color, notes of lead pencil shavings, ink, black currants, sweet dark plums, and balsamic." R. Parker (04/2010)
The current owners, Nicolas and Christophe de Bailliencourt dit Courcol, have not hesitated to embrace the latest technological advances and the advice of oenologist Mickaël Obert, to perfect their vinification procedures. They have risen to the challenge admirably! The wine's rusticity has been replaced by finesse, without reducing its power or complexity. When young, the wines present notes of roasted coffee and red and black fruit, and then with time they develop more subtle flavours with delicate leather, spices and truffles.
Not far from Château L'Evangile and a certain Petrus, Château Gazin has no reason to be jealous of its famous neighbours. Gazin was a village in the 18th century, probably located around the Hospital de Pomeyrols, built by the Knights of Saint John of Jerusalem, Rhodes and Malta, to receive pilgrims on the Camino de Santiago route. The Maltese cross on the bottles is thus a reference to the property's rich past.
The superb terroir, the average age of the vines (35 years) and the low yield per hectare (45 hl) all undoubtedly contribute to this wine's exceptional quality. A single block of 26 hectares of vines also make it one of the largest properties in the Pomerol appellation, with a production of up to 100,000 bottles per year: enough to satisfy plenty of enthusiastic buyers.
After a dazzling end to the 19th century, the estate suffered a series of difficult periods: the phylloxera crisis at the beginning of the 20th century, and then the terrible frosts in 1956. Despite these setbacks, Château Gazin has not ceased to demonstrate, for more than ten years now, an undeniable skill for producing great wines.
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