從12世紀至法國大革命，Pomerol的葡萄園在Saint-Jean de Jérusalem、Rhodes和Malte等騎士的支持下逐漸壯大。
18世紀時，GAZIN是一個小酒莊，位於由騎士們建立的"Pomeyrols庇護所"（l'Hospital de Pomeyrols）原址，那兒用來接待前往聖地牙哥－德孔波斯特拉的朝聖者。酒莊副牌"l'Hospitalet de Gazin"因此得名。
現任莊主的曾祖父Louis Soualle在20世紀初收購了 Château GAZIN，至今由第五代經營。
由於以Merlot擔當主導地位，Chateau Gazin的葡萄酒柔美誘人，可以在瓶中陳年幾年後享用，但通常值得陳放十五年、二十年或更長時間。隨著陳年，它們會產生香料的香氣，並帶有一絲松露、灌木叢、皮革的味道
產區保護條例：
波爾多 AOC Pomerol
產地：
法國波爾多
種類：
紅葡萄酒
葡萄品種：
86% Merlot, 14% Cabernet Francs + Cabernet Sauvignons
釀造：
在葡萄達至完熟時，以人手採收。葡萄先後經過三次篩選，並剔除莖葉，確保獲得最佳品質。按照葡萄品種和地塊，在小混凝土缸分開發酵，然後開始泡皮2至3星期。葡萄酒之後被轉移到橡木桶（50%新桶）中陳釀18個月。酒糟浸渣及與木桶單寧的接觸，逐漸增加結構、複雜性和陳年潛力。
酒精度：
14.5%
品酒筆記：
(Robert Parker's rating: 96 points)
2010年的Gazin呈現深石榴紅色，散發出濃郁的波森莓、焗布冧和聖誕蛋糕的香氣，還帶有一絲未點燻雪茄和花束的味道。酒體飽滿，充滿烤黑色水果的味道，單寧緊緻有力，餘韻悠長，帶有礦物味。
The vineyards of Pomerol gradually developed between the 12th century and the French Revolution under the aegis of the knights of Saint-Jean of Jerusalem, Rhodes and Malta.
Château GAZIN, which was a hamlet in the 18th century, is probably located on the site of the "Hospital of Pomeyrols", built by the knights to receive pilgrims on the Santiago de Compostela route. This was the inspiration for the name of the property's second wine "l'Hospitalet de Gazin".
Louis Soualle, great-grandfather of the current owners (the 5th generation), acquired Château GAZIN at the beginning of the 20th century.
Due to the dominance of the Merlot, Château GAZIN’s wines are feminine and seductive, can be enjoyed after a few years in the bottle, but usually they are worth laying down for fifteen, twenty years or more. With maturity they develop a spicy nose, with a hint of truffles, notes of undergrowth, game, fur and leather
Appellation:
AOC Pomerol, Bordeaux
Country of Origin:
Bordeaux, France
Type:
Red/Rouge (Still)
Grape Varieties:
86% Merlot, 14% Cabernet Francs + Cabernet Sauvignon
ABV:
14.5%
Vinification:
The harvests are carried out by hand, as each plot reaches perfect ripeness. The grapes undergo an initial sorting in the vineyard, and followed by two further sorting stages.
Alcoholic fermentation takes place in small concrete vats, separated by grape variety and plot, the juice and skins are then left to macerate for two to three weeks. The wines are transferred to oak barrels (50% new barrels) and mature for 18 months. The contact with the fine lees and the oak tannins gradually adds structure and complexity.
Tasting Notes:
(Robert Parker's rating: 96 points)
Deep garnet in color, the 2010 Gazin charges out of the gate with bold boysenberries, baked plums and Christmas cake notes plus hints of unsmoked cigars and bouquet garni. Full-bodied, the palate is jam-packed with baked black fruit, framed by firm, ambitious tannins, finishing long and mineral tinged.
