Château Gazin 2012 is the grand vin from one of Pomerol’s larger, historically significant estates, a 26-hectare, single-block vineyard on the appellation’s high plateau. The property has been in the de Bailliencourt dit Courcol family since 1917, and the wine is typically Merlot-led; in 2012, however, the blend tightened further. Neal Martin reports that Cabernet Franc “was affected by rot this year,” and that the Grand Vin was therefore “100% Merlot picked between 20th September and 4th October” (Neal Martin’s Wine Journal).

The best reviews are emphatic. Robert Parker’s Wine Advocate awarded 95 points, with Martin calling it “seriously good—a top-drawer Pomerol with long-term ambitions,” praising a “complex, quite mercurial bouquet” that moves from “raspberry coulis, wild strawberry, marmalade and minerals” and a palate that is “beautifully balanced” (Wine Advocate). James Suckling also rated it 95 and described “superb density and balance,” “polished, fine tannins,” and “a long, long finish,” with flavors ranging from “blueberry, wet earth and spice” to “sliced Chinese mushrooms,” concluding it is “one of the best wines I have had from here in a long time” and advising, “Better in 2020” (JamesSuckling.com). Those are excellent endorsements for the vintage.

Other critics frame the style as generous but structured. Connoisseurs’ Guide (92) finds it “among the richer, riper and most generous” 2012 Pomerols, one that “borders on opulence without quite overplaying its hand,” built on currants and black cherries with “integral acidity and fine, firming tannins,” recommending at least “six to eight years” in cellar. Wine Spectator (91) notes its “solid coating of toasty vanilla” over “dark plum sauce and blackberry reduction,” suggesting time to let the oak knit in and a drinking window of 2017–2023.

With age, it remains composed rather than showy. Vinous (93) calls it “backward… with introverted black fruit” and “conspicuous cedar,” while The Wine Independent (93) highlights mature savory tones—“mince pie, coffee grounds, and tobacco”—supported by “just enough freshness” for a “long, decadent finish.”