A great Pessac-Léognan red wine with wonderful vivacity and complexity
Sensory Features:The wine has a beautiful dark red colour. Complex and deep, the nose blends fruity fragrances (cherry, raspberry, wild blackberry, blueberry) and spices (liquorice, zan) with delicious notes of light tobacco and star anise. A full, smooth and lively attack precedes a palate that harmoniously combines density, concentration and fine tannins with a smooth texture and a lingering finish. Balanced and fresh, the palate exhales fruity aromas (blackberry, black cherry), spicy (liquorice stick, licorice confectionary, cinnamon), chalk, gunflint, preserved lemon and violet.
Grape Varieties: 64% Cabernet Sauvignon, 32% Merlot, 3% Cabernet Franc & 1% Petit Verdot.
Estate:Located in the heart of the Pessac-Léognan appellation and dating back to 1365, Château Smith Haut Lafitte is one of the oldest châteaux in Bordeaux. This magnificent estate entered a new era in its history when it was bought by Daniel and Florence Cathiard in 1990. Château Smith Haut Laffite, driven by the passion and ambition of the Cathiard couple, has become one of the finest estates in the Graves region, producing red and white wines that are renowned the world over for their elegance and style.
Vineyard: Château Smith Haut Laffite is a Pessac-Léognan wine produced from a 78-hectare vineyard with vines on average 40 years old. The château uses its own vines from a mother vine preserved in the nursery on the Gironde river island of La Lande.
Vintage: A dry, cold winter advanced early budburst in early March. Warm, dry conditions in the spring, officially the hottest on record, led to early, even flowering. The rigour of the teams helped to limit the stress on the vines, particularly on the oldest vines, in the face of a hot, dry summer. Véraison was rapid, starting at the end of July. The heat of autumn was punctuated by a few rainy spells, which helped to keep the vines cool thanks to their deep roots.
Winemaking & Ageing: After harvesting, the grapes were destemmed and sorted before being vatted by gravity in small, truncated-cone-shaped wooden vats. Gentle extraction, with regular punching of the cap. Fermentation with indigenous yeasts followed by 18 months' ageing in barrels (60% new) from the château's own cooperage.
