CHATEAU SMITH HAUT LAFITTE BLANC, 2010
PESSAC-LÉOGNAN
CARACTÉRISTIQUES
| CLASSEMENT | Grand Cru Classé |
| CÉPAGES | 90% sauvignon blanc, 5% sémillon, 5% sauvignon gris |
| ARÔMES | Citron, pamplemousse, fleurs |
| ACCORD METS & VINS | Caviar d'Aquitaine |
| VINIFICATION | Une vinification traditionnelle dans des cuves inox thermo-régulées. La fermentation malo-lactique est réalisée. L’élevage sur lies totales dure de 10 à 12 mois, avec une proportion de 50% de barriques neuves. |
| FORMAT | 75 CL |
The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.
Regular price
217,00 € T.T.C.
Regular price
Sale price
217,00 € T.T.C.
Unit price
per
Tax included.
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CHATEAU SMITH HAUT LAFITTE BLANC, 2010
Vineyard Detail
| AGRICULTURE | Organic principles with no certification |
| GRAPE VARIETIES |
Red varieties: 63% of cabernet sauvignon, 30% of merlot, 6% of petit verdot White varieties: 90% of sauvignon blanc, 5% of sauvignon gris, 5% of semillon, 1% of muscadelle |
| VINEYARD SURFACE AREA | 78 hectares, with 67 hectares for red varieties and 11 hectares for white varieties |
| ANNUAL PRODUCTION | 200,000 bottles |
| HARVEST | Manual |
| SOIL |
Gunzian gravel soil |
History and anecdotes
Château Smith Haut Lafitte is located in Graves in Pessac-Léognan appellation. The estate history started 6 centuries ago in 1365 with the noble Bosq family who became owner of some vines and gave the name of “Haut Lafitte”. In the 18th century, a Scottish wine merchant, George Smith, built the chartreuse and named the Château “Smith Haut Lafitte”.The Château’s red wines are classified as Grand Cru. The château has been the Cathiard family’s property since 1990.
Caracteristics
CARACTÉRISTIQUES
| CLASSEMENT | Grand Cru Classé |
| CÉPAGES | 90% sauvignon blanc, 5% sémillon, 5% sauvignon gris |
| ARÔMES | Citron, pamplemousse, fleurs |
| ACCORD METS & VINS | Caviar d'Aquitaine |
| VINIFICATION | Une vinification traditionnelle dans des cuves inox thermo-régulées. La fermentation malo-lactique est réalisée. L’élevage sur lies totales dure de 10 à 12 mois, avec une proportion de 50% de barriques neuves. |
| FORMAT | 75 CL |
