96-97
James Suckling
96-98+
Wine Advocate
CHATEAU SMITH HAUT LAFITTE BLANC, 2017
PESSAC-LÉOGNAN
CHARACTERISTICS
| CLASSIFICATION | Grand Cru Classé, Pessac-Léognan |
| GRAPE VARIETIES | 90% of sauvignon blanc, 5% of semillon, 5% of sauvignon gris |
| AROMAS | Lime tree leaves, pink grapefruit, white peach, green mango, yuzu, lemon meringue pie, crushed rocks, coriander seeds |
| FOOD AND WINE PAIRING |
Arcachon Bay oysters |
| WINEMAKING | Traditional winemaking in thermo-regulated stainless steel vats. The malolactic fermentation is made. Wine-ageing on complete lees lasts from 10 to 12 months, including 50% of new barrels. |
| BOTTLE SIZE | 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.
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127,00 € T.T.C.
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127,00 € T.T.C.
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CHATEAU SMITH HAUT LAFITTE BLANC, 2017
Détail du vignoble
| 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 |
Histoire et 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.
Caractéristiques
CHARACTERISTICS
| CLASSIFICATION | Grand Cru Classé, Pessac-Léognan |
| GRAPE VARIETIES | 90% of sauvignon blanc, 5% of semillon, 5% of sauvignon gris |
| AROMAS | Lime tree leaves, pink grapefruit, white peach, green mango, yuzu, lemon meringue pie, crushed rocks, coriander seeds |
| FOOD AND WINE PAIRING |
Arcachon Bay oysters |
| WINEMAKING | Traditional winemaking in thermo-regulated stainless steel vats. The malolactic fermentation is made. Wine-ageing on complete lees lasts from 10 to 12 months, including 50% of new barrels. |
| BOTTLE SIZE | 75 CL |
