96

Robert Parker

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Wine Spectator

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CHATEAU SMITH HAUT LAFITTE BLANC, 2016

PESSAC-LÉOGNAN

CHARACTERISTICS

CLASSIFICATION Grand Cru Classé
GRAPE VARIETIES 90% of sauvignon blanc, 5% of sémillon, 5% of sauvignon gris
AROMAS Citrus, quince, honey, iodic
FOOD AND WINE PAIRING

Aquitaine caviar
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.

127,00 € T.T.C.
127,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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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.
CHATEAU SMITH HAUT LAFITTE BLANC

Caracteristics

CHARACTERISTICS

CLASSIFICATION Grand Cru Classé
GRAPE VARIETIES 90% of sauvignon blanc, 5% of sémillon, 5% of sauvignon gris
AROMAS Citrus, quince, honey, iodic
FOOD AND WINE PAIRING

Aquitaine caviar
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