Grand Cru Classé

Roast goose.

The combination of spring warmth and summer gentleness was favourable to harvest early grapes with well-balanced aromatic profiles (good acidity), provided the vines are deeply-rooted in a great terroir, well-stabilized in their soil, well established in their milieu. Harvest started mid-September with the Merlots to end on the 30th of September with the Cabernets Francs.

Aged in barrel on the lees for 18 months (60% new barrels, made at the estate's own cooperage) and only racked once. Duration of ageing was adjusted to each wine.

Whole uncrushed grape berries fermented in small oak vats at 28°C and extraction with manual pigeage (punching down the cap).

Thanks to its 55 hectares of superb gravelly vineyards Smith Haut Lafitte is often referred to as the archetypical Graves. The estate's history goes back to the Crusades and a Scottish navigator George Smith who became the owner of the estate in the 18th century. He was followed by M. Duffour-Dubergier Mayor of Bordeaux and then Louis Eschenauer a famous wine shipper. In 1990 Daniel and Florence Cathiard also fell under the spell of this beautiful estate. Since then they have restored the 16th century tower renovated the 18th century manor house built two underground cellars went back to traditional vine growing methods without chemical herbicides and set up their own cooperage. The perfect elegance excellent balance and fine structure of Smith Haut Lafitte's red and white wines are the ultimate reflection of the current owners' total commitment to quality.