2019 | Chateau Smith Haut Lafitte | Pessac-Leognan (Half Bottle)

The bouquet is expressive, with black fruit notes (blackberry, blackcurrant, blueberry) accompanied by cherry overtones. Complex spicy aromas then come to the fore (clove, cinnamon, liquorice), underscored by subtle hints of gun flint. The mid-palate is full-bodied and equally concentrated, paving the way for a lovely long aftertaste.

Reviews:

• James Suckling: Intense blackberry and graphite character coming out of the glass, together with dried violets, ink and some asphalt. Full-bodied with wonderfully integrated tannins that spread across the palate and then draw you deep into the wine. Lead-pencil and blackcurrant aftertaste.

• Jeb Dunnuck: This rich, unctuously textured beauty has terrific concentration, sweet tannins, and the vintage's hallmark elegance and finesse. One of the most concentrated, powerful wines in the vintage.

Producer Information

Château Smith Haut Lafitte is located in Pessac-Léognan on the Left Bank of the Garonne River. During the 1959 Classification of the Graves it was rated as Grand Cru Classé for its red wine. Nowadays the estate is also considered to produce one of the foremost examples of white Bordeaux. Cabernet Sauvignon usually accounts for 60-65 percent of the red grand vin. Merlot contributes around 30 percent, and small amounts of Cabernet Franc and Petit Verdot round out a typical blend. The wine is aged in barrel for around 18 months, with 60-65 percent new wood. The vineyard is farmed organically and produces its own compost. A horse is used to plow the more fragile soils of the white wine vineyard. Biodiversity efforts include the siting of beehives around the estate. Smith Haut Lafitte has its own vine nursery, situated on Ile de Lalande in the middle of the Garonne. All grapes are harvested by hand by a team of more than 100 pickers. Picking dates and various other viticultural practices are influenced by row-by-row imaging from the Oenoview satellite system. A Vistalysis optical system scans each berry, identifying and removing lesser-quality fruit.

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