Chateau Smith Haut Lafitte 2012 Pessac-Leognan Grand Cru Classe

Château Smith Haut Lafitte 2012

Bordeaux - Pessac-Léognan - Cru Classé de Graves - Château Smith Haut Lafitte

Grand Cru Classé of Graves in 1959

$96.58 $96.58 Tax excl.
Bottle 0.75L
In stock ( 2 )

Free shipping from 1000€ Tax excl (US and Europe)

Secure packaging and transport insurance
Secure packaging and transport insurance
100% secure payment
100% secure payment
Stored in a hydro-regulated cellar
Stored in a hydro-regulated cellar
Data sheets
Grape varieties
Cabernet Sauvignon 55%
Cabernet Franc 4%
Petit Verdot 1%
Merlot 40
Château Smith Haut Lafitte

Château Smith Haut Lafitte

The Château Smith Haut Lafitte is among the most unavoidable names in the Pessac-Léognan appellation, nicknamed the "most Graves of the Graves" by the atypical nature of its terroir. The Domaine was founded in 1365 and named Haut Lafitte at the time because of its geographical location. Then when Georges Smith, a merchant of Scottish origin, acquired it in the eighteenth century, he attached his name to it and built the chartreuse that we know today.

Grand Cru Classé in red in the Graves classification, Château has belonged since 1990 to Daniel and Florence Cathiard, who have been committed for several years to a bio-precision approach that combines innovation and traditional techniques in the vineyard as well as in the winery. The wines are made from an organic culture without chemical inputs, enriched with biodynamic methods that contribute to the expression of the terroir.

The Château Smith Haut Lafitte is based on a 78-hectare vineyard planted on an exceptional Pyrenean gravel hilltop.

- The red grape varieties are 65% Cabernet Sauvignon, 30% Merlot, 4% Cabernet Franc and 1% Petit Verdot. The grand vin is aged for 18 months in French oak barrels, of which 30 to 60% are new. Petit Haut Lafitte is the Second red wine.

- The grape variety in white is 90% Sauvignon Blanc, 5% Sauvignon Gris and 5% Semillon. The great white wine is aged for 12 to 15 months in French oak barrels, of which 30 to 60% is new wood. Petit Haut Lafitte is the Second white wine.

The Château Smith Haut Lafitte produces wines of their own style. The red wines are powerful, balanced and expressive on the nose as well as the palate, while the white wines are elegant, smooth and taut.

Critics Château Smith Haut Lafitte 2012.

Robert Parker
Wine Spectator
Jancis Robinson
Jean-Marc Quarin

Description Château Smith Haut Lafitte 2012.

The 2012 vintage was mainly characterized by a hot and very dry summer, which followed a cool and very wet spring. From August onwards, the weather conditions stabilized and allowed the grapes to follow a good maturation process. The harvest, carried out in a serene way, is very selective so that only the most qualitative grapes are kept.

Blend of the 2012 vintage: 55% Cabernet Sauvignon, 40% Merlot, 4% Cabernet Franc, 1% Petit Verdot.

The robe is a deep purple color, very elegant and adorned with tile-like reflections.

The nose is elegant and very fragrant, with notes of black fruits, blackcurrant and blackberry, truffle, toasted wood and Sichuan pepper.

The entry in mouth is elegant, the wine evolves on a suave, fleshy and deliciously fruity texture, with flavors of black cherry and plum. Rising in power and supported by fine and elegant tannins, it shows a lot of freshness and a beautiful mid-palate before ending on a long refined finish.

Food and wine pairing:

Château Smith Haut-Lafitte 2012 will pair perfectly with leg of lamb with garlic and rosemary, wine-marinated roast wild boar, Angus beef with Périgord cep sauce, sliced venison with boletus, or hunter rabbit with mustard.

For a pairing with cheese, choose pressed and uncooked cheeses: cantal, old mimolette, morbier, saint-nectaire and tomme de Savoie. It can also be enjoyed with Brie de Meaux, Gouda or Salers.

It will go well with several desserts such as a pear-chocolate charlotte, a crispy coffee pie or a black forest.

Cellaring potential and tasting:

Château Smith Haut-Lafitte 2012 would deserve to wait in the cellar for another 5-6 years, reaching its peak between 2028 and 2030.

However, it is ready to be enjoyed now if properly prepared. To do so, take care to place the bottle the night before in the serving room at room temperature. Open the bottle and decant it at least 3 to 4 hours before tasting.

The bottles will be kept in the cellar protected from light, lying down, at an optimal hygrometric degree of 70%.