Chateau Smith Haut Lafitte 'Le Petit Haut Lafitte Blanc' 2018, Pessac-Leognan 750ml
Chateau Smith Haut Lafitte is located in the Martillac village of the Pessac-Leognan production area in Bordeaux. It is a classified winery in the Grave production area. The Bosq family had already planted grapes here in 1365. In the 18th century, Scottish shipping merchant George Smith bought the winery and named it "Chateau Smith Haut Lafitte". Subsequently, the winery was built and used its own ships to export wine to the UK. At this time, the winery has become famous overseas.
However, the high-level performance of the winery in recent years is due to the current winery owner Daniel Cathiard, who was once the French Olympic ski champion national player. In order to improve the quality of the winery, he invested heavily in the upgrading of winemaking equipment, and hired a number of master wine consultants to guide, the vineyard adopts organic cultivation methods, etc., since the end of the 1990s, the wine quality has been significantly improved. . At the same time, he also exerted his excellent business acumen. In 1999, he established a wine spa resort in the estate, making Château Smith-Haut-Lafitte the first tourist chateau in Bordeaux.
Lafitte means higher hills. The surface of the vineyard is covered with gravel. Due to the good permeability of the soil, the barren soil allows the vines to root down to obtain moisture and nutrients. The pebbles on the soil surface reflect sunlight and absorb heat energy. The grape plant grows luxuriantly. The wine is fermented in stainless steel containers, then aged in oak barrels with a ratio of 50% new barrels for 15 to 18 months, and then bottled without filtration. The characteristics of the Smith Lafite red wine are very traditional, fully showing the characteristics of the Graf origin, and the unique smoky aroma of the wine. Most Cabernet Sauvignon is harvested at maturity, resulting in smooth, soft tannins, balanced and plump wines.
The 2018 Le Petit Haut Lafitte Blanc offers up enticing aromas of green guava, fresh pineapples, ripe pears and passion fruit with suggestions of lemongrass and chalk dust. The medium to full-bodied palate bursts with tropical fruit and fresh pear-inspired flavors with a satiny texture and just enough freshness, finishing with a spicy kick. Delicious now, it has the stuffing to cellar and develop toasty/savory layers over the next 6-7 years or more.