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Château Smith Haut Lafitte 2012

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

Grand Cru Classé of Graves in 1959

$96.04
Bottle 0.75L
In stock

Free delivery from 300€ in Europe and from 1000 €/$ in USA

Secure packaging and transport insurance

Secure packaging and transport insurance

100% secure payment
100% secure payment
Stored in air-conditioned cellar
Stored in air-conditioned cellar
Data sheets
Grape varieties
Cabernet Sauvignon 55%
Merlot 40%
Cabernet Franc 4%
Petit Verdot 1%
Château Smith Haut Lafitte

Château Smith Haut Lafitte

Le Château Smith Haut Lafitte is one of the must-have names in the Pessac-Léognan appellation, dubbed the "most Graves of Graves" due to the atypical nature of its terroir. Domaine was founded in 1365 and was then named Haut Lafitte for its geographical location.

Then, when Georges Smith, a merchant of Scottish origin, acquired it in the 18th century, he added his name to it and built the Carthusian monastery we know today.

Grand Cru Classé in red in the Graves classification, Château has been owned since 1990 by Daniel and Florence Cathiard, who for several years have been committed to a bio-precision approach that combines innovation and traditional techniques in both vineyard and cellar. The wines are produced organically 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, 30% to 60% of which are new. Petit Haut Lafitte is the Second red wine.

 - The white grape varieties are 90% Sauvignon blanc, 5% Sauvignon gris and 5% Sémillon. The grand vin blanc is aged for 12 to 15... See more ...

Critics Château Smith Haut Lafitte 2012.

Wine Advocate - Robert Parker
95/100
Wine Spectator
94/100
Jancis Robinson
16.5/20
Jean-Marc Quarin
92/100

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%.

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