Chateau Smith Haut Lafitte Rouge

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In the glass

Aroma: cassis, tobacco, graphite, licorice, spice

Palate: dark berries, crushed violet, cedar, dark chocolate, coffee

Pessac-Leognan Cabernet, Cru Classe de Graves rouge (1959 classification), elevated by the Cathiard family's acquisition in 1990. Cassis, graphite, and tobacco define a precise, structured palate; 60% new oak ageing adds cedar and spice. Reviewer-points tuples on scores array.

What it pairs with

• Roasted Pauillac lamb with garlic and herbs Cabernet structure and herbal notes are the classic match for roasted lamb; cassis depth echoes the reduction.More wines for lamb →
• Grilled sirloin with green peppercorn sauce Firm tannins cut through beef fat; the wine's graphite and spice amplify the peppercorn savour.More wines for vegetables and salads →
• Duck breast with cherry compote Dark berry fruit complements duck richness; the compote mirrors the wine's cassis and dark-plum character.More wines for duck breast →
• Truffle and mushroom beef wellington Truffle earthiness and layered dark fruit in the wine align with the earthy complexity of a wellington.More wines for roast beef →

How to serve Chateau Smith Haut Lafitte Rouge

Allow 95 minutes from open to pour.

1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
3. Glassware. Use a large Bordeaux-style glass. The bowl shape rewards the wine's structure.
4. Pair with. Roasted Pauillac lamb with garlic and herbs, Grilled sirloin with green peppercorn sauce, Duck breast with cherry compote. Match the wine's structure to the dish's fat and salt.

History

Although Chateau Smith Haut Lafitte dates to the 18th century, the modern era of quality wine begins with Daniel and Florence Cathiard's acquisition in 1990. Their investment in viticulture and winemaking equipment transformed the estate into one of Pessac-Leognan's most consistent performers, frequently scoring in the high 90s. The Cathiards also built Les Sources de Caudalie, a wine spa resort on the estate.

1. 1842George Smith, a Scottish tea merchant, acquires the estate and names it Smith Haut Lafitte
2. 1953Classified as Cru Classe de Graves in the Graves classification
3. 1990Daniel and Florence Cathiard purchase the estate; quality transformation begins
4. 1999Les Sources de Caudalie wine spa resort opens on the estate

Facts

Producer

Chateau Smith Haut Lafitte · visiting guide

Grapes

Cabernet Sauvignon (65%), Merlot (30%), Cabernet Franc (4%), Petit Verdot (1%)

Classification

Cru Classe de Graves (1953 classification)

Oak

60% new French oak; 16 to 18 months

ABV

13.8%

Price

EUR 90-150 at retail

Drinking window

8-25 from vintage

First vintage

1990

Biodynamic

Biodynamic Practicing

Organic

ECOCERT

Frequently asked about Chateau Smith Haut Lafitte Rouge

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