2015 Smith Haut Lafitte
France
Pessac Léognan Grand Cru Classé, Graves
Bordeaux
Red
67% Cabernet Sauvignon, 27% Merlot, 5% Cabernet Franc, 1% Petit Verdot (2024 vintage)
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2015
2025 - 2040
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Florence and Daniel Cathiard, along with with their Technical Director, Fabien Teitgen, have a striking set of 2015s on their hands. The wines are absolutely gorgeous, both red and white, but the two flagship Grand Vins were less expressive en primeur than they were when I tasted the separate components from barrel at the end of January, so I won't be surprised if the wines come in at the top end of their projected ranges. Like virtually all of his colleagues, Teitgen attributes most of the challenges of vintage to younger vines, especially those planted on soils with less capacity to retain moisture, where heat stress blocked ripening during the first part of the summer, when conditions were at the hottest and driest. The rains of August brought respite to the vines and allowed for a relaxed harvest with essentially no disease pressure. The tannins extracted easily, so Teitgen opted for cooler temperatures and gentle punchdowns during fermentation in order to not over extract and at the same time keep as much freshness as possible.
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2024
2029 - 2055
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Fabien Teitgen, managing director at Smith Haut Lafitte, showed me through the 2024s at Smith Haut Lafitte prior to a dinner to mark the opening of their new welcome facility called “Gaia.”
“It was complicated in the vineyard from budding,” he told me. The most important thing was whether to remain organic or not. But Daniel and Florence [Cathiard] insisted that we must remain organic. The level of maturity was very important. There were not a lot of bunches on the vine, and there was a lot of rain at the end of September. We cropped at 21 hl/ha for the reds. The vinification was normal, though we did less punching down.”
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2024
2032 - 2044
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2023
2029 - 2059
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2023
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2022
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2022
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2022
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2021
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2021
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Florence and Daniel Cathiard, along with their team led by Technical Director Fabien Teitgen, presented a stellar set of wines. Yields are down significantly to 20-22 hectoliters per hectare from the more typical 30-35 because of the vagaries of the growing season.
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2021
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2020
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2020
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2019
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2017
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At Smith Haut-Lafitte, Daniel and Florence Cathiard are busy overseeing renovations to the winery with plans for a new tasting room. First, I asked about the effects of frost. “We were almost completely frozen on [the vineyard of] Cantelys,” head winemaker Fabien Teitgen explained. “We have some fans there but in the end we lost over 50%. The winter was dry and February warmer than usual that prompted an early bud-burst. April was dry and cool and then of course, there was frost towards the end. May was warm and we had a short and homogenous flowering. June was hot and dry and there was some hydric stress in the middle of the month that caused polyphenol synthesis. July was dry and the temperatures were average so that véraison was two weeks earlier than usual. We had to pick quickly from 24 August to 9 September for the whites and on 11 and 29 September for the reds. We used 160 pickers, many locals from the university, compared to 100 in 2016, in order to harvest at optimal ripeness. There was a little less extraction this year and stopped the punching down before the end of maceration and kept the temperature around 26° to 28° Celsius for the maceration. We now add some whole bunches of Merlot with red/brown stems representing around 10% of the production of the Grand Vin. We used no second generation bunches. They were used to make some rosé.” It was a good solid set of releases, each label designed from specific markets, whether it is domestic or international, for early or late drinking, or the crown jewel Smith Haut-Lafitte itself. This is an excellent contribution to the vintage full of depth and succulence, perhaps one of the longer lived Pessac-Léognan wines this year.
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2017
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2016
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2016
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2016
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2016
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2016
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2016
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This is a fabulous set of wines from proprietors Daniel and Florence Cathiard and technical director Fabien Teitgen. The quality of the vintage, especially in the reds, is evident in some of the more modest offerings. Both of the second red wines are delicious, while the Grand Vin is all finesse. Mother Nature was less generous with the conditions she provided for the production of white wine, but Smith Haut Lafitte Blanc is also quite successful.
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2016
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This is a fabulous set of wines from proprietors Daniel and Florence Cathiard and technical director Fabien Teitgen. The quality of the vintage, especially in the reds, is evident in some of the more modest offerings. Both of the second red wines are delicious, while the Grand Vin is all finesse. Mother Nature was less generous with the conditions she provided for the production of white wine, but Smith Haut Lafitte Blanc is also quite successful.
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2015
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2015
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Florence and Daniel Cathiard, along with with their Technical Director, Fabien Teitgen, have a striking set of 2015s on their hands. The wines are absolutely gorgeous, both red and white, but the two flagship Grand Vins were less expressive en primeur than they were when I tasted the separate components from barrel at the end of January, so I won't be surprised if the wines come in at the top end of their projected ranges. Like virtually all of his colleagues, Teitgen attributes most of the challenges of vintage to younger vines, especially those planted on soils with less capacity to retain moisture, where heat stress blocked ripening during the first part of the summer, when conditions were at the hottest and driest. The rains of August brought respite to the vines and allowed for a relaxed harvest with essentially no disease pressure. The tannins extracted easily, so Teitgen opted for cooler temperatures and gentle punchdowns during fermentation in order to not over extract and at the same time keep as much freshness as possible.
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2015
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Florence and Daniel Cathiard, along with with their Technical Director, Fabien Teitgen, have a striking set of 2015s on their hands. The wines are absolutely gorgeous, both red and white, but the two flagship Grand Vins were less expressive en primeur than they were when I tasted the separate components from barrel at the end of January, so I won't be surprised if the wines come in at the top end of their projected ranges. Like virtually all of his colleagues, Teitgen attributes most of the challenges of vintage to younger vines, especially those planted on soils with less capacity to retain moisture, where heat stress blocked ripening during the first part of the summer, when conditions were at the hottest and driest. The rains of August brought respite to the vines and allowed for a relaxed harvest with essentially no disease pressure. The tannins extracted easily, so Teitgen opted for cooler temperatures and gentle punchdowns during fermentation in order to not over extract and at the same time keep as much freshness as possible.
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2015
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Florence and Daniel Cathiard, along with with their Technical Director, Fabien Teitgen, have a striking set of 2015s on their hands. The wines are absolutely gorgeous, both red and white, but the two flagship Grand Vins were less expressive en primeur than they were when I tasted the separate components from barrel at the end of January, so I won't be surprised if the wines come in at the top end of their projected ranges. Like virtually all of his colleagues, Teitgen attributes most of the challenges of vintage to younger vines, especially those planted on soils with less capacity to retain moisture, where heat stress blocked ripening during the first part of the summer, when conditions were at the hottest and driest. The rains of August brought respite to the vines and allowed for a relaxed harvest with essentially no disease pressure. The tannins extracted easily, so Teitgen opted for cooler temperatures and gentle punchdowns during fermentation in order to not over extract and at the same time keep as much freshness as possible.
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2014
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2014
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2014
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This is a very pretty set of 2014s from proprietors Daniel and Florence Cathiard and technical director Fabien Teitgen. The flagship white and red Grand Vins get most of the attention, but the other wines in this range are every bit as impressive within their respective peer groups.
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2014
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This is a very pretty set of 2014s from proprietors Daniel and Florence Cathiard and technical director Fabien Teitgen. The flagship white and red Grand Vins get most of the attention, but the other wines in this range are every bit as impressive within their respective peer groups.
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2014
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This set of wines from Smith Haut Lafitte was one of the most impressive I tasted. Owners Daniel and Florence Cathiard, along with Technical Director Fabien Teitgen have done a fabulous job across the board. The three white and three reds are distinct and differentiated. Moreover, at each level, the wines more than deliver the goods. No detail is overlooked at Smith Haut Lafitte, where considerable time, attention and financial resources continue to be invested, with what are clearly magnificent results. The overall philosophy places a great deal of importance on sustainability, from the horses that are increasingly used in the vineyards, to the new cellar where the second wines are aged.
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2014
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This set of wines from Smith Haut Lafitte was one of the most impressive I tasted. Owners Daniel and Florence Cathiard, along with Technical Director Fabien Teitgen have done a fabulous job across the board. The three white and three reds are distinct and differentiated. Moreover, at each level, the wines more than deliver the goods. No detail is overlooked at Smith Haut Lafitte, where considerable time, attention and financial resources continue to be invested, with what are clearly magnificent results. The overall philosophy places a great deal of importance on sustainability, from the horses that are increasingly used in the vineyards, to the new cellar where the second wines are aged.
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2013
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2013
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2013
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I was deeply impressed with the wines I tasted at Smith Haut Lafitte. In 2013, the whites and reds are both terrific throughout the entire range. Winemaking remains pretty straightforward. The reds are done with manual punchdowns and pumpovers, while the whites are aged on their lees in barrel, with the malos blocked. These remain some of the most distinctive wines in all of Bordeaux.
00
2013
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I was deeply impressed with the wines I tasted at Smith Haut Lafitte. In 2013, the whites and reds are both terrific throughout the entire range. Winemaking remains pretty straightforward. The reds are done with manual punchdowns and pumpovers, while the whites are aged on their lees in barrel, with the malos blocked. These remain some of the most distinctive wines in all of Bordeaux.
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2012
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2012
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2008
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There was no easing into the job and frankly I would not want it any other way on my first day. Wines tasted in the morning at an annual ten-year on Bordeaux tasting on one side of the Atlantic, written up on the flight over to New York with my mouth still coated in tannin and completed on the other side of the Atlantic...just a day in the life, so that readers get an idea how things are going to roll with the 2008 Bordeaux.
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2008
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2008
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2007
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2007
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"The color came quickly during the fermentation but not the volume or the flavor," said technical director Fabien Teitgen. "We macerated with minimal movement, doing very slow pumpovers because the tannins from the seeds were not ripe enough, and even after three weeks there wasn't much extraction. The volume only came in the fourth week and afterwards. But a lot of wines in 2007 were overextracted: they don't have the volume and concentration to support their tannins." Like some of his more successful colleagues in 2007, owner Daniel Cathiard maintained that his estate could not have achieved a good maturity level in its fruit had vine yields been higher; Smith Haut Lafitte produced just 35 hectoliters per hectare, he told me.
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2006
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2006
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"The color came quickly during the fermentation but not the volume or the flavor," said technical director Fabien Teitgen. "We macerated with minimal movement, doing very slow pumpovers because the tannins from the seeds were not ripe enough, and even after three weeks there wasn't much extraction. The volume only came in the fourth week and afterwards. But a lot of wines in 2007 were overextracted: they don't have the volume and concentration to support their tannins." Like some of his more successful colleagues in 2007, owner Daniel Cathiard maintained that his estate could not have achieved a good maturity level in its fruit had vine yields been higher; Smith Haut Lafitte produced just 35 hectoliters per hectare, he told me.
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2006
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"Our idea in 2006 was to make a harmonious wine," said technical director Fabien Teitgen. "We carried out a gentle but long extraction at a relatively low temperature." Teitgen told me that he did a bit of batonnage "but just once or twice in all," but then he only stirs the lees when he believes that "there's a problem between the wine and the wood." The estate harvested from September 20 until October 5, added Teitgen, "focusing on picking the best parts, ripe, for our first wine. It wasn't easy to get good maturity this year."
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2005
2021 - 2033
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2005
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"The color came quickly during the fermentation but not the volume or the flavor," said technical director Fabien Teitgen. "We macerated with minimal movement, doing very slow pumpovers because the tannins from the seeds were not ripe enough, and even after three weeks there wasn't much extraction. The volume only came in the fourth week and afterwards. But a lot of wines in 2007 were overextracted: they don't have the volume and concentration to support their tannins." Like some of his more successful colleagues in 2007, owner Daniel Cathiard maintained that his estate could not have achieved a good maturity level in its fruit had vine yields been higher; Smith Haut Lafitte produced just 35 hectoliters per hectare, he told me.
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2005
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"Our idea in 2006 was to make a harmonious wine," said technical director Fabien Teitgen. "We carried out a gentle but long extraction at a relatively low temperature." Teitgen told me that he did a bit of batonnage "but just once or twice in all," but then he only stirs the lees when he believes that "there's a problem between the wine and the wood." The estate harvested from September 20 until October 5, added Teitgen, "focusing on picking the best parts, ripe, for our first wine. It wasn't easy to get good maturity this year."
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2005
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Technical director Fabien Teitgen had not yet added any press wine to this chateau's wonderfully concentrated young 2005, made from a crop level of 35 hectoliters per hectare. The harvest here was late for the area, beginning on September 24 for the merlot and lasting until October 10. Not surprisingly, the young 2005 has a fairly high pH of 3.8 and 13.3% alcohol. The 35% merlot component seems especially successful here. Co-owner Florence Cathiard expressed the opinion that good water retention in the clay subsoil at Smith Haut Lafitte (as at some other Pessac-Leognan properties, such as Haut-Bailly) made a big difference in this drought year.
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2004
2024 - 2032
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2004
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"Our idea in 2006 was to make a harmonious wine," said technical director Fabien Teitgen. "We carried out a gentle but long extraction at a relatively low temperature." Teitgen told me that he did a bit of batonnage "but just once or twice in all," but then he only stirs the lees when he believes that "there's a problem between the wine and the wood." The estate harvested from September 20 until October 5, added Teitgen, "focusing on picking the best parts, ripe, for our first wine. It wasn't easy to get good maturity this year."
00
2004
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Technical director Fabien Teitgen had not yet added any press wine to this chateau's wonderfully concentrated young 2005, made from a crop level of 35 hectoliters per hectare. The harvest here was late for the area, beginning on September 24 for the merlot and lasting until October 10. Not surprisingly, the young 2005 has a fairly high pH of 3.8 and 13.3% alcohol. The 35% merlot component seems especially successful here. Co-owner Florence Cathiard expressed the opinion that good water retention in the clay subsoil at Smith Haut Lafitte (as at some other Pessac-Leognan properties, such as Haut-Bailly) made a big difference in this drought year.
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2004
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Even following what co-owner Florence Cathiard described as "a drastic pruning," it was necessary to carry out a green harvest at the end of July and beginning of August to reduce the crop load. "The clusters were huge, and the grapes were large too," said Cathiard. According to technical director Fabien Teitgen, picking the white grapes was easy, but the red wine harvest was tricky as there was not enough phenolic maturity early on despite good grape sugars. The cabernet here was ultimately harvested from October 13 to 18 with a large team of pickers. The rain during the harvest, though, did not have much of an effect. "The vines did not need water, so they didn't absorb much, and the grapes didn't swell," explained Teitgen. Following a saignee of 10% to 15%, the vinification was gentle and fairly cool. Teitgen did some quick two-minute pumpovers ("like an infusion"), but relied mostly on manual punchdowns to keep the cap wet. He then did up to 40 days of post-fermentation maceration at a fairly cool temperature.
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2003
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Technical director Fabien Teitgen had not yet added any press wine to this chateau's wonderfully concentrated young 2005, made from a crop level of 35 hectoliters per hectare. The harvest here was late for the area, beginning on September 24 for the merlot and lasting until October 10. Not surprisingly, the young 2005 has a fairly high pH of 3.8 and 13.3% alcohol. The 35% merlot component seems especially successful here. Co-owner Florence Cathiard expressed the opinion that good water retention in the clay subsoil at Smith Haut Lafitte (as at some other Pessac-Leognan properties, such as Haut-Bailly) made a big difference in this drought year.
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2003
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Even following what co-owner Florence Cathiard described as "a drastic pruning," it was necessary to carry out a green harvest at the end of July and beginning of August to reduce the crop load. "The clusters were huge, and the grapes were large too," said Cathiard. According to technical director Fabien Teitgen, picking the white grapes was easy, but the red wine harvest was tricky as there was not enough phenolic maturity early on despite good grape sugars. The cabernet here was ultimately harvested from October 13 to 18 with a large team of pickers. The rain during the harvest, though, did not have much of an effect. "The vines did not need water, so they didn't absorb much, and the grapes didn't swell," explained Teitgen. Following a saignee of 10% to 15%, the vinification was gentle and fairly cool. Teitgen did some quick two-minute pumpovers ("like an infusion"), but relied mostly on manual punchdowns to keep the cap wet. He then did up to 40 days of post-fermentation maceration at a fairly cool temperature.
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2003
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Fabien Teitgen, who has been technical director here since 2001, vinified the 2003 with 70% to 80% whole clusters, then carried out a long but gentle cuvaison, keeping the fermentation temperature low and using only the most minimal pigeages (just a few minutes every two days) to keep the cap wet. The estate also experimented in 2003 by doing a portion of the alcoholic fermentation in barriques (60 barrels' worth, to be exact), using the method introduced by Girolate, except that Smith Haut Lafitte took advantage of a large stainless steel entry point on the front of its barrels through which the fruit could be more easily inserted. While owners Florent and Daniel Cathiard, as well as Teitgen, are not convinced that alcoholic fermentation in barriques is an especially valuable innovation, there's little doubt that their young 2003 is an especially pliant, sweet, fruit-driven wine. The yield was a very low 25 hectoliters per hectare, alcohol is close to 13%, and the pH is a high 3.9.
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2002
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Even following what co-owner Florence Cathiard described as "a drastic pruning," it was necessary to carry out a green harvest at the end of July and beginning of August to reduce the crop load. "The clusters were huge, and the grapes were large too," said Cathiard. According to technical director Fabien Teitgen, picking the white grapes was easy, but the red wine harvest was tricky as there was not enough phenolic maturity early on despite good grape sugars. The cabernet here was ultimately harvested from October 13 to 18 with a large team of pickers. The rain during the harvest, though, did not have much of an effect. "The vines did not need water, so they didn't absorb much, and the grapes didn't swell," explained Teitgen. Following a saignee of 10% to 15%, the vinification was gentle and fairly cool. Teitgen did some quick two-minute pumpovers ("like an infusion"), but relied mostly on manual punchdowns to keep the cap wet. He then did up to 40 days of post-fermentation maceration at a fairly cool temperature.
00
2002
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Fabien Teitgen, who has been technical director here since 2001, vinified the 2003 with 70% to 80% whole clusters, then carried out a long but gentle cuvaison, keeping the fermentation temperature low and using only the most minimal pigeages (just a few minutes every two days) to keep the cap wet. The estate also experimented in 2003 by doing a portion of the alcoholic fermentation in barriques (60 barrels' worth, to be exact), using the method introduced by Girolate, except that Smith Haut Lafitte took advantage of a large stainless steel entry point on the front of its barrels through which the fruit could be more easily inserted. While owners Florent and Daniel Cathiard, as well as Teitgen, are not convinced that alcoholic fermentation in barriques is an especially valuable innovation, there's little doubt that their young 2003 is an especially pliant, sweet, fruit-driven wine. The yield was a very low 25 hectoliters per hectare, alcohol is close to 13%, and the pH is a high 3.9.
00
2002
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The Cathiards have taken this chateau to the next level with the promotion of Fabien Teitgen from vineyard boss to technical director beginning in 2001. Teitgen looks for fruit that's ripe but not overripe, as he's after elegant wines with a lightness of touch. Under the direction of Daniel Cathiard, he has brought changes in vinification as well. Beginning with vintage 2002, a good 50% of the grapes went into the fermenter uncrushed, with extraction relying more on punching down of the cap rather than on pump-overs.
00
2001
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- By Author Name on Month Date, Year
Fabien Teitgen, who has been technical director here since 2001, vinified the 2003 with 70% to 80% whole clusters, then carried out a long but gentle cuvaison, keeping the fermentation temperature low and using only the most minimal pigeages (just a few minutes every two days) to keep the cap wet. The estate also experimented in 2003 by doing a portion of the alcoholic fermentation in barriques (60 barrels' worth, to be exact), using the method introduced by Girolate, except that Smith Haut Lafitte took advantage of a large stainless steel entry point on the front of its barrels through which the fruit could be more easily inserted. While owners Florent and Daniel Cathiard, as well as Teitgen, are not convinced that alcoholic fermentation in barriques is an especially valuable innovation, there's little doubt that their young 2003 is an especially pliant, sweet, fruit-driven wine. The yield was a very low 25 hectoliters per hectare, alcohol is close to 13%, and the pH is a high 3.9.
00
2001
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The Cathiards have taken this chateau to the next level with the promotion of Fabien Teitgen from vineyard boss to technical director beginning in 2001. Teitgen looks for fruit that's ripe but not overripe, as he's after elegant wines with a lightness of touch. Under the direction of Daniel Cathiard, he has brought changes in vinification as well. Beginning with vintage 2002, a good 50% of the grapes went into the fermenter uncrushed, with extraction relying more on punching down of the cap rather than on pump-overs.
00
2001
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Florence Cathiard describes this property's 2001 as "a wine of finish, not of attack." All of the malolactic fermentation here takes place in barriques, and the lees are stirred until December. The Cathiards picked their white grapes later than usual in 2001 and had the last of them in just before a storm on September 22.
00
2000
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The Cathiards have taken this chateau to the next level with the promotion of Fabien Teitgen from vineyard boss to technical director beginning in 2001. Teitgen looks for fruit that's ripe but not overripe, as he's after elegant wines with a lightness of touch. Under the direction of Daniel Cathiard, he has brought changes in vinification as well. Beginning with vintage 2002, a good 50% of the grapes went into the fermenter uncrushed, with extraction relying more on punching down of the cap rather than on pump-overs.
00
2000
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Florence Cathiard describes this property's 2001 as "a wine of finish, not of attack." All of the malolactic fermentation here takes place in barriques, and the lees are stirred until December. The Cathiards picked their white grapes later than usual in 2001 and had the last of them in just before a storm on September 22.
00
2000
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Due to "fingers of clay that promote water retention," Smith Haut Lafitte did not suffer unduly from the late-summer drought in 2000, according to Florence Cathiard. Still, the very thick skins of the vintage resulted in an extremely high index of polyphenols. The new vintage was the first made entirely in the estate new oak fermenters; the use of these small, conical vats allowed the estate to extract slowly. "Our red revolution started with the 2000," noted Cathiard, "but our white began to change with the '98. We used to think that we needed high acidity for the white wine to age, but then we noticed how fresh the '95 was three or four years after the harvest. The fruit that year had been picked very ripe, a good degree higher than usual and with lower acidity. We thought at the time that the wine wouldn't hold in bottle, but we were wrong. Now we look for almost overripe fruit each year, and it has become clear to us that the wine ages on richness, ripeness and overall balance rather than acid level."
00
1999
2019 - 2029
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00
1999
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Florence Cathiard describes this property's 2001 as "a wine of finish, not of attack." All of the malolactic fermentation here takes place in barriques, and the lees are stirred until December. The Cathiards picked their white grapes later than usual in 2001 and had the last of them in just before a storm on September 22.
00
1999
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Due to "fingers of clay that promote water retention," Smith Haut Lafitte did not suffer unduly from the late-summer drought in 2000, according to Florence Cathiard. Still, the very thick skins of the vintage resulted in an extremely high index of polyphenols. The new vintage was the first made entirely in the estate new oak fermenters; the use of these small, conical vats allowed the estate to extract slowly. "Our red revolution started with the 2000," noted Cathiard, "but our white began to change with the '98. We used to think that we needed high acidity for the white wine to age, but then we noticed how fresh the '95 was three or four years after the harvest. The fruit that year had been picked very ripe, a good degree higher than usual and with lower acidity. We thought at the time that the wine wouldn't hold in bottle, but we were wrong. Now we look for almost overripe fruit each year, and it has become clear to us that the wine ages on richness, ripeness and overall balance rather than acid level."
00
1999
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Daniel and Florence Cathiard, now in their tenth year at Smith Haut Lafitte, continue to refine viticulture and winemaking at this topnotch estate. With the '98 vintage, there are now small oak tanks for fermenting the red wine (small tanks are used to ferment each parcel of white wine). There are now three separate sorting tables, including one on which less-than-perfect fruit is eliminated after the clusters pass through the destemming machine. The Cathiards have been using their own compost since 1994. "This was a chemical desert when we came," noted Daniel. The Cathiards describe the 1999 cabernet sauvignon as rather tough, lacking in fat and difficult to extract. As a result, the late-picked cabernet was eliminated from the grand vin
00
1998
2018 - 2028
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00
1998
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Due to "fingers of clay that promote water retention," Smith Haut Lafitte did not suffer unduly from the late-summer drought in 2000, according to Florence Cathiard. Still, the very thick skins of the vintage resulted in an extremely high index of polyphenols. The new vintage was the first made entirely in the estate new oak fermenters; the use of these small, conical vats allowed the estate to extract slowly. "Our red revolution started with the 2000," noted Cathiard, "but our white began to change with the '98. We used to think that we needed high acidity for the white wine to age, but then we noticed how fresh the '95 was three or four years after the harvest. The fruit that year had been picked very ripe, a good degree higher than usual and with lower acidity. We thought at the time that the wine wouldn't hold in bottle, but we were wrong. Now we look for almost overripe fruit each year, and it has become clear to us that the wine ages on richness, ripeness and overall balance rather than acid level."
00
1998
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Daniel and Florence Cathiard, now in their tenth year at Smith Haut Lafitte, continue to refine viticulture and winemaking at this topnotch estate. With the '98 vintage, there are now small oak tanks for fermenting the red wine (small tanks are used to ferment each parcel of white wine). There are now three separate sorting tables, including one on which less-than-perfect fruit is eliminated after the clusters pass through the destemming machine. The Cathiards have been using their own compost since 1994. "This was a chemical desert when we came," noted Daniel. The Cathiards describe the 1999 cabernet sauvignon as rather tough, lacking in fat and difficult to extract. As a result, the late-picked cabernet was eliminated from the grand vin
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1998
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1997
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Daniel and Florence Cathiard, now in their tenth year at Smith Haut Lafitte, continue to refine viticulture and winemaking at this topnotch estate. With the '98 vintage, there are now small oak tanks for fermenting the red wine (small tanks are used to ferment each parcel of white wine). There are now three separate sorting tables, including one on which less-than-perfect fruit is eliminated after the clusters pass through the destemming machine. The Cathiards have been using their own compost since 1994. "This was a chemical desert when we came," noted Daniel. The Cathiards describe the 1999 cabernet sauvignon as rather tough, lacking in fat and difficult to extract. As a result, the late-picked cabernet was eliminated from the grand vin
00
1997
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1996
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1995
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1994
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1989
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1982
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1961
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