Le Petit Haut Lafitte 2015

Winery Background and History

Château Smith Haut Lafitte, located in the Pessac-Léognan appellation of Bordeaux, France, boasts a rich history dating back to the 14th century. The estate has undergone various ownerships, each contributing to its legacy. In 1990, Daniel and Florence Cathiard acquired the château, ushering in a new era of innovation and quality. They implemented sustainable and biodynamic viticultural practices, emphasizing environmental stewardship. Their dedication has elevated the estate’s reputation, making it one of the leading lights of Pessac-Léognan today.

Producer and Winemaker

Under the ownership of the Cathiard family, Château Smith Haut Lafitte has flourished. The estate benefits from the expertise of Technical Director Fabien Teitgen, who oversees the winemaking process. Teitgen’s philosophy centers on expressing the unique terroir of the estate, balancing tradition with modern techniques. His meticulous approach ensures that each wine reflects the character and quality synonymous with Château Smith Haut Lafitte.

Vineyards and Microclimate

The vineyards of Château Smith Haut Lafitte are situated on Günzian gravel soils, characteristic of the Pessac-Léognan region. This well-draining soil, combined with the region’s temperate climate, provides optimal conditions for viticulture. The 2015 vintage experienced a long drought from March to July, followed by a cooler, wetter August. This climatic pattern led to early maturation while maintaining freshness in the grapes. The diurnal temperature variations during ripening preserved acidity, contributing to the wine’s balance and complexity.

Grape Varietals & Percentage Used

• 60% Cabernet Sauvignon

• 40% Merlot

Vinification & Aging Methods

The grapes for Le Petit Haut Lafitte 2015 were harvested from younger vines of the estate. Vinification occurred in small wooden vats at temperatures between 26-28°C, with maceration lasting 4 to 6 weeks. Extraction techniques included pigeages (punching down) and remontages (pumping over) to ensure gentle tannin and color extraction. The wine was then aged for 14 months in French oak barrels, 20% of which were new, crafted at the château’s onsite cooperage. This aging process imparted subtle oak nuances while preserving the wine’s fruit character.

ABV (Alcohol by Volume)

Not explicitly stated in the available sources.

Tasting Notes

Le Petit Haut Lafitte 2015 exhibits a medium garnet-purple color. The nose is expressive, offering aromas of crushed red currants, black cherries, and a spice box, with hints of cloves and lavender. On the palate, the wine is medium to full-bodied, showcasing wonderful generosity and a plethora of spice flavors. The open-for-business profile is well-supported by plush tannins, leading to a peppery lift on the finish. The wine’s balance of fruit and spice, combined with its structured tannins, suggests good aging potential.

Food & Wine Pairing

This wine pairs excellently with a variety of dishes. Its rich fruit flavors and structured tannins complement grilled meats such as lamb chops or beef tenderloin. The spice notes harmonize with dishes featuring aromatic herbs or mild spices. Additionally, the wine’s acidity and tannin structure make it a suitable match for aged cheeses, enhancing the overall dining experience.

Service Methods and Temperatures

For optimal enjoyment, serve Le Petit Haut Lafitte 2015 at a temperature between 16-18°C (60-64°F). Decanting the wine for about 30 minutes prior to serving can help in aeration, allowing the aromas and flavors to fully express themselves. Using Bordeaux-style wine glasses will concentrate the bouquet and guide the wine to the appropriate areas of the palate, enhancing the tasting experience.

Storage and Aging Potential

Le Petit Haut Lafitte 2015 is approachable in its youth but also possesses the structure to age gracefully. When stored in optimal conditions—cool, dark, and with stable temperatures—the wine can develop additional complexity over the next 10 to 15 years. As it matures, expect the primary fruit flavors to evolve into more nuanced tertiary notes, such as leather, tobacco, and earthy undertones, offering a rewarding experience for those who choose to cellar it.

Scores

• Wine Spectator: 89-92 points

• Wine Advocate: 91 points

• James Suckling: 92-93 points