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Deliberately modern and charming, this white Petit Haut Lafitte exudes the rich aromatic palette of Pessac. More info
Le Petit Haut Lafitte serve at a temperature of 10°C. It will pair perfectly with the following dishes: Blanquette de lotte, Jarret de veau aux carottes, Risotto aux palourdes.
Le Petit Haut Lafitte has been vinified and matured with as much care as its more prestigious counterpart, following identical production techniques. Made of Sauvignon blanc and Sémillon, the grapes are harvested by hand and transported in small baskets. After inert pressing (without oxygen to preserve the aromatics) and a cold static settling, fermentation takes place in French oak casks (50% new wood). The wine is matured for 10 months on lees, a process that involves some stirring.
The cuvée has a rich and varied aromatic palette with notes of citrus and beeswax balanced by a sweet hint of peach and nectarine. Complex and intense on the palate, this wine has a long and aromatic finish.
Although wine has been produced here since the mid-14th century, the story of Château Smith Haut Lafitte began in earnest in the 18th century with Georges Smith, its founder. As for the Lafitte part of the name, it comes from the Latin ficta (stone), which became fitte in the Gascon dialect, referring to a gravel hilltop of the type the vines are planted on. Given the superb quality of the production, Georges Smith decided to export it to Britain to satisfy the growing demand for the New French Claret. After a number of changes of ownership over the following two centuries, accompanied by a certain decline in quality, new life was breathed into the wine when the Cathiard family took over the domaine in 1990. And a mere year later, connoisseurs were reporting that Smith Haut Lafitte had rediscovered its former splendour; most of whom were foreign buyers, given that the owners continue to favour the export channel so dear to the estate's founder. The domaine's vineyards cover 56 hectares, 45 of which are devoted to the production of red wine. In its quest for excellence, the château now has its own cooperage, giving it control over the barrel manufacturing process. With the same aim in mind, the estate's on-site weather station enables it to predict the effects of bad weather on the vines. The château has become a pioneer in Bordeaux luxury wine tourism. The Cathiard family is also responsible for creating the Caudalie brand.
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