Original
48 Ratings
Château Smith Haut Lafitte Pessac-Leognan Blanc
$49.99 USD
Buy Now

Wine Description

(2009 Vintage) Château Smith Haut Lafitte white 2012 offers a bright, vibrant pale yellow colour with green hue. The first nose, quite discreet, offers delicate notes of white fruits and flowers. Through aeration the nose open up to become very expressive, complex, rich with an explosion of yellow fruits, peach, apricot, mango, citrus fruits (grapefruit), sweet spices, star anise and even a hint of caramel. This nose, both mature and refreshing, reflects perfectly the good weather conditions at the end of grape maturation. On the palate, the subtle balance between acidity freshness and fruit maturity appears clearly to give the wine a harmony of ripeness, richness, tension and vivacity. The attack is tense, then the mouth enlarges to become dense, more unctuous with a sense of fatness.

  • User Avatar

    RP 100 강한 박하향 베리향 굳건한 탄닌 부담스럽지 않은 당도가 느껴짐 너무 영빈이라 보르도의 특징이 잘 들어나지 않고 미국 칠레와인과 비슷하여 약간 의외. 최소 4-5년은 지나야 적절한 시음시기에 올 듯. 2시간 지나도 탄닌은 풀리지 않고 단단한 구조감속에 그러나 거북스럽지 않은 향과 맛이 남 100점의 특징은 상당한 시기가 흐른뒤 판명날듯

    about 4 years
Expert Reviews
Read all 5 expert reviews
  • Wine Spectator
    (2009 Vintage) Rating: 96/100 - As reviewed by Wine Spectator on 01/11/2012
  • Robert Parker
    (2009 Vintage) Rating: 100/100 - As reviewed by Robert Parker on 02/21/2012
  • Wine Advocate
    (2003 Vintage) Rating: (90-92) - As reviewed in Wine Advocate # 152 on Apr-04
  • Wine Spectator
    (2003 Vintage) Rating: 93/100 - As reviewed by Wine Spectator
  • Connoisseurs' Guide to California Wines
    (2005 Vintage) The evident ripeness and outwardly juicy fruit that defines much of this bottling are not the stuff of classic Bordeaux, and, while they may be anathema to some, the rest of us will find plenty of pleasure in the wine's ongoing richness and depth. There are ample tannins at work, to be sure, but they are never abrasive or overly tough, and, as tasty as the wine is early on, it seems a very good bet to gain in complexity and polish if allowed to rest for another four to six years.