Vineyards and winemaking
Smith Haut Lafitte’s red vineyard lies on deep Gunzian gravel in what is now Pessac-Léognan, surrounded by forest that tempers the local climate. Cabernet Sauvignon formed the backbone of the 1966 blend, with Merlot and Cabernet Franc contributing flesh and perfume to the smoky, mineral character of the Graves.
The grapes were harvested by hand and fermented through the traditional vat methods of the period before maturation in French oak. Nearly six decades of bottle age have transformed the original black fruit and tannin into a much more delicate composition of dried berries, cedar and woodland earth.
Tasting notes
Appearance
Translucent garnet shading widely to brick and tawny.
Nose
Dried redcurrant and plum are joined by cedar, tobacco leaf and autumn woodland. Leather, smoke and a faint note of warm spice emerge with gentle air.
Palate
Light to medium-bodied and fully evolved, with softened tannin framing remnants of blackcurrant and plum. Savoury herbs, old wood and gravelly mineral lead towards a fine, drying finish.
Food pairing
Choose delicate accompaniments such as veal with morels, roast partridge, duck terrine, or a simple mushroom tart. Avoid heavily spiced or sweet sauces that would overwhelm its mature character.
Background story
Vines have been recorded at the property since the 14th century, while the name honours George Smith, the 18th-century Scottish merchant who developed the estate. In 1966 it was under Eschenauer ownership, decades before the Cathiard family’s modern revival.
This is a fragile mature bottle and condition will vary considerably with storage. Stand upright well before service, extract the cork with care and taste immediately; decant only to remove sediment and avoid prolonged air. Serve at about 16°C and enjoy promptly.
