Wines Pessac-Léognan Smith Haut Lafitte - 2016

Château Smith Haut Lafitte 2016 from Pessac-Léognan is a renowned red Bordeaux crafted predominantly from Cabernet Sauvignon, alongside Merlot, Cabernet Franc and often a touch of Petit Verdot. The 2016 vintage was marked by a cool spring and an exceptional Indian summer, resulting in grapes with optimal maturity, concentration, and balance. This wine benefits from meticulous vineyard practices and vinification: hand harvesting, fermentation in wooden vats, and ageing in French oak barrels, a significant proportion of which are new, for 16 to 18 months. Expect an intense bouquet, intertwining blackcurrant, blackberry, plum and dark cherry with elegantly integrated oak, spicy tobacco, graphite, and hints of cedar. The palate is structured, with firm yet silky tannins, vivacious fruit, and an impressively long, mineral-driven finish.

Pessac-Léognan lies in the southern reaches of Bordeaux’s Graves, an area celebrated for its gravelly soils mixed with sand and clay. These unique soils offer perfect drainage, ideal for the deep-rooted Cabernet Sauvignon vine, and lend the wines a characteristic minerality and finesse. The region’s proximity to forests helps moderate extremes of temperature, protecting vines from both frost and severe heat. Pessac-Léognan has a long and distinguished history—Château Smith Haut Lafitte traces its legacy back to the 14th century—yet today it is acknowledged for harmonious red wines that balance power and elegance, standing shoulder-to-shoulder with the greatest Bordeaux crus.

Smith Haut Lafitte 2016’s depth and refinement shine best with dishes that respect its structure and complexity. Pair it with classic Bordeaux fare such as entrecôte à la bordelaise (grilled ribeye in a red wine and shallot reduction), roasted lamb shoulder with garlic and rosemary, or wild mushroom risotto. It also flatters game birds, roast pigeon, and truffle-infused dishes. Aged cheeses, particularly Comté or aged Gouda, make for an excellent regional-inspired accompaniment.

For optimal enjoyment, decant the wine at least an hour before serving to fully allow its nuanced aromas to unfold. The ideal temperature for tasting is between 16 and 18°C, ensuring the balance between freshness, fruit definition, and the integration of oak and tannins. This 2016 vintage can be approached now, but will reward further patience and cellaring over the next 10 to 20 years.