2015 Chateau Smith Haut Lafitte

深色如墨的2015年史密夫拉菲，第一口就以厚實的黑莓、黑醋栗與熟李香吸引人，轉動杯身會跑出雪松、甘草、丁香與淡淡礫石礦感。口感豐滿集中，但不失優雅，單寧豐富又帶有絲滑油脂感，讓酒體結構紮實卻可以順滑吞嚥；果實的爽脆感與辛香料交織，尾韻悠長帶著花香與礦石餘味。酒莊由卡蒂亞家族經營多年，在Pessac-Leognan的碎石與砂礫土壤上細心栽培葡萄，釀造時採用整穗發酵於小木槽、以人工踩帽掌控萃取（發酵溫度約28°C），之後在橡木桶中熟成約18個月，瓶身以軟木塞封口。若當下品飲建議醒酒一至兩小時，或放瓶陳年帶出更多層次。這款酒適合喜歡結構與濃郁風味的飲家，搭配紅肉或野味尤其合拍。

Opaque, very dark in colour, the 2015 Smith Haut Lafitte opens with an intense bouquet of black fruits and fresh red berry notes that unfold into cedar, liquorice, violet and flinty mineral nuances. On the palate it is powerful and dense yet refined: concentrated, crunchy ripe fruit sits alongside spicy touches of clove and citron, framed by oak that adds structure but never overwhelms. Tannins are concentrated and unctuous with a silky texture that delivers exceptional length and a floral-mineral finish. This bottling — released to mark the estate’s milestone harvest — was made with whole-berry fermentation in small wooden vats at 28°C and gentle manual punch-downs, followed by about 18 months in oak. Family-owned and worked with great care, the estate’s Pessac-Leognan terroir provides the gravelly minerality and freshness that lift the wine. Drink now with an hour or two of decanting or cellar for decades.

Specification

• Alcohol %: 13 - 14.5%
• Decant Time: 60-90 minutes
• Taste: blackcurrant, blackberry, black cherry, ripe plum, spice, licorice, cedar, violet, clove, smoke, mineral/flint, oak, silky tannins, concentrated, long finish
• Food Matching: Ribeye steak with béarnaise or red-wine sauce, Roasted or grilled venison, Lamb shoulder or rack, Mature cheddar and other hard cheeses, Beef short ribs or slow-roasted beef
• Grape Variety: Cabernet Sauvignon : 63%, Merlot : 33%, Cabernet Franc : 2%, Petit Verdot : 2%,

Winery

史密夫·拉菲坐落於Pessac-Léognan，歷史悠久、由卡蒂亞家族經營。酒莊重視田地的細緻管理：碎石與砂礫土壤提供良好排水與礦感，栽培上講求品質與平衡。釀酒方面偏好小批次、細緻操作：整穗發酵、小木槽控制溫度與人工踩帽，之後以橡木桶熟成，目標是打造可陳年且兼具結構與優雅的經典波爾多風貌。

Château Smith Haut Lafitte is a family-owned estate in Pessac-Léognan with roots stretching back centuries. Under the Cathiard family the domaine has become synonymous with meticulous vineyard work, attention to terroir and thoughtful, often low-intervention winemaking. The estate combines traditional methods with careful oak ageing to produce structured, ageworthy wines that balance power with finesse.