Description

• Alcohol %: 14.5%
• Decant Time: 120 minutes
• Taste: blackberry, blackcurrant, cassis, black cherry, licorice, graphite, tobacco, star anise, spice, flint, mineral, espresso, dark chocolate, oak, vanilla, saline
• Food Matching: Ribeye steak, Beef (roast or braised), Venison / game, Aged cheddar, Grilled lamb, Mushroom ragù or truffle dishes
• Grape Variety: Cabernet Sauvignon : 65%, Merlot : 30%, Cabernet Franc : 4%, Petit Verdot : 1%,

Tasting note

這款史密夫拉菲 2020 帶有深邃的紫黑色澤，聞香是濃郁的黑色果實與紅果，隨之而來的有甘草、茴香、淡淡鉛筆芯與礫石礦感。入口先是寬闊飽滿，緊接著細緻的酸度與紮實的結構接手，單寧圓潤但存在感十足，餘韻悠長且帶礦質鹹感，喝來既有力量也保有優雅。酒莊採用整串發酵，於小木槽中在約28°C進行人工踩帽，陳釀18個月（60%新桶，庄內製桶），並有酒泥陳放與一次澄清，工序講究。葡萄園生長於砾石與燧石富含的土壤，這份礦性與果實甜度互相拉扯，造就了既沉實又耐藏的口感。輕鬆享用建議先醒2小時，搭配紅燒牛排、熟成乾酪或燒烤類最對味。

A Cru Classé from Pessac‑Léognan that opens with an inky, almost black core and blue‑tinged rim. The nose is immediate and layered — ripe red and black fruits give way to star anise, liquorice, blond tobacco, graphite and a stony/flinty mineral thread. On the palate it arrives broad and generous, then reveals a precise backbone: fresh acidity, dense, polished extract and a pronounced tannic architecture balanced by ripe, velvety mid-palate weight. Winemaking is traditional yet meticulous: whole-cluster fermentation in small wooden vats at ~28°C with manual punch-downs, followed by 18 months in barrels (60% new, made in the estate cooperage) with lees ageing and a single racking. Production is substantial but careful (c.120,000 bottles); closure is cork. This vintage shows the estate's signature balance of power, minerality and finesse — long-lived and built for cellar development (drinking window noted 2023–2065).

Winery

史密夫拉菲為波爾多 Pessac‑Léognan 的 Cru Classé 酒莊，由 Cathiard 家族擁有經營。酒莊產量大約 12 萬瓶，但在田間與酒窖管理上都很細緻：自家製桶、整串發酵、小木槽人工踩帽以及分級陳年策略，使得果實與礦土風味能真實表現出來。

Chateau Smith Haut Lafitte is a Cru Classé estate in Pessac‑Léognan, owned by the Cathiard family. The property produces around 120,000 bottles of its signature wines and operates an in‑house cooperage. The winemaking combines vineyard-led practices with traditional cellar techniques: whole-berry fermentation in small wooden vats, attentive extraction, and carefully controlled barrel ageing.