品飲筆記：這瓶來自波爾多 Pessac‑Léognan 的名莊白酒，香氣帶著蜜糖感與奶油柑橘，還有成熟的蜜瓜、葡柚皮與細緻花香。橡木桶的烘烤香與香草、微微堅果氣息與酒泥陳釀的香料、礦物感交織，口感豐滿、偏油潤且帶蠟質感，但酸度明亮，讓整體不顯厚重，收尾悠長且帶有清爽的柑橘回味。 酒莊與葡萄園：史密夫拉菲（Chateau Smith Haut Lafitte）由 Cathiard 家族經營，是格拉夫產區的著名酒莊。葡萄園多為排水佳的礫石土壤，靠近河流與海洋微氣候，日夜溫差與土壤特性賦予果實良好的成熟度與礦物線條。莊園在田間管理上相當細緻，重視選果與整枝以維持品質與風格穩定。 釀造手法：採傳統做法，直接壓榨後沉澱，於酒桶中發酵並在整個陳釀期保留酒泥（full lees aging），發酵時間約 7–10 天，著重在質地與整體平衡。這種手法帶出豐富的口感層次與延展性，適合搭配油脂豐富的海鮮或奶油系料理。 喝法小提示：可開瓶後醒 30–60 分鐘讓香氣舒展，若喜歡更複雜的次級香氣也可再陳放幾年。
Tasting note: A generous, mature Pessac‑Léognan white with a honeyed, buttered‑citrus nose—notes of grapefruit, lime zest, ripe melon and faint floral lift. The oak presence brings vanilla and toasted, nutty layers while full lees aging adds a rich, slightly oily/waxy mouthfeel and spicy, savory complexity. The palate is broad and round yet carries a lively mineral-driven acidity that keeps the wine focused and gives a long, tangy finish. Producer & vineyard: From the Cru Classé estate of Chateau Smith Haut Lafitte in Pessac‑Léognan, managed by the Cathiard family, this wine reflects meticulous vineyard work on well‑drained gravelly soils and a site known for its balanced ripening and cool maritime influences. Winemaking: Classic vinification with careful direct pressing and settling, followed by barrel fermentation (oaked) and full lees aging. Fermentations ran normally over 7–10 days; the élevage emphasises texture and integration of oak rather than overtly new wood character. Why you’ll enjoy it: Rich and layered yet energetic, this bottling offers the stuffing of a top Bordeaux white with enough vibrancy to match richer seafood, creamy poultry dishes or complex cheese courses. Drink now after a short decant or cellar further to watch tertiary notes develop.
史密夫拉菲是 Pessac‑Léognan 的知名 Cru Classé 酒莊，由 Cathiard 家族經營。莊園位於礫石為主的格拉夫地帶，田間管理講究，重視分級採收與低產量以換取濃縮風味。白酒釀造採直接壓榨、沉澱後桶內發酵並長時間留泥，以塑造豐富的口感與陳年潛力。
Chateau Smith Haut Lafitte is a distinguished Cru Classé estate in Pessac‑Léognan, managed by the Cathiard family. Renowned for meticulous vineyard practices on gravelly Graves soils and careful, often restrained use of oak, the estate focuses on producing balanced, ageworthy wines. Whites are vinified with direct pressing, selected settling, barrel fermentation and extended lees contact to build texture and complexity.
