Daniel Cathiard is perhaps best known as a former ski champion – he was a member of the French Olympic team with Jean-Claude Killy from 1965 to 1968. After his father's death in 1970, Daniel found himself running the family's small supermarket chain. Within 20 years, he had transformed it into the tenth largest mass distribution company in France.At the same time, he launched and developed a chain of sporting goods shops - Go Sport - in France, Belgium, Spain, and California. His met his wife Florence while on the ski team in 1965. She worked with him managing Genty and Go Sport for ten years before launching her own advertising firm, later becoming Vice President of McCann Europe in 1985.In 1990, Daniel and Florence sold all their business interests to buy Chגteau Smith Haut Lafitte. After two years of massive renovations of both the winery buildings and the 18^th century manor house, they moved into the chגteau. They live there all year round in order to devote themselves to their life's work – making great red and white wines at Smith Haut Lafitte. The estate is located in a single block on a gravelly rise; 55 of the 72 hectares are planted with vines. The soil, consisting of gravel dating from the Gunz (or Nebraskan glacial) period, has two unique features. The first is superb natural drainage which forces the vine roots to sink more than six metres into the soil to seek nourishment in the form of water and mineral salts. The second is the "mirror effect", of the topsoil, whose pebbles reflect the sun's rays, helping the grapes to ripen beautifully. The noble Bosq family started growing grapes here as early as 1365. The property was purchased in the 18th century by Scotsman George Smith, who gave the estate its present name. He also built the manor house and exported his – by now famous – wine to England on his own ships.
Monsieur Duffour-Dubergier, Mayor of Bordeaux and an enthusiastic winegrower, inherited Chגteau Smith Haut Lafitte from his mother in 1842 and brought the wine up to great growth status. Impressed by Smith Haut Lafitte's excellent quality, the Louis Eschenauer company distributed the wine all over the world as of the early 20th century, deciding to buy the estate in 1958. Since the Eschenaueur period came to an end, a great deal of money has been invested in the estate, notably in the construction of a superb underground cellar holding over 2,000 barrels. In 1990, Daniel Cathiard fell in love with the property and joined the list of prestigious owners, firmly intending to further enhance Smith Haut Lafitte's tradition of excellence. He combined the most modern winemaking techniques and age-old traditional methods: organic compost, return to small wooden vats, ageing on the lees in barrel, etc. Famous around the world for its wonderfully elegant red wine and the sophisticated bouquet of its white, Smith Haut Lafitte undoubtedly deserves the special care that is lavished on it.The Cathiard family abandoned mechanical harvesting in favour of handpicking when they bought the estate. To avoid oxidisation, the freshly-picked bunches of grapes are put onto small 20-25 kg trays. Specially designed ergonomic hods hold these trays until such time as they are taken to the trailer. This system of ergonomic hods developed by Daniel Cathiard is based on a type used by sherpas in the Himalayas. It enables full hods to be exchanged with empty ones upon arrival at the trailer without crushing the grapes before they reach the cellar. While the bunches are being handpicked, an initial sorting takes place to ensure that only the ripest, healthiest grapes are used, as befits a great wine. A second manual sorting is done after destemming on a sorting table downstream from the destemmer. This eliminates any remaining vegetable matter overlooked in the previous sorting.

WHITE WINES

Once the grapes are pressed, the must is put into small stainless steel settling vats. There is one vat per vineyard plot in order to retain the specific qualities of each plot until the final blend is made. The temperature is lowered to 8°C during settling, which takes 24-48 hours.
Alcoholic fermentation takes place in barrel after settling.
The wine is then aged in oak (50% of the barrels have been used for one previous vintage) on the lees for 10-12 months. The barrels are regularly topped up and stirred with a stick (bגtonnage).
The new barrels add toasty, vanilla hints, which integrate perfectly with the wine. Only the greatest wines can accept a large amount of new oak. A fine wine will always dominate the taste of oak, rather than the reverse. Chגteau Smith Haut Lafitte has its own cooperage, which is where we will end the tour.

RED WINES

The eighteen 110-hectolitre French oak vats purchased for maceration in 1998 proved to be very efficient. Subsequently, all the stainless steel vats were replaced with new 80-hectolitre truncated cone-shaped wooden vats in 2000.

Alcoholic fermentation takes place at 28-32°C thanks to a temperature control system that takes advantage of the oak's thermal inertia. Maceration on the skins extracts tannins and colour from the cap, which remains in contact with the wine for three weeks.

The cap is submerged three times a day and the wine is also pumped over for optimum extraction. Once the vatting period is finished, the wine is put into barrels in the underground cellar. This large underground cellar (5 metres underground) holds 1,300 barrels on one level. Before barrel-ageing, the red wines spend approximately three weeks in malolactic fermentation at 20°C. This temperature is carefully maintained in a part of the cellar separated by plastic curtains.
The wine is barrel-aged for 18 months – it rarely needs fining or filtration. Depending on the vintage, we use approximately 80% new barrels each year. The red wine is blended according to grape variety before the final blend: 55% Cabernet Sauvignon, 35% Merlot, and 10% Cabernet Franc. Although the percentages may vary from year to year, Cabernet always represents the lion's share. All wines are chגteau bottled.

BASIC WINEMAKING GLOSSARY Bגtonnage, or stirring: This practice consists of using a stick to stir the wine to put the lees into suspension. It is done twice a week for the first two months after fermentation and then on a less regular basis. The sticks used at Chגteau Smith Haut Lafitte were invented by Daniel Cathiard, inspired by a type of bent ski pole with blades.
Topping up: Wine evaporates during barrel ageing. Topping up consists of filling up the airspace and reducing the wine's surface area in contact with oxygen. The wine is topped up each time it is stirred.
Racking: Towards the end of the barrel-ageing process, the wine is racked to separate it from the lees. After racking, it is fined with bentonite before the final blend is made and the wine is bottled.

PRESS REVIEW 

The last wine lovers of Smith Haut lafitte :

Mrs Poutine- February 2003

 Prince edward - October 2003

WINE SPECTATOR 

Chגteau Smith-Haut-Lafitte Pessac-Leognan 2002 / 89-91

Impressive aromas of tobacco, berry and coffee follow through to medium- to full-bodied palate, with good tannins and a fresh finish. All in finesse. Very good for the vintage.

Chגteau Cantelys Pessac-Leognan 2002 / 85-88

Some good berry and cherry character. Medium-bodied, with firm tannins and a fresh finish. Not overdone.

1998 Smith Haut Lafitte Red - December 2001 - 94/100TOP TEN WINES OF 2001 - #9Included on our list of this year’s most exciting wines.Daniel and Florence Cathiard bought this estate in 1990. They completely renovated the winery and improved the quality of their fine Pessac Lיognan wine. 1998 was a particularly good year for this appellation, and 1998 Smith Haut Lafitte – a blend of Cabernet Sauvignon, Merlot and Cabernet Franc – perfectly illustrates this.

Chגteau Smith-Haut-Lafitte White, Pessac-Leognan 2002 ****

Pale, still faintly cloudy, fine grapefruit Sauvignon nose with an added richness and spice from very ripe grapes, fine use of oak, all blended in and gives the wine depth to express the fruit and length of flavour. Very good. Drink 2006-15

 Chגteau Smith Haut Lafitte Red, Pessac-Leognan 2002 ****

Very big colour, big, smoky, even a little gamey on the nose, very ripe, almost luscious fruit, blackcurrants with a lifted floral touch, ripe and succulent on the palate, full of character and potential.
DECANTER

INTERNATIONAL WINE CELLAR - Stephen TANZER


2002 Smith Haut Lafitte red - 88-92
2002 Smith Haut Lafitte white - 87-90

1999 Smith Haut Lafitte white - May 2001 - 89-91Aromas of peach, ripe grapefruit, lime, coconut, white flowers, smoke, vanilla, and oak. Rich, ripe, smooth, and very well-structured on the palate. Wonderfully powerful, spicy, long aftertaste. Excellent balance. 1999 Smith Haut Lafitte white consists of 90% Sauvignon Blanc, 5% Sauvignon Gris, and 5% Sיmillon. Some of the Sauvignon Blanc grapes came in at 14.6% potential alcohol, but the final blend will average out to approximately 13%. Ripe, expressive aromas of honeysuckle, mint, coconut, and flowers, with a hint of candied fruit. Silky, smooth, and rather subtle on the palate, with citrus fruit and floral flavours accompanied by plenty of fresh acidity. Beautiful aftertaste bursting with pineapple. According to Daniel Cathiard, the grapes were wonderfully ripe, almost dehydrated, which concentrated sugars and acidity. Very promising. 2001 Smith Haut Lafitte red - 90-92A blend of 50% Cabernet Sauvignon, 40% Merlot, and 10% Cabernet Franc, not yet racked. Fairly intense ruby-red colour. Plum, currant, tobacco, tar, and liquorice bouquet. Straightforward, fresh, and concentrated on the palate, with well-integrated black and red fruit flavours. A lovely combination of fruity Cabernet and liquorice-flavoured Merlot. Very ripe, but not overpowering. Smooth and concentrated on the palate, with well-regulated extraction. Long, subtle aftertaste.2001 Smith Haut Lafitte white - April 2002 - 89-92

Intense honeysuckle, lime, and ginger aromas. Powerful, fruit-driven flavour, with strong hints of orange peel. Although closed-in and somewhat unyielding at present, this wine nevertheless has the substance to improve with age. Long, incredibly fruity aftertaste. Confirms the extraordinary success and quality of the Sauvignon Blanc grape variety in 2001.

ROBERT  PARKER  THE WINE ADVOCATE


Smith Haut Lafitte red 2002 : 91-93/100, among the Top Wines of the Vintage

Another terrific effort from the Cathiards, Smith Haut Lafitte ‘s 2002 is not far off the pace of their brilliant 2000. From yields of a mere 32 hectoliters per hectare ( 60% of the crop made it into the final blend), this inky purple-color 2002 offers wonderfully complex aromas of lead pencil shavings, black currants, and a hint of chocolate. Thick, rich and medium to full-bodied, with a great mid-palate, texture and purity, and a long, concentrated finish with moderately high but sweet tannin, this is a brilliant success for the vintage. Anticipated maturity: 2008-2023


2001 Smith Haut Lafitte red - 92/100, among the Top Wines of the VintageThe 2001 is another gem from this estate that has greatly improved under the management of the Cathiard family, owners since 1990. Impressive bouquet with hints of blackberry, spring flowers, redcurrant, pencil shavings, and new oak. This full-bodied, fairly big wine has lots of elegance on the palate with soft, generous fruit. Although it has neither the power nor the volume of the 2000, 2001 Smith Haut Lafitte stands out thanks to its complex, well-balanced personality, finesse, and focus. Florence Cathiard believes this wine is as good as her 2000. It is certainly an incredibly fresh and well-structured wine. Suggested peak: 2006-2015.

2001 Smith Haut Lafitte white - 93/100


2000 Smith Haut Lafitte red - 94/100, among the Top Wines of the Vintage

2000 Smith Haut Lafitte is the Cathiards' most successful effort of the past decade. As always, this wine has a great deal of elegance and aromatic intensity as evidenced by its balance and complexity, without the slightest hint of heaviness. Opaque crimson in colour, this 2000 is marvellously well-structured on the palate with lovely berry aromas and hints of smoke, pencil shavings, minerals, and charcoal. Deep and fairly full-bodied, with extraordinary focus and purity, this wine is underpinned by soft tannins and low acidity. The aftertaste is strong and concentrated. A magnificent wine! Suggested peak: 2002-2025.

2001 Smith Haut Lafitte red - June 2002 - 89-92

This wine’s bouquet displays a fine combination of red and black fruit. Starts out smooth and rich on the palate, and is clearly well-made. Excellent structure and well-integrated tannin. Good price-quality ratio.

2001 Smith Haut Lafitte white - June 2002 - 91-94

This wine's traditional grapefruit aromas are accompanied by lovely honey overtones and great complexity. Full and concentrated on the palate, with superb structure and a stunning, long aftertaste. Excellent ageing potential.

BETTANE & DESSEAUVE

Smith Haut Lafitte Red 2002 - 8,5/10

Smith Haut Lafitte White 2002 - 8-8,5/10

2001 Smith Haut Lafitte red - May 2002 – 8.5/10 This deeply-coloured wine is very appealing thanks to well-focused red fruit aromas and perfectly integrated oak. Spicy flavours on the palate, developing considerable depth, with firm, smooth tannins, good acidity, and a long, elegant aftertaste. A fine wine that will definitely improve with age.

2001 Smith Haut Lafitte white - May 2002 - 9/10This is undoubtedly the most successful white wine the Cathiards have made since they bought the estate. The bouquet is extremely impressive, with hints of flowers, citronella, mint, and grapefruit. Altogether elegant with remarkable texture and a superb, long aftertaste. What tremendous class!

WEINWISSER

2001 Smith Haut Lafitte white - April 2002 - 18/20 Brilliant pale yellow colour. Elegant, delicate, perfumed bouquet with hints of peach, smoke, and fresh mint. Well-structured on the palate, with a touch of lime. Clean, pure, and refreshing grapefruit character with gooseberry overtones. Exceptionally long. Clearly very well-made. Still a little soapy, but already shows excellent potential, with a solid fruit base. Suggested peak: 2003-2010.

 

 

Château-Pétrus begins to come out of its anonymity. Madame Loubat presents her bottles in England for HRH Princess Elizabeth and Philip, Duke of Edinburgh's wedding. Across the Atlantic,  Pétrus become the special wine of the Kennedys.

At the end of World War II,  Pétrus produced an extraordinary wine, as did many Bordeaux properties in 1945. It was this vintage that brought Pétrus to the attention of wine buyers internationally, and locally confirmed the estimation of the vineyard's potential held by Christian Moueix's father, Jean-Pierre Moueix. His company of wine merchants, Ets. Jean-Pierre Moueix, was the most influential négociant house of the "right bank" of the Dordogne, including the merlot-dominated appellations of Pomerol and Saint-Émilion.

The company acquired exclusive selling rights of  Pétrus in 1945, and in 1964, three years after the death of Mme. Loubat, it acquired a 50 percent interest in the domaine by buying the shares of one of her two heirs. Today, Pétrus is owned by Jean-Pierre Moueix and Madame Lily Paul Lacoste, Mme. Loubat's niece. It is administered by Christian Moueix.

In 1969, Pétrus was enlarged to its present size with the purchase of five hectares (about 12.5 acres) from Château Gazin, and, thereafter, the current varietal composition of 95 percent merlot/5 percent cabernet franc was obtained by replanting. In Pomerol there is no classification as in Médoc or Saint-Emilion. But the small surface, 11,50 hectares (9 time smaller than Lafite) of  Pétrus makes it rare.
 
Situated on the higher point of Pomerol. The new barrels are washed in order not to mark the wine to much. The grapes are harvested when fully matured for the purity of taste to the detriment of productivity. Pétrus, tremendous soil, is first of all the rendez-vous of men in love with wine; Michel Gilet, master of the vines, dreams of nature without chemistry; Francois Veyssiere, cellar-master is also collector of fruit-trees in danger of extinction; the winemaker, Jean-Claude Berrouet brings his enthusiasm of Basque to Pétrus as well as to Lafleur-Pétrus, La Magdeleine and Trotanoy.

Offer yourself a legend. Pétrus will always be Pétrus. The incontestable great of Pomerol. To even be able to offer you these bottles is a privilege. The price of course is the price you pay for a dream. At this level of excellence, the notion of the vintage is secondary. If the wine were not up to scratch,  Pétrus would de-classify it.

The origin of the  Pétrus Estate name comes from a small area called “Petrus”.
Yet before 1945  Pétrus stayed confidential. In 19th century the chateau belonged to the Arnaud Family. In 1920, Mrs Loubat inherited that vineyard situated on the highest part of the appellation Pomerol, in the Bordeaux region. Twenty years later, she was joined by Jean-Pierre Moueix, wine-merchant established on the quay of the River Dordogne. Château-Pétrus began to come out of its anonymity.
Madame Loubat presented her bottles in England for HRH Princess Elizabeth and Philip, duke of Edinborough's wedding. Across the Atlantic, Pétrus became the special wine of the Kennedys.

In Pomerol there is no classification as in Médoc or Saint-Emilion. But the small surface, 11.50 hectares (9 times smaller than Lafite) of Pétrus makes it rare.
Pétrus, tremendous soil, is first of all the rendez-vous of men in love with wine; Michel Gilet, master of the vines, dreams of nature without chemistry; Francois Veyssiere, cellar-master is also collector of fruit-trees in danger of extinction; the winemaker, Jean-Claude Berrouet brings his enthusiasm of Basque to Pétrus as well as to Lafleur-Pétrus, La Magdeleine and Trotanoy. Today Pétrus is owned by the eternal Jean-Pierre Moueix and by Lily-Paul Lacoste Loubat, heiress and niece of Madame Loubat.

The blend: 95% Merlot, 5% Cabernet Franc.

Château Ausone is a Bordeaux wine from Saint-Émilion appellation, one of only two wines, along with Château Cheval Blanc, to be ranked Premier Grand Cru Classé (A) in the Classification of Saint-Émilion wine. The winery is located on the Right Bank of France’s Bordeaux wine region in the Gironde department, close to the town of Saint-Émilion.

The winery also produces a second wine named Chapelle d'Ausone.

 History...

Ausone takes its name from Decimus Magnus Ausonius, a statesman and poet from Bordeaux who owned about 100 acres of vineyard, and it is believed by some that Château Ausone stands upon the foundations of his villa.

The modern estate can be dated to the 18th century, when it was owned by Jean Cantenat. Later, under the ownership of the Lafargue family, the vineyard was inherited by Edouard Dubois who steered the château through the difficulties of the late 19th century, and in 1916 added the the adjacent Château Belair to their estate. The chateaux were run separately, although both age their wine in the Ausone cave.After Dubois died in 1921, his widow and children took over the work.

Placed on the western edge of 11th century village Saint-Émilion, with elevated vineyards facing south on steep terraces in ideal situation, Ausone was one of a few wineries who escaped the terrible frost of 1956, unlike neighbours like Cheval Blanc who lost several years' vintages and in some cases suffered destruction of vines.

For several years Ausone was jointly owned by the Dubois-Challon and Vauthier families, but after a period of unsettlement, feuding was brought to an end when the Vauthiers bought the Dubois-Challon shares in 1995.

Despite being one of the great names of Bordeaux, Ausone fell into decline until Pascal Delbeck was appointed winemaker in 1976. Michel Rolland was appointed consultant winemaker in 1995, with Delbeck retained as viticulturist.

Source Wikipedia