History
Château Smith Haut Lafitte, a renowned estate in Bordeaux, has a rich history dating back to the 14th century. The first recorded deeds for a few vine rows on the property were signed by Verrier Du Bosq in the 14th century. Later, in the mid-18th century, George Smith, a Scottish wine merchant, acquired the estate and named it after himself. The estate's reputation soared when Lodi Martin Duffour-Dubergier, Mayor of Bordeaux and a signer of the official 1855 classification, acquired it in 1842, elevating it to the esteemed status of Grand Cru Exceptionnel.
In 1958, the négociant firm Eschenauer, led by "Uncle Louis" Eschenauer, purchased the château after selling Smith Haut Lafitte wines for many years. The property remained in the Eschenauer family until the 1990s when Daniel and Florence Cathiard fell in love with the estate. With a strong commitment to upholding the estate’s tradition of excellence, the Cathiards acquired Château Smith Haut Lafitte in 1990. They renovated the estate, residing in the 18th-century chartreuse, and dedicated themselves to overseeing winegrowing with the help of a talented team.
Terroir
The terroir of Château Smith Haut Lafitte is characterized by its unique Günzian gravel plateau, which dates back to the Günzian (or Nebraskan glacial) period. This soil is composed of thick, iron oxide-rich gravels that provide excellent natural drainage. The vine roots are forced to dig deep into the soil, often more than six meters, to seek nutrients, which contributes to the complexity and depth of the wines. The "mirror effect" of the topsoil, consisting of pebbles that reflect the sun's rays, helps the grapes to ripen beautifully.
The terroir also includes an alluvial, sandy, stony soil with tertiary limestone subsoil, which adds to the terroir's favorable conditions for viticulture. The soil is poor and well-draining, retaining a certain freshness and humidity in depth due to the presence of clay or limestone. This combination of factors makes the terroir particularly suitable for producing high-quality wines, especially those with a balanced and expressive profile.
