2021 Smith-Haut-Lafitte Rouge (Pessac)

A brilliant wine, the 2021 Smith Haut Lafitte offers up aromas of blackberries, violets, coniferous forest floor and dark chocolate. Medium to full-bodied, velvety and seamless, it`s deep and impressively multidimensional, with good concentration, beautifully refined tannins and notable purity of fruit, concluding with a long, penetrating finish. The fruit of a severe selection, this blend of 63% Cabernet Sauvignon, 33% Merlot, 3% Cabernet Franc and 1% Petit Verdot is testament to the Cathiard family`s unwavering commitment to quality. 93-95 points

The 2021 Smith Haut Lafitte was picked from September 22 to October 14, and matured in 60% new oak. It has an open, expressive bouquet of blackberry, freshly rolled tobacco and subtle crushed rock aromas, well-defined though obviously not as flamboyant as the previous three vintages. The palate is medium-bodied, fresh and mineral-driven, with fine tannins, a touch of chalkiness, and hints of seaweed on the estuarine finish, even though it lies a few kilometers from the Gironde! Classic in style, and maybe a little austere for some on the finish, yet it feels long in the mouth. Fabien Teitgen and his team have overseen a superb Smith Haut-Lafitte, even though I suspect that it will not reach the heights of the 2010 or the 2016. 92-94 points

The 2021 Smith Haut Lafitte is fabulous. Rich and explosive in the glass, the 2021 possesses tremendous intensity, much of that the result of low yields of just 20-22 hectoliters per hectare, about half of what is typical here. The tannins are a bit firm today, but there appears to be more than enough fruit behind all of that structure. Vivid aromatics further suggest all the 2021 needs is time. I can`t wait to see how it ages. 95-97 points

This is a cool climate savoury vintage where the best wines offer clarity of flavour and precision, and you are given a masterclass here in how to do that effectively. Well balanced and succulent architecture, plentiful blackberry, cassis and black cherry fruits, cracked pepper, sage, liqourice, crushed rock, campfire smoke, elongated tannins. This will fatten up over ageing, because has all the elements in place to ensure it does so gracefully, the triumverate of tannins, acidity and fruit. Harvest September 22 to October 14. 60% new oak. 23hl/h yield. 95 points