Comments by Fabien Teitgen, Technical Manager:
After a cool, damp winter, bud break took place at the normal time, in late March and early April. As soon as the vines started growing, a large number of flower buds were visible on the shoots - as many as 3 per shoot on the young vines (this is quite unusual, as there are rarely more than 2).
The large number of flower buds was due to three main factors:
- low yields in 2002 and 2003
- the vines reacting to stress produced by the weather conditions in 2003
- very good flower bud development. This takes place during the flowering in the previous year and the conditions in 2003 were excellent, leading to unusually good flower development in 2004 .
This meant that the vines had a high production potential, which was confirmed by the short flowering period and few problems with fertilization. By pruning the shoots very short and thinning some bunches on young vines, we restricted the production potential considerably, achieving an average yield of 37 hectoliters/hectare (before selection of the 3 blends for Smith Haut Lafitte, Les Hauts de Smith, and Les Hauts de Maujan).
Organic compost was used sparingly to add nourishment to the soil without over-fertilizing the vines.
Hot, dry weather in June and July ensured that flowering and fruit-set went well.
Conditions in August, September, and October (hot, without excessively high temperatures) were ideal for:
- ripening the grapes slowly (excellent for developing aroma)
- achieving good levels of ripeness on low-yielding vines, as was the case at Smith Haut Lafitte: 6 buds per vine.
This combination of parameters explains the high potential quality of the Smith Haut Lafitte grapes, combining
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technological ripeness
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phenolic maturity
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phenolic maturity
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aromatic freshness
2004 is truly a successful vintage for good grape-growers.
Red wines
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Yield: 36 hectoliters/hectare, before selection of the 3 blends for Smith Haut Lafitte, Les Hauts de Smith, and Les Hauts de Maujan
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Blend: 55 % Cabernet Sauvignon
34 % Merlot
10 % Cabernet Franc
1 % Petit Verdot
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Fermentation in wooden vats
at 28-30°C
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Aged for 18 months in barrel (80% new oak), malolactic fermentation in barrel, then ageing on the lees with stirring, racking each batch separately.
The red grape harvest started late, on September 29th 2004 (a week later than in an average year). The Merlot were harvested between September 29th and October 7th, the Cabernet Franc on October 11th, and the Cabernet Sauvignon from October 13th to 18th (with double grape reception facilities to process then grapes faster).
The harvest was spread over several weeks ensure that each grape variety in each plot was picked at peak ripeness. Once again this year, we had to take risks, juggle with weather forecasts, and wait for the grapes to finish ripening at their own slow pace.
As usual, we insisted that the grapes should be sorted once as they were picked and a second time on arrival at the winery. Our double sorting system after destemming is now working smoothly (with 15 - 20 persons per team) and we obtain almost perfect results ( 0% leaves etc. in the fermentation vats).
The grapes were fermented whole (not crushed before they are put into the vats). We made an effort to extract more substance by punching the cap down manually, then left the wine on the skins in wooden vats to enhance its structure.
Vatting lasted 4 - 6 weeks in 2004.
At the end of the alcoholic fermentation, the red wines had a remarkably good structure, high acidity, and a lovely aromatic freshness.
Following malolactic fermentation, spread over the period from late November to mid-January, the acidity had dropped sharply to more usual levels for red wines.
The Merlot were intensely colored and concentrated, with good structure and volume. The bouquet features fresh, ripe fruit (raspberries, cherries, blackberries), with spicy, liquorice overtones.
The Cabernet Sauvignon express all their aromatic freshness in a powerful, rich structure, redolent of fresh red-berry fruit, with floral and flinty overtones.
And finally, the Cabernet Franc is concentrated yet lively, featuring red-berry fruit with hints of spice.
The Smith Haut Lafitte red 2004 blend is based on a majority of Cabernet wines, and shows promise of being a great wine: concentrated and powerful, with good backbone, a lovely, silky texture, and a fresh, complex bouquet of ripe red-berry fruit, with spicy, liquorice, violet, and flint overtones.
White wines
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Blend: 90 % Sauvignon Blanc
5 % Sauvignon Gris
5 % Sémillon
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Yield : 38 hectoliters/hectare, before selection of the 1st wine
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Fermentation in barrel : 50% new barrels, 50% previously used for 1 wine
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Ageing on the lees with regular stirring for 12 months
We started harvesting the white grapes from a few plots on September 8th 2004, then waited another twelve days for the grapes on old Sauvignon Blanc vines to ripen completely, picking the rest of the crop between September 20th and 27th. Good acidity (due to moderate summer temperatures), combined with perfect ripeness, produced aromatic, rich, must with good concentration and balance. After fermentation, the wines were well-balanced and rich, with good acidity (13.5% vol. and 4-4.5 total acidity).
Just after fermentation, the wines tended to be rather closed in. Thanks to stirring during ageing on the lees and the cold weather in March, the wines have now recovered their balance and a more open, aromatic character.
2004 white Smith Haut Lafitte
has a complex bouquet, featuring hints of citrus, white fruit, dried fruit,
and star anise. It is rich and powerful with good backbone on the palate,
while retaining freshness and good balance thanks to its acidity. It is very
long and clean on the palate, with mineral overtones and a very persistent
aromatic aftertaste, featuring citrus, white peaches, and brioche.
Château
Smith Haut Lafitte
33650 BORDEAUX-MARTILLAC FRANCE
Tel : +33 (0)5 57 83 11 22 - Fax : +33 (0)5 57 83 11 21
smith-haut-lafitte@smith-haut-lafitte.com