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The 2005 vintage at
Château Smith Haut Lafitte Of course, temperature also has an essential influence on ripening. Drought and heat are often spoken of in the same breath. However, while 2005 is a very dry year, it is not an especially hot one. If we compare accumulated temperatures in 2003 (3,746° C ) and 2005 ( 3,231° C), it is clear that 2005 is much more dry than it is hot. These weather conditions obviously affected vine growth as well as ripening. Hot weather tends to produce grapes with higher sugar, but lower acidity (as was the case in 2003). Vintages that are less hot generally have more acidity, providing balance and freshness to our wines, especially the whites. Drought conditions are a real problem for young wines that have not developed a sufficiently deep root system to find water in the subsoil. Certain young vines (5 years old) in half of a plot at Smith Haut Lafitte and a plot at Cantelys are showing signs of dehydration: small grapes and ‘floppy’ leaves. However, the old vines on the Smith Haut Lafitte plateau have deep roots and reduced vigour. Their low yields have protected them from major hydric stress. This is why we concentrated most of our green harvesting on plots of young vines on both estates, leaving just 6 bunches per vine. Drought conditions are fortunately the enemy of mould and rot, especially grey rot. The vines are extremely healthy at present. There is no rot anywhere. Furthermore, our use of organic compost over the past 8 years, our traditional viticultural methods, and our avoidance of chemical weed killers has undoubtedly contributed to our vines’ natural resistance to disease. The flowering took place quickly and evenly. We did some leaf thinning on the east-facing side of the vines, and the véraison (colour change) took place as expected (starting on July 20th for the white wines, and finishing with Petit Verdot in mid-August). The canes have already become mature and the pips are becoming lignified. The potential alcohol of Sauvignons Gris at Château Smith Haut Lafitte was already over 12.5° on August 23rd. The fruit is very healthy, acidity is good, the grapes are ripening nicely, and they are quite tasty. In short, we have all the hallmarks of a beautiful crop. Our unique terroir at Smith Haut Lafitte is perfect at regulating water supply, providing the necessary nourishment to old vines (average age of 35 years) deep down. Château Cantelys has resisted better than in 2003. It is a fact that water regimens vary from one estate to another, and we are very fortunate at Smith Haut Lafitte. However, let us wait until the end of the harvest before making any definitive pronouncements. We began picking white wine grapes by the Sauvignons Gris on Monday September 5th. Until this date if the alcoholic degree was high, the phenolic maturity was not still here. We have picked the Sauvignons Blancs and the 1st juices are superb, showing ripe fruits as apricot and bush peach. After the 1st pressings, the musts are rich and well balanced ( natural potential alcohol: 13.5-14 and total acidity : 4-4.5 ) .We have now put into the cellar all the whites and the young merlots. We waited the week end of the 24th of September to pick the old merlots to let the skins gaining in phenolic maturity. We have stopped the harvest of cabernet sauvignon because of the very good weather conditions (fresh at night and excellent light during the day). We are waiting a few days before harvesting the last parcels with 110 pickers so we can go fast as soon as the weather will be changing. Thursday, October 5th, 2005 Fabien
Teitgen, Technical Directeur |
Château
Smith Haut Lafitte |