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Chateau Smith Haut Lafitte - Fabien Teitgen - Florence Cathiard
Harvest
Chronicles at
Chateau Smith Haut Lafitte
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Pessac-Leognan-Graves
The
Boreaux 2005 vintage at
Chateau Smith Haut Lafitte
After a dry, cold winter and accumulated rainfall of 100
mm in January, February, and March – as compared to 252 mm in 2004 and
170 mm in 2000 (figures from the
Chateau Smith Haut Lafitte weather station) – the month of April was wetter, totalling 117 mm of precipitation. Four months of very dry weather
at
Chateau Smith Haut Lafitte, then set in, with only 69 mm of rain (as opposed to 228 mm in 2004 and 222 mm in 2000). This means that total combined precipitation as of January 2005 was 284 mm, compared to 590 mm in 2004 ,541 in 2003 and 516 in 2000. It is thus hardly surprising that water restrictions have been imposed in the Bordeaux region, it is forbidden to water lawns and plants, and emergency financial relief is being discussed for farmers.
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),
at
Chateau Smith Haut Lafitte it is clear that 2005 is much more dry than it is hot.
These weather conditions obviously affected vine growth as well as ripening
at
Chateau Smith Haut Lafitte. 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
Chateau Smith Haut Lafitte and a plot at Cantelys are showing signs of dehydration: small grapes and ‘floppy’ leaves.
However, the old vines on the
Chateau 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,
at Chateau Smith Haut Lafitte, 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 at Chateau Smith Haut Lafitte. 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 Petits verdot in mid-August). The canes have already become mature and the pips are becoming lignified. The potential alcohol of Sauvignons Gris at Château Chateau 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
at Chateau Smith Haut Lafitte, all the hallmarks of a beautiful crop.
Our unique
terroir at Chateau 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 Chateau 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
at Chateau Smith Haut Lafitte. 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 at Chateau Smith Haut Lafitte 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
at Chateau Smith Haut Lafitte 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).
At
Chateau Smith Haut Lafitte,
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.
Fabien Teitgen, Technical Director Chateau Smith Haut Lafitte
http://www.smith-haut-lafitte.com/fr/sommaire.html
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