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(of 7 listings - 96 months )
$45.86 Details
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2004 Smith-Haut-Lafitte Bordeaux Blend - France - Bordeaux - Graves - Red - Cru Classe

France - Bordeaux - Graves

Red Bordeaux Blend - Cru Classe
Producer Notes

Chateau Smith-Haut-Lafitte is located in the Pessac-Leognan appellation and is classified as a Graves Classified Growth. The chateau produces about 16,000 cases per year, which includes both their red and white versions and their second label, Les Hauts de Smith. The average 30-year-old vines represent red varieties Cabernet Sauvignon, Merlot, and Cabernet Franc; and whites Sauvignon... More »

Score
93
JR ...
IWC ...
Drink Dates
Comm: 2019-2019
Go

IWC ...
Source International Wine Cellar
Issue Issue 132
JR ...
Source Jancis Robinson
Author ciliegiolo
Site / Blog   Trust Rating
Tasted On 07/30/2012
Drink Dates 2019
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Comments
Author Phil the Greek
Site / Blog   Trust Rating 99.342%
Tasted On 08/02/2013

Left to breath for 1+ hours. Had this with lamb. Fantastic wine, very big, good tannins, big fruit and very powerful. Will continue to age but perfect with the right food.

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Comments
Author gd10102
Site / Blog   Trust Rating 80.795%
Tasted On 06/22/2010
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Comments
Author hammer
Site / Blog   Trust Rating 97.059%
Tasted On 09/07/2009
Drink Dates
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Comments
Author dwilson
Site / Blog   Trust Rating 97.917%
Tasted On 09/22/2008
This bottle was flawed

Searing pork; underripe red fruit; roasted bird skins; gravy. Where are the juicy blackberry & terracotta notes of previous bottles?

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Comments
Author Brad Coelho
Site / Blog Unidentified Appellation Trust Rating 97.154%
Tasted On 06/18/2008
Drink Dates 04/01/2008

What a dazzling display of Graves scents! Ash, new saddle leather, cigar tobacco and scorched earth remind me what pleasures can be had in the southern realms of the Left Bank. Such flesh on the palate, w/ rich and complex dark fruits that have wonderful penetration and presence through the finish. Tremendous success. Bravo! Drinkable now and certainly through 2020.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.