It could have been a difficult year, between early bud break, frost warnings in the second half of April, hot, humid weather and widespread mildew in May and June and a very dry summer. But nature had something else in store for the estate, sparing it from frost and allowing its terroirs to accumulate enough water for the vineyard’s oldest vines. A precise mastery of organic techniques allowed the team to control mildew, and water stress benefited tannin development in the estate’s red wines. Finally, superb weather at the end of the growing season created ideal ripening conditions for the development of complex aromas. Harvest took place over 4 weeks (from 9/29 to 10/6 for the Merlot, on 10/6 for the Petit Verdot, on 10/12 for the Cabernet Franc, and from 10/10 to 10/19 for the Cabernet Sauvignon). Never overripe, grapes were harvested at the height of their phenolic maturity. What a delight it was to harvest perfectly ripened and balanced grapes under beautiful, sunny skies!
Despite our expertise and the cutting-edge tools at our disposal, it was only with time that we fully grasped the immense quality of the 2016 vintage. Mother Nature continues to surprise us…
Tasting notes by Fabien Teitgen, Technical Director
Les Hauts de Smith 2016 is a very dark, deep red. Expressive, with beautiful notes of raspberry, cherry and blackcurrant, the nose becomes more complex upon aeration, revealing mild spices and toasted aromas.
On the palate the 2016 is open and dense with lovely fullness. Round and elegant, it offers delightful tannins and smoothness. The long, fresh finish offers complex aromas of raspberry, blackberry, strawberry, cinnamon and star anise while also evoking the estate’s terroir with flinty notes.
