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2015 Château Smith-Haut-Lafitte Blanc

Removed from a temperature and humidity controlled wine cellar

Ends Sunday, 7pm Pacific

RATINGS

98James Suckling

Very subtle and complex with sliced cooked apples, pie crust and hints of oyster shell as well as Iodine. Full-bodied, tight and layered with mineral and true terroir character...seamless tannins. Solid and fresh...

96+ The Wine Advocate

...incredibly compelling nose of ripe apricots, passion fruit, honeyed lemons and crushed stones with a hint of lime blossoms. Medium-bodied, super intense and super minerally, the palate sings of stone fruit and citrus layers with plenty of zip and zing, finishing with incredible persistence, alluring fruitiness and a savory contrast...

96Wine Spectator

Piercing and pure, with vibrant honeysuckle and chamomile flower notes followed by grapefruit, lemon and white peach flavors. The finish ripples with energy, while fleur de sel and gooseberry accents fill in. Terrific length.

94+ Vinous / IWC

...fragrant bouquet of dried honey, white peach and light spicy aromas... The palate presents a slightly honeyed opening countered by acidity... Tropical notes emerge on the finish...

16+ Jancis Robinson

REGION

France, Bordeaux, Graves, Pessac-Léognan

Pessac-Léognan was created in 1987 from the northern part of the left bank Graves appellation. Before then it was simply part of Graves, or sometimes it was called Haut-Graves. Unlike many other Bordeaux appellations, Pessac-Léognan is known for both red and dry white wines, although its reds are more famous. The appellation includes ten communes and the area’s most important châteaux, including Château Haut-Brion, the only non-Médoc estate included in the 1855 Bordeaux classification. There are 2,964 acres of vineyards in Pessac-Léognan and 16 classified growth estates. The main red grapes grown are Cabernet Sauvignon and Merlot, along with a small amount of Cabernet Franc. White grapes grown are Sauvignon Blanc and Semillon, with a little Muscadelle. Pessac-Léognan is considered to have the best terroir of the greater Graves region.