Château Smith Haut Lafitte Blanc 2025
Pessac-Léognan Grand Cru Classé
Bordeaux, France
Regular price£705.00
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Arriving: Mid 2028
Shipping duty paid to Mainland UK is charged at a flat rate of £9.99 per consignment and POA for Northern Ireland or Islands.
Shipping under bond is dependant on location, but starts at £15 per consignment.
| Style: White | Packaging: OCC |
| ABV: 13.5% | Closure: Cork |
| Organic: No | Drink from: 2028 |
| Biodynamic: No | Drink to: 2045 |
| Grapes: 90% Sauvignon Blanc, 5% Sémillon, 5% Sauvignon Gris | |
Critic scores
94-96 NM, 94-96 AG, 98-99 JS, 96-98 JD, 98 JA, 96 DC, 96 JL, 96-98 DB, 97-98 YB, 96 GM
Critic reviews
"The 2025 Smith Haut Lafitte Blanc was picked early between August 20 and September 2. It was raised in 50% new oak, and has quite a discrete bouquet with white peach, Mirabelle, jasmine and light pressed flower aromas. The palate is very well balanced with a rounded texture, a little more weight and density than other whites that I have tasted, quite peppery towards the finish and lingering in the mouth. This is a great success in the context of a warm vintage."
Neal Martin, May 2026, Vinous.com
"The 2025 Smith Haut Lafitte Blanc is superb. Rich, creamy and expansive on the palate, with fabulous balance, the 2025 is seriously impressive and very delicious. Dried pear, acacia, chamomile and white pepper open beautifully. The Blanc is quite delicate at first, but it gains breadth through the mid-palate and into the finish. Impeccable."
Antonio Galloni, April 2026, Vinous.com
"Pale gold colour, clearly the most structured, and reserved of the three estate white wines, showcasing bright vivid citrus and mint leaf, liquorice, sea spray, oyster shell, wet stones, white tea, nectarine pit, quince as it widens in the glass. Flavourful, with long ageing potential, love this. 18hl/h yield from these 80 to 90 year old vines. Expect a special label to commemorate the last vintage of Daniel Cathiard."
Jane Anson, April 2026, JaneAnson.com
"Vanilla, caramel, warm honey, wax, dried herbs, flint, cool white peach and apple aromas. Explosive and alive, gorgeously clear and clean – there’s nuance and complexity here – but it’s lightly presented and delicate for Smith. Quite a streamlined style but actually the acidity is really well balance and not at all pronounced or too sharp. Clarity and cool freshness. Beautifully delineated, sophisticated with more tension and drive and energy than 2023. I like this a lot, a tiny dollop of sweet, tropical fruit with bitter elements too. The harvest for whites began on 20th August until 2nd September. A yield of 18hl/ha."
Georgina Hindle, April 2026, Decanter.com
"(Pessac-Léognan; 90% Sauvignon blanc; 5% Sémillon; 5% Sauvignon Gris; a final yield of 18 hl/ha; pH 3.2; 13.5% alcohol; tasted at the Smith Haut-Lafitte with Fabien Teitgen and Tracey Dobbin). An enticing green tinge in the glass, usually a good signal, above all when it's as limpid as this is. Beautiful and very 'Smith'. Beeswax, pollen, saffron, assorted wild spring field flowers, a little thyme, verbena, white rose petals and a hint of lily of the valley. Fresher aromatically with aeration, with more linden and lime juice. The texture and mouthfeel are deeply impressive. The wine starts with amplitude but before it flows to the cheeks there's a powerful upthrust of freshness that coarses from below. Tense and energetic in the mid-palate, like the 2016. Then we have almost a cascade of descending fruits and their juices. I love the shimmer on the finish. Fascinating texturally and extremely tactile, this is a triumph."
Colin Hay, April 2026, DrinksBusiness.com
Neal Martin, May 2026, Vinous.com
"The 2025 Smith Haut Lafitte Blanc is superb. Rich, creamy and expansive on the palate, with fabulous balance, the 2025 is seriously impressive and very delicious. Dried pear, acacia, chamomile and white pepper open beautifully. The Blanc is quite delicate at first, but it gains breadth through the mid-palate and into the finish. Impeccable."
Antonio Galloni, April 2026, Vinous.com
"Pale gold colour, clearly the most structured, and reserved of the three estate white wines, showcasing bright vivid citrus and mint leaf, liquorice, sea spray, oyster shell, wet stones, white tea, nectarine pit, quince as it widens in the glass. Flavourful, with long ageing potential, love this. 18hl/h yield from these 80 to 90 year old vines. Expect a special label to commemorate the last vintage of Daniel Cathiard."
Jane Anson, April 2026, JaneAnson.com
"Vanilla, caramel, warm honey, wax, dried herbs, flint, cool white peach and apple aromas. Explosive and alive, gorgeously clear and clean – there’s nuance and complexity here – but it’s lightly presented and delicate for Smith. Quite a streamlined style but actually the acidity is really well balance and not at all pronounced or too sharp. Clarity and cool freshness. Beautifully delineated, sophisticated with more tension and drive and energy than 2023. I like this a lot, a tiny dollop of sweet, tropical fruit with bitter elements too. The harvest for whites began on 20th August until 2nd September. A yield of 18hl/ha."
Georgina Hindle, April 2026, Decanter.com
"(Pessac-Léognan; 90% Sauvignon blanc; 5% Sémillon; 5% Sauvignon Gris; a final yield of 18 hl/ha; pH 3.2; 13.5% alcohol; tasted at the Smith Haut-Lafitte with Fabien Teitgen and Tracey Dobbin). An enticing green tinge in the glass, usually a good signal, above all when it's as limpid as this is. Beautiful and very 'Smith'. Beeswax, pollen, saffron, assorted wild spring field flowers, a little thyme, verbena, white rose petals and a hint of lily of the valley. Fresher aromatically with aeration, with more linden and lime juice. The texture and mouthfeel are deeply impressive. The wine starts with amplitude but before it flows to the cheeks there's a powerful upthrust of freshness that coarses from below. Tense and energetic in the mid-palate, like the 2016. Then we have almost a cascade of descending fruits and their juices. I love the shimmer on the finish. Fascinating texturally and extremely tactile, this is a triumph."
Colin Hay, April 2026, DrinksBusiness.com