Chateau Lafite-Rothschild 2004

Characteristics and tasting tips for Château Lafite-Rothschild 2004

Tasting

Nose
Initially reserved, the nose gradually reveals notes of lightly candied fruit.

Palate
A full attack gives way to a palate whose balance, elegance and structure extend harmoniously to a long, silky finish.

A supple and perfectly balanced wine from Pauillac

The estate

First among the 1855 Classified Growths of Bordeaux, Château Lafite-Rothschild reigns supreme over its gravel soils. Carrying a long wine-growing tradition dating back to 1620, it has established itself over the centuries as a true flagship of the Pauillac appellation on the Left Bank of the Bordeaux region. Indeed, from Cardinal Richelieu to the then President of the United States, Thomas Jefferson, the great personalities of this world have fallen under the charm of these great wines with their unique soul and incomparable refinement.

The vineyard

Château Lafite-Rothschild benefits from an exceptional location with a vineyard divided into three main areas of Pauillac. From the hillsides surrounding the château to the Carruades plateau to the west and a plot in the neighboring commune of Saint-Estèphe, Château Lafite-Rothschild watches over a total of 112 hectares of vines planted on fine, deep gravel soils with sand on the surface, while the limestone subsoil allows for excellent drainage.

The vintage

After a rainy winter and a cold spring, the summer was marked by a dry and hot June and July, followed by a mild August and a sunny but temperate September. This slow ripening pushed the harvest back to late September and required patience to achieve optimal ripeness. The harvest took place from September 24 to October 14, beginning with Merlot, followed by Cabernet Franc, Cabernet Sauvignon and Petit Verdot.

Vinification and aging

Plot-by-plot vinification in wooden, stainless steel or concrete vats. Alcoholic fermentation accompanied by regular pump-overs. Maceration for approximately 22 days depending on the vintage. After malolactic fermentation, the wine is transferred to French oak barrels from the estate's own cooperage. Individual tasting of the barrels to select the highest quality batches for the final blend.

Blend

Cabernet Sauvignon (89%), Merlot (10%) and Petit Verdot (1%).