LAFITE The name Lafite comes from the Gascon language term "la hite", which means "hillock". The estate is situated at the northern end of Pauillac, close to Cos d'Estournel which is just over the border in St.-Estephe. The vineyard consists of three major areas: the hillsides around the Château, the adjacent Carruades plateau to the west, and 4.5 hectares in neighboring Saint Estephe (which is entitled to the Pauillac appellation). The well-drained soils are fine gravel up to 4 meters deep mixed with Aeolian sands on a bedrock of tertiary limestone. The 107 hectares of vines are planted with Cabernet Sauvignon (70%), Merlot (25%), Cabernet Franc (3%) and Petit Verdot (2%). The average age of the vines is thirthy-five years, although vines younger than 10 years old are not used in the Grand Vin. Eighteen hectares of vines are more than fifty years old and the oldest plot, called “La Gravière”, is over 120 years old, having been planted in 1886. Only minimal interventions of fertilizers are used. Yields are kept low and harvesting is done by hand in approximately twelve days by up to 350 pickers. Fermentation takes place half in traditional oak vats which are equipped with computerized temperature control with maceration on the skins for between eighteen and twenty-five days. Malolactic fermentation also takes place in vats before the wine is transferred into 100% new oak barriques (the estate produces its own barrels in their cooperage) where it remains for between 18 to 20 months until bottling. Château Lafite-Rothschild 1961 Pauillac, 1er cru classé Corroded and slightly damaged capsules, mixed importers, bin-soiled and damaged labels Levels two top shoulder, one upper shoulder, four mid-upper shoulder, one mid-shoulder, and one low shoulder Tasting Note: The 1961 Lafite-Rothschild was opened at the last minute in response to an impassioned speech I made about the joys of mature Bordeaux and how I lamented the fact that too many wine lovers drink great Claret prematurely. It is actually 15 years since I last tasted this wine. In many wines, as is so often the case with this First Growth, it is very difficult to describe. Firstly, I noted the deepness of color with little ageing on the rim. The bouquet is utterly refined, in some ways not as complex as more recent vintages, yet it has a sense of authority and purpose. Vestiges of faded dark fruit mix with scents of an antique mahogany bureau and tobacco. The palate is medium-bodied with fine, degraded tannin. Surprisingly youthful, it is undoubtedly beautifully balanced with perfectly judged acidity. It does not possess the aristocracy of the 1961 Latour, not the complexity, yet there is something "princely" about this Lafite, blue blooded and yet old school. The glass was finished too quickly—an effortless class act. 93 RP 9 bottles per lot
LAFITE The name Lafite comes from the Gascon language term "la hite", which means "hillock". The estate is situated at the northern end of Pauillac, close to Cos d'Estournel which is just over the border in St.-Estephe. The vineyard consists of three major areas: the hillsides around the Château, the adjacent Carruades plateau to the west, and 4.5 hectares in neighboring Saint Estephe (which is entitled to the Pauillac appellation). The well-drained soils are fine gravel up to 4 meters deep mixed with Aeolian sands on a bedrock of tertiary limestone. The 107 hectares of vines are planted with Cabernet Sauvignon (70%), Merlot (25%), Cabernet Franc (3%) and Petit Verdot (2%). The average age of the vines is thirthy-five years, although vines younger than 10 years old are not used in the Grand Vin. Eighteen hectares of vines are more than fifty years old and the oldest plot, called “La Gravière”, is over 120 years old, having been planted in 1886. Only minimal interventions of fertilizers are used. Yields are kept low and harvesting is done by hand in approximately twelve days by up to 350 pickers. Fermentation takes place half in traditional oak vats which are equipped with computerized temperature control with maceration on the skins for between eighteen and twenty-five days. Malolactic fermentation also takes place in vats before the wine is transferred into 100% new oak barriques (the estate produces its own barrels in their cooperage) where it remains for between 18 to 20 months until bottling. Château Lafite-Rothschild 1961 Pauillac, 1er cru classé Corroded and slightly damaged capsules, mixed importers, bin-soiled and damaged labels Levels two top shoulder, one upper shoulder, four mid-upper shoulder, one mid-shoulder, and one low shoulder Tasting Note: The 1961 Lafite-Rothschild was opened at the last minute in response to an impassioned speech I made about the joys of mature Bordeaux and how I lamented the fact that too many wine lovers drink great Claret prematurely. It is actually 15 years since I last tasted this wine. In many wines, as is so often the case with this First Growth, it is very difficult to describe. Firstly, I noted the deepness of color with little ageing on the rim. The bouquet is utterly refined, in some ways not as complex as more recent vintages, yet it has a sense of authority and purpose. Vestiges of faded dark fruit mix with scents of an antique mahogany bureau and tobacco. The palate is medium-bodied with fine, degraded tannin. Surprisingly youthful, it is undoubtedly beautifully balanced with perfectly judged acidity. It does not possess the aristocracy of the 1961 Latour, not the complexity, yet there is something "princely" about this Lafite, blue blooded and yet old school. The glass was finished too quickly—an effortless class act. 93 RP 9 bottles per lot
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.jpg "Source: Christie's")
.jpg "Source: Christie's")
