Red dry
A First Growth since 1855 and the purest symbol of Pauillac aristocracy, Château Lafite Rothschild is more than a wine — it is a cultural icon. Its style has long been defined by a rare combination of expressive structure, immaculate tannin architecture, and the legendary, almost weightless Lafite elegance often referred to as “aristocratic restraint.”
The 2016 vintage stands among the greatest of the 21st century in Pauillac. A long, dry summer and perfectly preserved acidity produced a wine where power and transparency coexist in remarkable harmony.
The aroma unfolds slowly, almost ceremonially. At first: blackcurrants, graphite, cedar and wild mushrooms. With air, notes of tobacco leaf, delicate florals, a faint smokiness and Pauillac’s signature dark herbaceous nuance emerge. Over time, shades of damp earth, wet stone, subtle vanilla and pressed flowers appear, adding quiet depth.
On the palate, the wine reveals its pedigree instantly. The structure is monumental, yet the movement feels effortless and poised. Tannins are polished and refined; acidity is vibrant and linear, holding the wine’s spine with precision. Flavours of ripe dark berries intertwine with cedar, graphite, subtle spice and gentle herbal lift. The finish is extraordinarily long, pure and mineral, leaving behind a lingering trace of warm smoke and black fruit. This is Lafite at its most classical: not displaying power, but allowing you to sense it — slowly, gracefully, aristocratically.
The estate’s character derives from one of the most exceptional Médoc terroirs, where gravel, sand and clay sit in perfect proportion, enabling Cabernet Sauvignon to reach a hypnotic elegance found almost nowhere else. It is this landscape that made Lafite a global benchmark.
Harvesting is done entirely by hand, followed by a meticulous three-stage berry selection. Fermentation takes place in both stainless steel and wooden vats to preserve the crystalline purity of Cabernet Sauvignon. The wine is then aged 18–20 months in French oak barrels, about 80–100% new — yet the oak never dominates. Instead, it provides a subtle, quiet frame, allowing fruit and terroir to speak with unmistakable clarity.
Serve at 16–18 °C with roast duck with blackcurrant glaze, dry-aged beef tenderloin with mushroom and truffle sauce, and slow-cooked lamb shoulder with rosemary.
