The vineyards total 56 hectares, of which 45 hectares are planted to red varieties, comprising 35% Merlot, 55% Cabernet Sauvignon and 10% Cabernet Franc, the other 11 hectares being planted to white, specifically 90% Sauvignon Blanc, 5% Sauvignon Gris and 5% Semillon. The average vine age is 30 years, and planting density is between 7500 and 10000 vines per hectare. The soils are typical of the region, mainly Gunzian gravel.
The alcoholic fermentation is temperature controlled, ten degrees cooler for the whites than the reds, with the red wines spending up to 32 days macerating. The white wines are fermented in stainless steel, the red in oak vats, and once finished both wines spend some time in oak; the red up to 20 months in 80% new barrels, the white receiving a slightly gentler 12 months in 50% new barrels. There is no problem with supply of barrels; the property has a cooperage on site (not to mention the hotel, spa and two restaurants).
The finished wines are neither fined nor filtered. The grand vin, Chateau Smith-Haut-Lafitte, appears in red (8300 cases per annum) and white (2500 cases per annum) guises, and there are second wines which go under the Les Hauts de Smith label (5500 cases per annum).
