Chateau Quintus was born from the union of the Chateau Tertre Daugay and Chateau L’Arrosee terroirs, respectively acquired by the family company Domaine Clarence Dillon in 2011 and in 2013. Chateau Quintus is thus the fifth property of the Domaine Clarence Dillon group, alongside the Chateaux Haut-Brion and La Mission Haut-Brion. The estate takes its name from the Gallo-Roman tradition of naming its fifth child Quintus.
The 28-hectare vineyard of this Saint-Emilion Grand Cru is unique in its mosaic of terroirs. Aged 30 years on average, the vines are planted on the plateau upon a succession of south-facing limestone layers, as well as on south-facing clay-limestone and gravelly soils at the north of the estate.
Dragon de Quintus is the Second Wine of Chateau Quintus.
The weather conditions during winter and spring encouraged an early budding and flowering. The summer season was marked by an extremely dry climate without any rain between mid-June and mid-August, slowing down vine development. The vine was protected from water stress by its clay soil and sufficient reserves due to a wet spring. Throughout the crop cycle, the wine-making practices were adapted to the vintage, notably through limited operations during the summer. Green harvests were thus limited to preserve the foliage of the vines and to protect them from the sun. The early harvest made it possible to harvest fully ripe grapes.
The wine is a dark purple color.
The nose gradually reveals intense woody and vanilla notes, coupled with fruity (ripe dark fruits) and spicy fragrances which offer a nice complexity.
Supple and silky, the attack precedes a delicate and tight tannic structure. The palate seduces with a delicious union between fruity aromas and woody notes.