Château Quintus 2015 - Saint Émilion Grand Cru
96/100
James Suckling
94+/100
Robert Parker
16/20
RVF
92/100
Decanter
"Made from a blend of 76% Merlot and 24% Cabernet Franc, Quintus 2015 has a fairly deep garnet-purple color. The wine opens with aromas of cooked cherries, ripe red currants, and crushed black plums with hints of cigar box, violet, and dark chocolate. Medium-bodied, it boasts sumptuous, very fine-grained tannins and remains perfectly refreshing and elegant on the palate with a seductive and nuanced flavor profile, ending wonderfully with length and depth." (Wine Advocate 2018 - Robert Parker) Saint-Émilion Prestige! - Delivery in wooden cases for orders of 6 bottles of this wine (excluding Point Relais delivery method).
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Eye
Beautiful dark garnet red color
Nose
Complex and rich, aromas of red and black fruits, perfectly ripe
Mouth
Supple, with a creamy texture, still slightly tight. Well-present tannic structure. Long, persistent finish on a powerful, flavorful, very elegant wine.
Serve
In a carafe between 16-18°C
Open
1 hour before
Drink from
2019
Drink before
2025+
Food and wine pairings
Enjoy with red wine-braised eel or roast quail, for example.
Bettane & Desseauve
3-star rating (High-quality production, serving as a benchmark in its sector)
About the estate:
The family-owned Clarence Dillon company (Château Haut-Brion) has combined the former Château Tertre-Daugay and its neighbor Château L'Arrosée into a single vineyard covering 28 hectares, with terroirs that are among the best in Saint-Émilion due to their diversity in terms of soil, ranging from limestone to clay-limestone. Since 2014, the vineyard has been able to compete with the classified growths, and the quality is steadily improving. The wine displays taut, smooth tannins, which are better defined since the blend now includes up to 30% Cabernet Franc.
Decanter
Wine rated 92/100
Robert Parker - Wine Advocate
Wine rating (2018 guide) 94+/100 (Outstanding wine)
Rated Recommended (Wine producer recommended by Robert Parker - The Wine Advocate)
About wine:
Made from a blend of 76% Merlot and 24% Cabernet Franc, Quintus 2015 has a fairly deep garnet-purple color. The wine opens with aromas of cooked cherries, ripe red currants, and crushed black plums, with hints of cigar box, violet, and dark chocolate. Medium-bodied, it boasts sumptuous, very fine-grained tannins and remains perfectly refreshing and elegant on the palate with a seductive and nuanced flavor profile, ending wonderfully with length and depth.
RVF - La Revue du Vin de France / Guide des Meilleurs Vins de France
Wine rating (2019 guide) 16/20 + Favorite (Very good wine)
Rated estate (2019 guide) Selected (Please note that this guide is a ranking and, as such, all the estates listed in it, even those without stars, represent, in our opinion, the excellence of French production.)
About wine:
With 2015, Quintus has reached a new level of consistency and depth. Building on its remarkable tannin quality, the wine displays fruit that is both taut and smooth. At the end of the aging process, it develops beautiful, luxurious aromas of wood and leather (the interior of an English car...). The only downside is that the alcohol content remains quite noticeable.
About the estate:
Formerly Château Tertre-Daugay, renamed since its acquisition during the 2011 harvest by Domaines Clarence Dillon (Haut-Brion). The estate expanded with the purchase of 13 hectares of Château l'Arrosée (this label has been discontinued) in October 2013. The technical teams at Haut-Brion, under the direction of Jean-Philippe Delmas, are actively working to bring together the best plots from both vineyards. There are high expectations for this revival of a historic Saint-Émilion wine. The second wine is called Le Dragon de Quintus, a reference to the statue that now dominates western Saint-Émilion from Tertre Daugay.
James Suckling
Wine rated 96/100
Customer rating
4.7/5
based on 3 reviews
Note and opinion by Mr. MICHEL B. Published on 03/27/2021
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Note and opinion by Mr. MICHEL G. Published on 08/12/2020
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Note and opinion by Mr. ARNAUD P. Published on July 13, 2019
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