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Created from the merger of the former Château Tertre-Daugay and Château L'ArRosée, the Château Quintus extends over 28 hectares in the heart of the Saint-Émilion appellation.owned by Domaines Clarence Dillon, alongside Châteaux Haut-Brion and La Mission Haut-Brion, Château Quintus is young and ambitious.
It is directed by Jean-Philippe Delmas, accompanied by the technical teams of Château Haut-Brion, who are doing a remarkable job on this former terroir of Saint-Émilion.
In particular, they have re-cut the terroir with a rigorous selection of plots enabling them to produce the Grand Cru from Château Quintus with the oldest vines and the Dragon de Quintus with the youngest.
Château Quintus 2025 immediately captivates with its masterful balance of depth, vibrant fruit, and refined texture. In this sun-drenched vintage, the limestone terroir of Saint-Émilion retains its ability to preserve freshness and tension, giving rise to a wine that is at once full-bodied, energetic, and remarkably precise.
The color, a dense and brilliant purple, heralds a wine of fine concentration. The nose is particularly alluring, driven by intense black fruit dominated by ripe blackcurrant, accompanied by spicy, floral, and slightly graphite notes. The wine already displays great vibrancy and definition. On the palate, the attack impresses with its finesse and immediate richness. The wine unfolds gradually with fullness and smoothness, enveloping the palate with a dense yet perfectly controlled texture. The velvety, tactile texture maintains a constant freshness that energizes the mid-palate. Gradually, the characteristic mineral signature of the great Saint-Émilion terroirs emerges, bringing depth, tension, and length. The long, precise, and almost saline finish prolongs this sensation of remarkable balance between restrained power, depth, and brilliance.
Quintus 2025 masterfully combines sun-kissed concentration, elegant structure, and limestone freshness. A complete and distinguished wine, where the art of blending fully enhances the terroir’s identity.
Harvested from September 8 to 22.