Quintus is the latest venture of the Dillon family - owners of Chateau Haut Brion. This new 28 hectare estate was created following the purchase and amalgamation of Chateaux Tertre Daugay and l'Arrosée in Saint Emilion - vineyards close to Angélus.
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The 2016 Quintus has a very noble bouquet with beautifully defined blackberry and briary fruit, wonderfully integrated oak and a genuine sense of focus and poise. The palate is medium-bodied with fine tannins, plenty of freshness and a pure, tensile, focused finish that is very seductive. This is a beautifully crafted Saint-Émilion and one of the best releases of Quintus to date. Tasted blind at the annual Southwold tasting. 2021 - 2040
This is so beautifully integrated already with dark, stony minerals, slate and graphite, as well as a swathe of ripe blackberries and dark, spicy plums. The palate starts out quite tight and maintains a long, linear shape that pushes deeper and wider into the finish. Regal and velvety on the surface. Profoundly fine and long below. Freshens as it goes, too. Superb. Try from 2023.
The 2016 Quintus is powerful and fleshy in the glass, with a good bit of textural depth and overall radiance. Soft, plush and open-knit, the 2016 will drink well with minimal cellaring,. While certainly a very good wine, and maybe a bit more than that, I expected more.
The deep ruby-colored 2016 Château Quintus is thrilling stuff, and my money is on it being the finest to date. Saturated purple in color, powerful notes of blackberries, currants, spicy tobacco, and a touch graphite all flow to a deep, rounded, sexy Saint-Emilion that’s beautifully balanced. It shows the class of the vintage and is capable of lasting for two decades or more. Drink 2019-2039.
The 2016 Quintus is endowed with a vivid bouquet of red cherries, raspberry preserve, orange zest and touches of blue fruit that become more evident with time in the glass. The palate is medium-bodied with supple tannin and a fine bead of acidity. Rounded and supple in the mouth, revealing succulent red cherry and strawberry notes toward the caressing finish. Excellent. Drink 2021-2035
The 2016 Chateau Quintus, of course under the umbrella of Domaine Clarence Dillon (Haut Brion, La Mission Haut Brion), is a blend of 70% Merlot and 30% Cabernet Franc picked between 3 and 20 October. This is the highest proportion of Cabernet Franc since the debut in 2011. Matured in just under 30% new oak, it has a slightly broody bouquet at first with black fruit and hints of allspice and clove. The palate is nicely structured, with the Cabernet Franc lending this impressive backbone (more than the 2015) and a slightly masculine, grippy finish that suggests it will be a long-term proposition. Excellent. Drink Date 2022 - 2040
Medium to deep garnet-purple colored, the 2016 Saint-Emilion features expressive notions of warm blackberries, black cherry compote and baked plums with hints of tobacco leaf, wild sage and underbrush. Medium-bodied, the palate has a great intensity of black fruits and wonderfully plush tannins with a compelling savoriness to the finish.
A tight and concentrated young Quintus with blackberry, blueberry and salt character. Medium-to full-bodied, firm and lightly chewy. Grows on the finish.
One of the real surprises of the vintage, the 2016 Quintus is superb. Creamy and ample on the palate, with striking depth to its dark, fleshy fruit, it possesses exceptional balance. All of the previous vintages have been good, but each of them has lacked something. The 2016 is the first vintage in which I can say Quintus is not missing anything. Now, what remains to be seen is how high this wine can go. The 2016 is exceptionally vivid and nuanced, with seemingly endless layers of fruit that virtually cover the tannins, and a long, sublime finish.
Dark purplish crimson. Silky and appetising and now it's getting really good! Fresh and zesty. Polished and very successful in this sixth vintage. Appetising and sophisticated. Croquant. Long. Spicy.
Quintus is the latest venture of the Dillon family - owners of Chateau Haut Brion. This new 28 hectare estate was created following the purchase and amalgamation of Chateaux Tertre Daugay and l'Arrosée in Saint Emilion - vineyards close to Angélus. This year the blend is 70% Merlot and 30% Cabernet Franc. Quality continues to improve here as the new owners get to grips with the new vineyards. Sweet plums, vanilla, and coffee on the nose. Sweet red fruits on the palate with creamy new oak giving vanilla and moccha notes. Lively and vibrant with a crunchy acidity and tannin structure. Spicy on the finish.
The fruit is sweet and ripe the nose has depth the palate a rich mix of red and black fruits. Integrated tannins the start of the palate is supple and fleshy lighter in the middle bilberry freshness with sweet fruit giving fleshy richness on the finish. 2026-38
Made by the team at Haut-Brion since 2010, this has now established itself as a top St Emilion, as you’d expect. It’s quite a ripe, late picked style, but it doesn’t show its 15% alcohol, thanks to the acidity and leafy vibrancy of the Cabernet Franc. 2023-29
The sixth vintage under the wing of Haut-Brion. The vines didn't block in the heat here, which is why the alcohols are generous, but this is absolutely perfectly balanced. The generosity of the ripe blackberry and cassis fruit stretches out with the juice running right through it, joined by some exotic spice and grilled oak touches through the mid-palate. But they never overwhelm the gentle extraction, and overall this is an extremely successful Quintus that leaves a beautifully fragrant quality in the mouth. 70% Merlot and 30% Cabernet Franc.
Drinking Window 2027 - 2050