CHATEAU QUINTUS

Saint-Émilion

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Château Quintus is the flagship Saint-Émilion estate of Domaine Clarence Dillon, the celebrated owners of Château Haut-Brion and Château La Mission Haut-Brion. Situated on Bordeaux’s Right Bank, Quintus combines historic terroir with the technical expertise of one of the region’s most distinguished wine families.

The estate was created following Domaine Clarence Dillon’s acquisition of Château Tertre Daugay in 2011. Château L’Arrosée was purchased in 2013 and subsequently incorporated into the property, while the acquisition of Château Grand-Pontet in 2021 added a further 14 hectares of prime Saint-Émilion terroir. The first vintage released under the Château Quintus name was 2011.

The name “Quintus” derives from the Roman tradition of naming a fifth child Quintus, reflecting the estate’s position as the fifth wine property to join the Dillon family portfolio. The Roman influence is reinforced by the dramatic bronze dragon sculpture that overlooks the vineyards and lends its name to the estate’s second wine, Le Dragon de Quintus.

Perched on a limestone promontory reaching approximately 62 metres above sea level, Château Quintus enjoys commanding views across the Dordogne valley. Its vineyards occupy the southwestern end of the Saint-Émilion plateau, close to distinguished neighbours including Château Bélair-Monange and Château Angélus.

The vineyard is planted with approximately 67% Merlot and 33% Cabernet Franc, following the removal of older Cabernet Sauvignon vines in favour of greater varietal coherence. The terroir is dominated by clay and limestone, with vines planted across a variety of exposures. These differing aspects create a range of microclimates and contribute to the complexity, freshness and balance of the finished wines.

Since its acquisition, Domaine Clarence Dillon has invested extensively in the vineyards and cellars. Viticultural practices place increasing emphasis on biodiversity and environmental responsibility, including flowering cover crops, habitats for beneficial insects and the elimination of insecticide use. In the winery, both wooden and stainless-steel vats allow parcels to be vinified individually, with gentle extraction designed to preserve freshness and finesse. The wines are typically matured for 12 to 18 months in French oak.

Three red wines are produced: the Grand Vin, Château Quintus; the second wine, Le Dragon de Quintus, first made in 2011; and Saint-Émilion de Quintus, introduced in 2014.

With its exceptional limestone terroir and the precision of the Haut-Brion team behind it, Château Quintus has rapidly established a distinctive identity, producing refined, structured and age-worthy Saint-Émilion with increasing appeal among collectors.