Le Dragon de Quintus 2013

Winery Background & History: The estate Château Quintus sits on a prominent promontory in the Saint‑Émilion appellation on Bordeaux’s Right Bank. Formerly known as Château Tertre Daugay, it was acquired by Domaine Clarence Dillon (owners of Château Haut-Brion and Château La Mission Haut-Brion) and re-branded as Château Quintus from vintage 2011 onward.  The second-wine of the estate is Le Dragon de Quintus, named after the dragon statue overlooking the terroir. 

Producer & Wine Maker: The production is managed by the team of Domaine Clarence Dillon, with expertise drawn from Haut-Brion and La Mission. The winemaking philosophy emphasises rigorous sorting, modern vinification and achieving a refined Right Bank style. 

Vineyards & Micro Climate: The vineyards occupy high ground within Saint-Émilion Grand Cru, with varied soils of limestone and clay. For the 2013 vintage, the growing season was challenging: a rainy spring disrupted flowering, summer brought heat and a heavy July storm damaged crop, and the harvest was later than usual with alternating sun and rain.  The micro-climate thus produced a small crop with good potential for concentration, albeit with some vintage risk.

The Wine: The 2013 Le Dragon de Quintus is composed of Merlot 56.5 %, Cabernet Sauvignon 13 % and Cabernet Franc 30.5 %. It was aged with 37 % new barriques and bottled in April 2015. Alcohol by volume is 13 %. 

Vintage: 2013 – a vintage marked by challenging conditions but manageable with high-quality vineyard work and sorting. 

ABV %: 13 % 

Vinification & Aging Method: After harvest (30 Sep-9 Oct), the grapes underwent rigorous manual plus optical sorting. Vinified in a mix of wood and tanks, matured partly in new French oak barrels (37 % new) for the blend specified. 

Grape Varietals: Merlot 56.5 % / Cabernet Sauvignon 13 % / Cabernet Franc 30.5 % 

Tasting Notes: The wine shows a beautiful raspberry-red colour and a floral, delicate nose with subtle oak influence. On the palate it is smooth, medium to full-bodied, with freshness and forward fruit. One critique: the acidity is a little sharp and the finish somewhat abbreviated. 

Food & Wine Pairing: Its fresh red and dark fruit character, moderate body and delineated tannins make it suitable with roasted or grilled red meats (lamb, beef), hearty game birds, or rich mushroom risotto. Also pairs well with aged hard cheeses. Given its acid lift, it can hold up to dishes with a slight tomato or berry-based glaze.

Service Methods: Serve at about 16-17 °C (60-63 °F). Decanting 30-45 minutes is recommended to allow the bouquet to open, especially given the vintage’s more straightforward style. Use a standard Bordeaux red wine glass to capture the fruity and floral aromas.

Storage and Ageing Potential: The 2013 vintage is more approachable in its youth than many heavier Right Bank wines, given its moderate alcohol and emphasis on freshness. That said, with proper cellaring it can evolve over 8-12 years from vintage. It is likely best enjoyed between now and ~2026-2028, rather than very long-term aging.