Quintus 2012
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£85.00
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Quintus 2012
HED80852
75 cl
14.5%
£85.00
Taxes included.
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Quintus 2012 is a red wine from the Saint-Emilion estate owned by Domaine Clarence Dillon, the producers of Haut-Brion. This 2012 vintage is a blend of Merlot and Cabernet Franc, representing the second release since the estate was formed by the merger of Tertre Daugay and L’Arrosee. The growing season resulted in a wine with refined aromas of red plums, tobacco and crushed stones. It was matured in approximately 35% new French oak, allowing the elegant fruit character and limestone-driven minerality to remain prominent. This vintage shows a clear progression toward the more precise and sophisticated style associated with the Dillon family winemaking team.
93 Jane Anson
Mouthwatering, juicy, raspberry fruits, plenty of salinity and rosemary, sage herbs. This is enjoyable, with grip and power and balance at 10 years old, and depth through the mid palate. Second vintage of this new wine, created by the Haut-Brion family in 2011 from the purchase of Château Tertre Daugay - and at this point it was entirely made from this formerly classified property (beginning its expansion with the addition of Château L'Arrosée in 2013). 51% new oak, 42hl/h yield.Jane Anson30th March 2022
91 Vinous
The 2012 Quintus has a rich and fleshy bouquet with upfront, expressive red fruit with vanilla and liquorice aromas. The palate is medium-bodied with lower acidity than its peers, just a tad smudged on the finish but with greater persistence than either Péby-Faugères and Canon-la-Gaffelière. Tasted twice with consistent notes, the second perhaps just a little drier than the first. Tasted blind at the Southwold Ten-Year On tasting. Neal Martin27th September 2022
90 Jancis Robinson
Medium to deep garnet colored, the 2012 Quintus delivers pretty notes of kirsch, raspberry pie, and dried roses, with underlying suggestions of star anise, dried herbs, and unsmoked cigars. The medium to full-bodied palate is soft-spoken and savory, with powdery tannins and plenty of freshness, finishing savory.Lisa Perrotti-Brown16th February 2023
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