Beef
Critic Scores
A pure, focused style, with a core of plum and cassis notes caressed by light floral and tobacco accents. Ends with a chalky thread through the refined finish. Best from 2018 through 2026. 1,500 cases made. -James Molesworth, Wine Spectator
The 2014 Quintus was quite backward and tight-lipped when I tasted it from bottle: broody black cherries and black plum, a touch of clove and fresh mint eventually surfacing. The palate is silky smooth on the entry, a Saint Emilion that caresses and seduces the senses. It is very pure with lovely black cherry, blueberry and white pepper notes, although I would be seeking a little more structure and tension on the finish. It is a wine that goes out to give pleasure, but I hope there is more personality and terroir expression that will develop in the future. -Neal Martin
The 2014 Quintus has really come together nicely since I tasted it from barrel. Supple, pliant and wonderfully fleshy in the glass, this pretty wine possesses lovely richness and texture. Dark stone fruit, leather, spice and dried flowers infuse the creamy, expressive finish. The 2014 could be cellared for a few years to allow some of the youthful tannins to soften further, but it is quite expressive today. This is the first vintage of Quintus that incorporates fruit from both of the Dillon family's Saint-Emilion properties, formerly known as Tertre Daugay and L'Arrosee. The two adjacent sites are now being farmed as one. Among other things, this means fruit is harvested according to ripeness, rather than by estate. The blend is 69 % Merlot and 31 % Cabernet Franc. Tasted two times. -Antonio Galloni, Vinous
