Château Quintus 2016 is an exceptional red wine hailing from the prestigious Saint-Émilion Grand Cru appellation, nestled within the Libournais subregion of Bordeaux, France. This wine is typically crafted from a blend predominantly featuring Merlot, complemented by Cabernet Franc and, on occasion, small proportions of Cabernet Sauvignon. The 2016 vintage stands out for its remarkable balance, a result of favourable weather conditions throughout the growing season, which allowed the grapes to achieve optimum ripeness. Vinification at Château Quintus follows traditional Bordeaux methods, with meticulous sorting, gentle extraction, and a careful ageing process—often in a high percentage of new French oak barrels—that imparts increased structure and complexity. The wine reveals a deep ruby colour, with an inviting aromatic profile of ripe dark fruits such as blackcurrant and plum, intertwined with hints of cedar, graphite, subtle spices, and a touch of violet.
Saint-Émilion is one of Bordeaux’s most celebrated regions, revered for its undulating landscapes and rich historical heritage dating back to Roman times. The limestone and clay soils of the appellation, particularly within the Grand Cru zone, are renowned for their capacity to impart both elegance and power to the wines. The temperate maritime climate, moderated by the proximity of the Dordogne River, ensures a consistent ripening of the grapes, contributing to the plush fruit character and refined tannic structure typical of this area. Saint-Émilion’s centuries-old winegrowing traditions and its focus on Merlot-dominated blends bestow its wines with a unique signature—rich, supple, and deeply aromatic.
Château Quintus 2016 is a perfect companion to classic French cuisine. Its depth and structure pair beautifully with dishes such as roast lamb with herbs, duck breast with a cherry reduction, or beef fillet in red wine sauce. For a regional match, consider serving it alongside entrecôte bordelaise or a mushroom and truffle risotto. Cheese enthusiasts will find it complements aged Comté, Saint-Nectaire, or even a blue cheese like Roquefort.
To fully appreciate the complexity and texture of this Saint-Émilion Grand Cru, it is best served at 16-18°C. Decant for at least one to two hours before tasting to allow the wine to express its full bouquet and ensure an optimal drinking experience. This vintage also promises excellent ageing potential, rewarding patience with further development of tertiary aromas and harmonious integration.
