Historical elegance, pure fruit, and discreet renaissance

Former Grand Cru Classé of Saint-Émilion, Château Tertre Daugay extended over 16 hectares of well-exposed clay-limestone slopes. This confidential estate, with a classic grape variety dominated by Merlot and Cabernet Franc, produced racy wines of great finesse before embarking on a new destiny under the name Château Quintus starting with the 2011 vintage.

Terroir & grape varieties

The clay-limestone soils favored concentration and freshness, bringing structure and tension to the wine. The grape variety was composed of approximately 60% Merlot and 40% Cabernet Franc, with vines of respectable age, some reaching several decades.

Viticulture & vinification

The harvest was done by hand, in successive selections. Vinification was carried out in cement vats, with gentle extraction to preserve the elegance of the fruit. The aging, conducted with precision, lasted from 12 to 14 months, with about 35% new barrels, offering a melted and subtle woodiness.

Style & aging

The last vintages of Tertre Daugay (notably 2005, 2009, and 2010) are marked by aromas of ripe black fruits, a juicy and silky texture, and a long finish with notes of licorice and stone. These are wines to drink between 5 and 15 years, endowed with remarkable balance.

Iconic cuvées

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  Château Tertre Daugay: the grand wine of the estate until 2010, elegant, racy, with a dominance of Merlot.

  
  
  
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  Tertre Daugay Second Vin: a more supple and accessible cuvée, produced on young vines, scarcely distributed.

  
  
  

Production: 73,000 bottles;

Area: 16 ha;

Average age of the vines: 22 years;

Planting density: 5,800 vines/ha;

Second wine: Château de Roquefort;

Maturity: within 3 to 14 years following the vintage;

Grape variety: 60% Merlot, 40% Cabernet Franc;

Best vintages: 2010, 2009, 2003.