€54.50

FILTERS

Filters are loading...

Price Range

Sort by

SHOPPING CART

{{cart.TotalPieces}} item in cartitems in cart

Your cart is locked and unlocks in {{cart.UnlocksInMinutes}} minutes

{{item.Name}}
{{item.SubTitle}}
QTY
Remove
{{item.ProductPiecesCount}} item items
Best Online Greek Wine shop
Loved by 75k+ Members
Free shipping*
Free returns
More than 2,000,000 bottles delivered
Customer Reviews: 9,8/10

Le Dragon de Quintus 2019

winemaking_recital
94 James Suckling
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Le Dragon de Quintus 2019
winemaking_recital
94 James Suckling

Chateau Quintus
RED
At your doorstep in 1 - 3 days
Free Shipping
Free Shipping*
Free returns
Free returns
Why do we love it?

Le Dragon de Château Quintus is the «little brother» of the Grand Cru Château Quintus from Saint-Émilion. But that doesn't tell the whole story, because Le Dragon de Quintus, dedicated to the dragon statue, guardian of Saint-Émilion, is in practice much more than that. Le Dragon de Quintus may be the winery’s “second” wine, but we can say with confidence that, in terms of quality, it is a wine that many winemakers would consider their flagship. Its finesse, complexity, and velvety tannins earned the 2019 vintage 94 points from James Suckling!

Behind Château Quintus stands the Clarence Dillon family, the same family that owns the legendary Haut-Brion and La Mission Haut-Brion! When an estate located in one of the finest terroirs of Saint-Émilion came onto the market, they decided it was time to invest on the Right Bank for the first time and create a Château worthy of their reputation. After adding new vineyards and investing in biodiversity and sustainability, Quintus is now considered one of the largest and finest estates in Saint-Émilion.

Le Dragon de Quintus 2019 is a blend of Merlot (86%) and Cabernet Franc (14%). The grapes come from the middle slopes of the estate, ensuring excellent ripeness, and are harvested by hand. After fermentation, the wine matures in French oak barrels (33% new) for 12-18 months, dressing the rich fruit with the delicate touch of oak.

Le Dragon de Quintus is a great Bordeaux at a price that allows you to buy one to enjoy now and another to set aside and follow its evolution over time. Don’t miss it!

Tastes Like

On the nose, it stands out for its floral character, with aromas of violet and blue flowers, cherries, raspberries, as well as blueberries and plums. Notes of tobacco, cinnamon, vanilla, cocoa, and nutmeg from the oak coexist with hints of dried herbs and eucalyptus.

On the palate, it has a medium body, medium (+) acidity, soft tannins, and impeccable balance. Juicy fruit and rich, velvety tannins make it exceptionally enjoyable through the very last sip.

Aroma
Body
Acidity
Aromas
violet, blue flowers, cherries, raspberries, blueberries, plums, tobacco, cinnamon, vanilla, cocoa, nutmeg, dried herbs, eucalyptus
Pairs with
ossobuco and buttery mashed potatoes, pappardelle with wild boar ragù, dry-aged burger with caramelized onions, goat cheese, and truffle.
Technical stuff
Color Red
Type Dry
Year 2019
Alcohol 15%
Origin Bordeaux, France
Variety Merlot, Cabernet Franc
Bottle Size 750ml
Barrique 12-18 months
Serving temperature 16°C
Aging 10 years
Closure Cork
Organic No

PAIR IT

Pair it with ossobuco and buttery mashed potatoes, pappardelle with wild boar ragù, or a dry-aged burger with caramelized onions, goat cheese, and truffle.

Beef stew with red wine

  • 1 kg of boneless beef cut into bits
  • 4 tbsps. flour
  • 1 tsp. paprika
  • 2 tbsps. olive oil
  • 1 cup of dry red wine
  • 1 cube beef broth
  • 1/2 tsp. dry thyme
  • 1 bay leaf
  • 1 pack of small fresh mushrooms, whole
  • baby carrots
  • salt
  • pepper

 

 

Wipe the meat with kitchen paper to absorb excess moisture. Stir in a bowl 3 tablespoons of flour, 1 teaspoon of salt, paprika and pepper and sprinkle the meat with the flour mixture.

Sautee the meat in hot olive oil in moderate to strong heat, stirring frequently,  for 4-6 minutes or until it acquires a golden brown color. Remove the meat from the pot. Add the red wine, stirring well to incorporate with the meat residues from the bottom of the pot.

Put the meat back in the pot and add the broth, thyme, bay leaf, and 1/2 teaspoon of salt.

Once it starts boiling, cover the pot, lower the heat in half and allow the meat to cook for about an hour, stirring occasionally. You can accompany your meat with wild rice.

read more less

SEND PAGE TO FRIEND

Chateau Quintus

Le Dragon de Quintus 2019

RED
€54.50
Aroma
Body
Acidity
Aromas
violet, blue flowers, cherries, raspberries, blueberries, plums, tobacco, cinnamon, vanilla, cocoa, nutmeg, dried herbs, eucalyptus
Pairs with
ossobuco and buttery mashed potatoes, pappardelle with wild boar ragù, dry-aged burger with caramelized onions, goat cheese, and truffle.

ACTIVE FILTERS

Search Results

{{$root.resources.lbl_search_results_count.replace('{0}', $root.searchResults.length)}}