Sitting on a high promontory that represents the end of the Saint-Emilion plateau, Château Tertre Daugay was a famous old grand cru estate with a wonderful terroir and sweeping panoramic views over neighbouring properties and the Dordogne Valley. However, if you went looking for it by name you wouldn't find it. The reason for its apparent disappearance is its purchase by Domaine Clarence Dillon, owners of premier grand cru classé Pessac-Léognan property Château Haut-Brion, in 2010 and its subsequent renaming as Château Quintus.
The new owners obviously recognised the quality of the vineyards here, which at one time made some of the most highly prized of Saint-Emilions.
Comprising 16 hectares on a majority of clay-limestone planted with 60% merlot and 40% cabernet franc, the vines are traditionally and carefully tended, including a green harvest in July, until hand-harvesting. The grapes are sorted on a vibrating table at the winery before a second sorting of the destemmed berries. Fermentation takes place in temperature controlled stainless-steel vats before going into a mixture of old and new barrels.