Domaine Clarence Dillon

The company was established in 1935 when Clarence Dillon, an American financier, purchased Château Haut-Brion. This acquisition began a family legacy that has continued for four generations of the Dillon family. Seymour Weller, a nephew of Clarence Dillon, managed the company for several decades until 1975. At that time, Joan Dillon, the Duchesse de Mouchy, took over as president and led the company through a period of expansion. In 1983, the family expanded their holdings by acquiring the neighboring Château La Mission Haut-Brion along with Château Laville Haut-Brion and Château La Tour Haut-Brion. Today, the group is led by Prince Robert of Luxembourg, who is the great-grandson of the founder and has served as president since 2008.

The primary vineyard holdings are located in the Pessac-Léognan appellation, where the soils consist of deep gravel and sandy clay. These conditions provide drainage and heat retention for the vines. In 2011, the company expanded to the Right Bank of Bordeaux by acquiring properties in Saint-Émilion. These were combined to form Château Quintus, which sits on a limestone plateau. Winemaking operations are overseen by Jean-Philippe Delmas, representing the third generation of his family to manage the estates. The technical approach involves traditional French oak aging and the use of stainless steel fermentation tanks, which were first installed at the property in 1961.

Château Haut-Brion is the group's most significant property, recognized as a First Growth in the 1855 Classification. It was the only estate from outside the Médoc to receive this rank. The portfolio also includes Château La Mission Haut-Brion, a Grand Cru Classé of Graves, and Château Quintus in Saint-Émilion. In 2005, the company introduced Clarendelle, a range of blended wines designed to reflect the style of the flagship estates. This brand includes red, white, and rosé bottlings from various Bordeaux appellations. The company produces both red and white wines, primarily utilizing Merlot, Cabernet Sauvignon, and Cabernet Franc for reds, and Sémillon and Sauvignon Blanc for dry and sweet whites.