Producer: Domaine Millet
Wine: 2019 Chablis
Varietal: 100% Chardonnay
Color: Bright and clear yellow with shimmering silver hues.
Food: Fillet of trout with fennel. Fish in parchment paper, sweetbreads, warm goat cheese. Scallops, white meats, St. Marcellin cheese on toasted bread.
Cellaring: Drink now or cellar until 2025
Domaine Millet is located in Tonnerre. Originally farming cereal and poultry on their Chablis farm, the Millet family started wine production in 1980. This family-owned estate is comprised of 32 acres on 4 of the 20 sites of the Chablis Appellation - Poilly, Viviers, Béru, Chichée. Today, the estate is run by Baudouin Millet.
In Chablis, the soil is a determining factor. Millions of years ago, the crushed remains of oyster shells fossilized and eventually became the unique soil that lies under the vineyards of Chablis. This specific soil gives Chablis its unique steely, crisp, refined and mineral character. Domaine Millet's aim is to interfere as little as possible with the natural ecology of the vineyard. There is no systematic treatment. The belief is that a healthy soil will produce healthier vines requiring less outside interference.
Chablis is a village appellation located in the Yonne region. Comprised of 40 Premiers Cru Climats, each commune or hamlet within the appellation has one or more main Climats, the name of which may be applied to the other Premier Cru Climats in the commune. There are 17 main Climats. Producing communes: Beine, Chablis, La Chapelle-Vaupelteigne, Chichée, Courgis, Fleys, Fontenay-près-Chablis, Fyé, Maligny, Milly, and Poinchy. In this appellation, the words Premier Cru and/or the name of the Climat of origin may be added to the name Chablis for wines grown on Premier Cru plots.
Located near Auxerre in the department of Yonne, the Chablis vineyards lie along a little river aptly named the Serein (“serene”). Vines were planted here by the Romans. In the 12th century, the Cistercian monks from the abbey of Pontigny developed its cultivation. The AOC Chablis Premier Cru status was created in January 1938, thus validating the excellent qualities of this dry white wine which, unlike the wines of some other regions, has held its leading place throughout history thanks to the high quality of its raw material – the Chardonnay grape.
Information by: Burgundy Wines