François Millet & Fils

Chambolle-Musigny

Meet the producer

Located in the village of Chambolle-Musigny, the estate was founded in 2016 by François Millet, the former head winemaker of the prestigious Domaine Comte Georges de Vogüé where he worked as a chief winemaker from 1986 until 2021. 

This family business consists of François, his wife Michelle, and their two sons, Julien and Adrien, who are also thriving in the wine industry; Julien works at Domaine Les Astrelles in Gevrey-Chambertin, and Adrien at Domaine Christophe Roumier in Chambolle-Musigny. 

Their home in Chambolle-Musigny, which has a family cellar beneath it, reflects François's desire to revive this cellar and produce his wine. The cellar produces approximately 10,000 bottles per year, with the first wines (red) released in 2017. 

 Despite a small production, François Millet was committed to maintaining high quality from the beginning by acquiring all the necessary equipment, including a sorting table, a de-stemmer, and a pneumatic press.

A bottling machine was added to the estate's equipment to ensure autonomous production, reinforcing their artisanal and precise approach to winemaking. 

Adrien

Julien

The Estate’s philosophy

The estate does not own any vineyards, but it has forged a unique identity by purchasing grapes and must from meticulously chosen partners, while managing a small estate with 90 ares in the Jura as a récoltant-manipulant. 

White Winemaking and Ageing Process

The estate employs a meticulous winemaking process for its white wines, which began with the inaugural vintage in 2020. The grapes are carefully pressed in stainless steel tanks, allowing for overnight decantation to enhance clarity. Coarse lees are racked into barrels to facilitate both primary and malolactic fermentation, while bâtonnage is intentionally avoided to preserve the wine's terroir identity.

The wines undergo a total ageing period of approximately 20 months, although this duration may vary. The estate prioritizes quality by using no new barrels; the youngest barrel in the cellar is two years old and features light toasting that complements the wines without overwhelming them. 

Red Winemaking and Ageing Process

The red winemaking philosophy at this estate is rooted in a meticulous approach that emphasizes the unique terroir of each cuvée. The wines are characterized by their mineral and structural qualities, as François has carefully explained, with winemaking practices tailored to the specific terroir from which the grapes are sourced, allowing them to achieve their full expression.  

The winemaking process begins with grapes that are completely de-stemmed and fermented in open tanks. For certain crus, gentle pigeage is employed to capture the characteristics of the terroir; François prefers to use the term "infusion" rather than extraction, highlighting a more subtle and nuanced approach to releasing the wine's flavors and aromas. 

A careful approach to malolactic fermentation is taken, postponing it until spring to preserve the wine's natural acidity. Manual racking is performed to minimize any disruption to the wine, and the barrels are moved to a temperature-controlled cellar kept at a steady 12°C for aging. This cellar maintains a consistent temperature year-round, ensuring that the wines remain cool and stable. 

Aging times vary by cuvée, with the wines typically aged for a total of around 20 months. New barrels are not used; instead, Francois preferred to use one-year-old barrels from renowned coopers such as Raymond, Rousseau, and Gillet. 

This meticulous methodology enables the production of wines that genuinely reflect their terroir. With an average production of about one to two barrels per cuvée, depending on the vintage, this approach guarantees a high standard of quality and attention to detail. 

Key information

  • The estate is located in Chambolle-Musigny, Côte de Nuits, Bourgogne

  • Pinot Noir, Chardonnay, Aligoté

  • The domain does not own any vineyard, they purchase grapes and grape must for partners.

  • The partners they collaborate with are using a sustainable approach of viticulture.