Millot is a red variety of a French hybrid grape used for wine. It was created
in 1911 in the Oberlin Institute in Colmar, Alsace, by the French viticulturist
Eugène Kuhlmann (1858–1932) by crossing the hybrid grape Millardet et Grasset
101-14 O.P. (which is Vitis riparia × Vitis rupestris) with Goldriesling, which
is Vitis vinifera. The variety was named after the winemaker and nursery owner
Léon Millot. Léon Millot ripens early, and has high resistance against fungal
diseases. It is therefore suited for cultivation in colder climates. It makes a
dark purple-red powerful wine that ages
In August 2011, a Leon Millot
varietal wine produced in the Finger Lakes region of New York State won the
prize for "best red wine" in the "New York Wine and Food
Classic," sponsored by the New York Wine and Grape Foundation and open to
all of New York’s 307 wineries.
The Leon Millot was grown at
Casscles Vineyards in Athens, New York. The wine was made at Hudson-Chatham
Winery, in Ghent, New York, where it was aged in French oak for nine months.
This small batch, artisanal red was made by award-wining winemaker Steve
Casscles. It’s handpicked, hand pressed, with no fining or filtering. The wine
fermented for seven days, and was punched down by hand twice daily to achieve
maximum extraction, and was gently pressed in a 100-year old oak press.
This big, inky dark
purple-red wine gives off dark plum and blackberry, maybe a hint of cassis and
a slight hint of vanilla. It drinks beautifully now, and with 5 to 7 years,
will soften and improve with age.