B. Millet, a 22 hectare estate based in Bue, is a third generation Sancerre producer run by husband and wife Betty and Franck Millet. Located on the famous limestone/chalk soils that impart Sancerre with its famous minerality, Millet produces Sancerre blanc as well as a beautiful Sancerre rouge and rosé. These are classic, archetypal Sancerre: the white combines a core of bracing acidity and focused minerality with aromatic citrus and herbal notes. Ageing is done in stainless steel for the white and rose and a mix of stainless steel and neutral oak for the red. In the vineyard, work is done by hand, with a rigorous green harvest during the summer.


Sancerre “Le Chemin” Blanc

Limestone-clay soils. Static racking of the musts. Slow, low temperature fermentation in temperature controlled stainless steel over 7-10 weeks. Stirring of the lees for 3 weeks.

Sancerre Rosé

Sustainable. 100% Pinot Noir. Limestone-clay soils. This Sancerre Rosé is a blend of press and saignée. The grapes pressed at harvest produce the pressed juice and the saignée is the product of skin maceration. The must is then settled and low temperature fermentation begins. No malolactic fermentation. Light filtration and stainless steel tank aging.

Sancerre Rouge

100% Pinot Noir. Clay soils. First sorting in the vineyard pre-harvest followed by a second sort in the winery. Maceration length varies based on the vintage. 30% of the wine undergoes oak barrel maturation and the rest is aged in stainless steel.