Chateau Milens – St. Emilion

An Atherton Wine Imports Featured Bordeaux

After 20 years as the director of a large negociant firm, Albert Boge decided to make his own wine.

The charm of St Emilion won him over and in 1998, with the advice of Ausone’s Alain Vauthier and Valandraud’s Jean-Luc Thunevin, he purchased a property located in the southeast of the appellation at the base of the limestone slopes.

This terroir produces very elegant wines and from the very first vintages Milens has been well received by sommeliers at the top restaurants in France. It is on the list at more than 10 Michelin Three Star restaurants and at dozens of Michelin One and Two Star establishments.

The Vineyard:

• 6.34 hectares made up of various parcels on limestone, clay and sandy soils.
• 71% Merlot and 29% Cabernet Franc.
• Average age of vines: 27 years.
• All harvesting is done by hand using small, shallow containers to prevent the grapes from being crushed before arriving at the press.

Winemaking

• Fermentation in both concrete and stainless steel vats. Their capacity ranges between 40 to 75 hectolitres, and all are thermoregulated.
• Parcels are vinified separately.
• The cap is gently submerged every day to ensure balanced extraction.
• On lees for 2 months with no racking until the Spring after harvest

Recent Press:

• 2004 - Tanzer 86-89: “(80% merlot and 20% cabernet franc) Bright ruby-red. Aromas of currant, flowers, woodsmoke and sandalwood. Broad, fat and oaky, with a restrained sweetness. Offers good fruit and finishes with lush tannins and decent grip. This property normally harvests in six days but in 2004 took three weeks, comprising three passes through the vines.”
• 2001 – Parker 87-88: “This is a forward style of St.-Emilion. The tasty, lush, elegantly-styled 2001 displays a deep ruby/purple color in addition to a sweet perfume of black cherries, minerals, smoke, and earth. Round, fleshy, and medium-bodied, with ripe tannin, it will drink well for 8-10 years.”
• 2000 – Parker 89; Tanzer 87-90