Domaine B. Millet

Franck and Betty Millet


B. Millet, a 22 hectare estate based in Bué, is a third generation Sancerre producer run by husband and wife Betty and Franck Millet. In Sancerre, there is a mix of limestone and chalk terroirs - the majority of the domaine’s white vineyards are located on limestone, which accentuates the minerality that Sancerre is famous for, and the majority of red vineyards are located on clay, which is well suited to Pinot Noir. 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.


Betty and Franck Millet produce pitch-perfect versions of the three colors of Sancerre - red, white, and rosé. Drinking Millet Sancerre is like teleporting to the best cafés of Paris on a sunny summer afternoon.
— Josh Adler, Paris Wine Company

Looking to buy wines from Domaine B. Millet?  See what's available on the Paris Wine Company Shop.

b millet rose

B.Millet Sancerre "Le Chemin Blanc"

100% Sauvignon 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.



B.Millet Sancerre Rouge

100% Pinot Noir, grown on 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. 



B. Millet Sancerre Rosé

100% Pinot Noir. Limestone-clay soils. This Sancerre Rosé is a blend of pressed and bled juice. The grapes pressed at harvest produce the pressed juice and the bled juice 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 ageing.