90-93

Robert Parker

92-94

Wine Spectator

1 1

CHATEAU DUHART MILON, 2006

PAUILLAC

“In 1962, the Rothschild family bought the vineyard which had collapsed because of successive changes of ownership (five in twenty five years). The 1956 frost made the situation worse again. Fifty years later, after several works, its shine and its initial position are back as we can see with this intense ruby 2003. On the nose, the grilled stave matches with the fruit (morello cherry). After a gentle attack, a round and smooth body, in harmony with ripe tannins, appears on the palate.” - Le Guide Hachette des Vins

CHARACTERISTICS

CLASSIFICATION 4e Grand Cru Classé
GRAPE VARIETIES 73% of cabernet sauvignon, 27% of merlot
AROMAS

Fresh fruits, black fruits
FOOD AND WINE PAIRING

Game (doe, venison)
WINEMAKING Depending on the vintage, the fermentation and maceration last 18 to 24 days in steel vats with precise control of the temperature. The wine ageing is done in French oak barrels (50% are new) for 14 to 16 months. There is no filtration and an egg white fining is made.
BOTTLE SIZE 75 CL

The photo of the bottle is indicative. The bottle is kept in our warehouses. Thus the design and condition of the label may differ without affecting the quality of the wine.

115,00 € T.T.C.
115,00 € T.T.C.
Tax included.

Wine En Primeur - Delivery beginning of 2024

Wine En Primeur - Delivery beginning of 2025

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Vineyard Detail

AGRICULTURE

Sustainable

GRAPE VARIETIES

70% of cabernet sauvignon, 30% of merlot

VINEYARD SURFACE AREA

72 hectares

ANNUAL PRODUCTION

240,000 bottles

HARVEST

Manual

SOIL

Gravel combined to sand on limestone substratum

History and anecdotes
The Château Duhart-Milon history dates back to the 18th century. Located near Château Lafite, Château Duhart-Milon’s grapes were used for the production of Château Lafite’s second wine. The Château was classified as Quatrième Cru in the 1855 classification. Since 1962, Château Duhart-Milon has belonged to Barons de Rothschild’s Estates.
CHATEAU DUHART MILON

Caracteristics

CHARACTERISTICS

CLASSIFICATION 4e Grand Cru Classé
GRAPE VARIETIES 73% of cabernet sauvignon, 27% of merlot
AROMAS

Fresh fruits, black fruits
FOOD AND WINE PAIRING

Game (doe, venison)
WINEMAKING Depending on the vintage, the fermentation and maceration last 18 to 24 days in steel vats with precise control of the temperature. The wine ageing is done in French oak barrels (50% are new) for 14 to 16 months. There is no filtration and an egg white fining is made.
BOTTLE SIZE 75 CL