Léon Millot
Maréchal Foch's sibling: an early, cold-tolerant French-American red with dark berry and chocolate notes. It's found in Michigan, New York and Ontario.
Léon Millot is the less famous sibling of Maréchal Foch. Both came out of Eugène Kuhlmann's breeding work in Alsace in 1911, from the same parents. Like Foch, it ripens very early and copes with cold winters (to about -20°F), which is why it's grown in the same northern wine regions. Its wines tend to be a little rounder and less earthy than Foch's.
What It Tastes Like
Léon Millot makes dark, purple-black wines with blackberry, black raspberry and plum, plus notes of dark chocolate, spice and sometimes a little smoke. Tannins are soft, acidity is moderate to high, and the fruit is generous. It's rarely subtle, but a good one is satisfying, especially after some time in oak.
Where It Grows
Look for Léon Millot in Michigan (including the Leelanau Peninsula and Tip of the Mitt), New York, Ohio, Pennsylvania, Vermont and Wisconsin, as well as Ontario and Nova Scotia. It's often blended with Foch, Marquette or Frontenac, and it's also bottled on its own by northern wineries that want a dry red with real color.
What to Look For
- Dry, oak-aged Léon Millot, the most common bottling.
- Red blends with Foch or Marquette.
- Rosé and the occasional port-style dessert wine.
Michigan's northern wine country uses Foch and Millot as a cold-weather safety net. When a hard winter damages tender vinifera grapes like Merlot, these hybrids still deliver a crop.
Where to Find Léon Millot
Wine regions on American Winery Guide where Léon Millot is grown or poured: