Léon Millot is a hardy and colourful red hybrid grape, developed in Alsace in 1911 by Eugène Kuhlmann as a cross of a North American hybrid (Millardet et de Grasset 101-14) and Goldriesling. It ripens early, resists fungal diseases, and thrives in cooler, damp climates—making it well-suited for experimentation in UK vineyards.
The grape produces light to medium-bodied wines with very deep colour, low tannins, and bright berry aromas often complemented by subtle hints of white pepper, earthiness, or chocolate. Winemakers can create either vivid, fruity styles with short skin contact or more structured, oaky reds via longer maceration and malolactic fermentation—for a rustic Pinot Noir character.
It pairs brilliantly with UK favourites like steak & kidney pie, pork terrine, or roast turkey with stuffing—bringing colour, charm, and adaptability to the British table.
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