20 Mille Bordeaux Superieur, The Complete Guide

Learn everything about 20 Mille Bordeaux Superieur, with wine tasting notes and wine with food pairing tips. Learn about the best vintages, wine ratings, the history of the property, the vineyards, and winemaking. If you want to read about other important, Bordeaux Chateaux: Links to all Bordeaux Wine Producer Profiles

20 Mille History, Overview

20 Mille, the Bordeaux Superieur vineyard owned by Jean-Philippe Janoueix takes its name from the density of the vines per hectare planted in the vineyard. In 2000, Jean Philippe Janoueix planted 20,000 vines per hectare in deep clay and alluvial soils.

He did this to show how he could get the most of this moderate terroir with 20 Mille, as he was convinced that high-density plantings were the answer.

20 Mille Vineyards, Terroir, Grapes, Winemaking

The small 1.4-hectare 20 Mille is planted to 100% old vine Merlot. The vineyard is really a parcel selection of the best terroir in the much larger vineyard of Chateau Croix Mouton. The vineyard is planted on Riparia rootstock. It is important to note because here, that rootstock is what is used to achieve this high level of planting density.

The vineyard is planted to a density as the name implies at 20,000 vines per hectare. The vines are incredibly packed. In fact, the minimal distance between each vine is only 80 centimeters.

The rows are packed even tighter. Each row is only separated by a tiny distance of 60 centimeters, making it difficult to farm, but the end result is naturally lower yields. The terroir is clay, limestone, and rocky soils.

As you can see, 20 Mille is a serious, spare no expense winery. The entire works of the soil and the vines are done manually as no engine-driven vehicle can penetrate between the rows of vines.

Part of the vineyard management techniques includes controlled deliberate grass growth. Two cluster thinnings (one at the closure of the grape, and one at the beginning of veraison) and the leaves are thinned at both sides.

To produce the wine of 20 Mille, whole berry fermentation takes place in 60 hectoliter wood vats. Punching of the cap every 6 hours during alcoholic fermentation, the temperature during alcoholic fermentation is between 27/28 degrees Celsius.

Jean Philippe Janoueix prefers filling of the barrels heated at the same temperature as the wine. Malolactic fermentation takes place in new French oak barrels.

The wine is aged in 100% new, French oak barrels that are a combination of 50% regular-shaped barrels and 50% of the cigar-shaped barrels favored Janoueix. The wine is aged on its lees for 6 months. No fining, no filtration. Close to 500 cases of 20 Mille are produced each vintage.

The best vintages of Chateau 20 Mille are: 2023, 2022, 2021, 2020, 2019, 2018, 2017, 2016, 2015, 2014, 2012, 2010, 2009 and 2005.

When to Drink Chateau 20 Mille, Anticipated Maturity, Decanting Time

20 Mille can be enjoyed on the young side with 1 hour to 90 minutes of decanting. The wine is usually better at 3-5 years of bottle age. Of course, that can vary slightly, depending on the vintage character. In the best years, the wine will best between 7-12 years of age after the vintage.

Young vintages can be decanted for an average of 2-4 hours or so. This allows the wine to soften and open its perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Serving 20 Mille with Wine, Food, Pairing Tips

20 Mille is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. 20 Mille is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised, and grilled dishes.

20 Mille is also good when matched with Asian dishes, hearty fish courses like tuna, mushrooms, and pasta.

Jean Philippe Janoueix owns several wines from vineyards in the Right Bank including Chateau La Croix St. Georges and Sacre Coeur in Pomerol, La Confession in Saint Emilion, as well as Cap St. George from St. Georges, St. Emilion and Croix Mouton, a Bordeaux Superieur.

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