Château Mylord
Cuvée Milady
Bordeaux
2000
Vintage
Varietal
Merlot
Where it is, October 2026
Past Window: the full drinking arc closed in 2016.
This bottle is beyond its drinking horizon.
The ‘00 Cuvée Milady.
Château Mylord Cuvée Milady 2000 is a Merlot from Bordeaux, France.
Cellared Ageability Index (CAI) drinking timeline
Storage and bottle condition can shift the experience.
The peak window sits inside the broader full drinking arc.
Tasting note
Château Mylord's 2000 Cuvée Milady should lean toward mellow plum, black cherry and a subtle dried-flower aroma. This Bordeaux Merlot is expected to have a softened, rounded texture, with gentle acidity and quiet tannins giving the fruit a restrained shape. Its drinking span ended in 2016, placing it well beyond the projected horizon; bottle condition will matter greatly. Should any fruit remain, the finish may be short and delicate, with dried berry, earth and a little spice.
The 2000 vintage
Château Mylord's 2000 Cuvée Milady is a Merlot from Bordeaux, France.
About Château Mylord
Château Mylord's Cuvée Milady is a Merlot from Bordeaux, France.
From the cellar: pair with
Bone-in ribeye with rosemary butter
The pairing is scaled to the wine's full body.
Braised short ribs with truffle polenta
The wine's balanced acidity keeps the pairing lively.
Aged Comté with quince paste
The pairing leaves room for the wine's moderate tannins.
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Frequently Asked
What is Château Mylord Cuvée Milady 2000?
Château Mylord Cuvée Milady 2000 is a Merlot from Bordeaux, France.
When should Château Mylord Cuvée Milady 2000 be opened?
The canonical CAI full drinking arc is 2003-2016. Within that arc, the peak window is 2005-2010. The full arc is the broader period the wine may drink well; the peak window is when it is most likely to show its best balance. Storage, fill level, cork condition, and preference can shift the decision. Taste before adding more air or holding the rest.
What pairs with Château Mylord Cuvée Milady 2000?
Pair this wine with Bone-in ribeye with rosemary butter; Braised short ribs with truffle polenta; or Aged Comté with quince paste.