The name Antonin Rodet has been rhyming with Mercurey in the heart of the Côte Chalonnaise since 1875, when the house was founded by Antoine Rodet, known as Antonin. The Clos Rodet, a 17^th Century bourgeois mansion situated in the heart of the village, is embodying the House’s historical heart, cellar and values.
For decades, the visionary Rodet family did not hesitate to invest in one of the oldest terroirs in Burgundy and contributed to the business development of the House, brought the Rodet signature into international markets and enhanced its reputation to become a reference in Mercurey and far beyond the native region.
BEAUNE PREMIER CRU
"LES GRÈVES" 2013

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2013  

100% Pinot Noir

Visual: very intense ruby red in colour.
Nose: red berry aromas, very open and complex.
Palate: a wine with phenomenal power for a Beaune, exceptional finesse, very long on the palate.

For its full-bodied structure and powerfull aromas, this wine pairs perfectly with game meats or aged strong cheeses such as French Epoisses, Soumaintrain or Maroilles.

Ideally serve between 15°C and 17°C (59°-63°F).

10 years and more.

The vineyards of Beaune are unique in that out of approximately 400 ha of vines under production, over 300 ha are classified as Premier Cru. The appellation is divided into two parts, north and south, which are separated by a division marked by the road that goes from Beaune up to Bouze-Lès-Beaune. In Old French, “Grèves” referred to sandy soil that was well adapted to viticulture. The 30-hectare “Les Grèves” vineyard is assuredly one of Beaune’s best-known Premiers Crus. Seen from above, it forms a square block and occupies the entire length of the gentle, east-facing slope.

The grapes were handpicked and collected in 20-kg perforated crates. They were sorted a first time in the vineyard and again on the sorting table when they arrived at the winery.
At the winery: the grapes were destemmed (50%) and and were gravity-fed into tanks. Maceration lasted a total of 26 days including one week of cold maceration (12°C). Fermentation used indigenous yeasts only (no additives such as enzymes or tannins were used). Infrequent punching of the cap (8 maximum).
In the cellar: aged on the lees for 17 months with no racking using a proportion of 30% new French oak barrels that had been toasted at low temperatures for a long time to impart a very delicate touch of oak to the wine.
Bottling: the wine was not fined but was very gently filtered before being bottled using gravity.