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. Antonin Rodet Chardonnay and Pinot Noir wines contributed to the international renown of the House whose consecration came with an award at the Universal Exhibition in 1900. Of noble character and fully expressive after traditional winemaking, the House wines reflect their origins with great purity.
BEAUNE PREMIER CRU "PERTUISOTS"

click on one of the vintages below for further information

2016   2017   2018   2019   2020  

Drink on its own, as an aperitif, or with elaborate cold starters, a creamed poultry, a veal blanquette or a nice river fish.

Beaune is the winegrowing capital of the region and has played an important role in Burgundian history.

Profits from the annual “Hospices de Beaune” wine auction continue to provide support to hospice residents.

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.

“Les Pertuisots” is located in the southern part of the appellation just near the famous “Clos des Mouches”. In Old French, pertuisot was a Burgundian diminutive form of pertuis meaning “a hole, an opening, a hollow”.

The grapes were handpicked and collected in 20-kg perforated crates. The grapes were sorted a first time in the vineyard and a second time when they arrived at the winery.

The whole bunches of grapes were gently pressed for 2½ hours. The temperature of the must was brought down to 12°C. (53°F.) and then was immediately transferred to barrels with no settling to preserve a maximum of lees. Long fermentation using indigenous yeasts for added complexity and freshness.

Aged for 14 months with no racking or stirring to bring out all of this wine's minerality. A proportion of 25% new French oak barrels, toasted at low temperatures for a long time to impart a subtle, delicate touch of oak were used. The wine was bentonite fined and very gently filtered before being bottled using gravity.