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
"PERTUISOTS" 2016

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100% Chardonnay.

Colour: Brilliant pale yellow in colour.

Bouquet: A very complex nose with floral and honey notes and a subtle hint of oak.

Palate: A lovely balance between richness and minerality in the mouth, followed by an incredible length.

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

Drink ideally at a temperature of 12 to 14 °C. (53-57°F.)

Can be kept in the cellars for 6 to 8 years, in good storage conditions.

Once sorted, the whole bunches of grapes were gently pressed for 2½ hours. The must was brought down to 12°C (53°F.) and then 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.

As the saying goes, nothing is a foregone conclusion, and the climate in Burgundy for this vintage comes as a proof of its accuracy.A rather mild winter made us think we would have an early vintage. But even if we knew we would go through the now traditional climatic hazards, we were far from the truth! Actually, the whims of the weather were so important that we worried a lot.

Indeed, spring played havoc with our nerves with a rollercoaster of frost, rainfalls and cold, bringing its share of diseases in the vineyards. We had to fight hard against the threat of mildew, botrytis and even oïdium in the end. Luckily for us, summer was quite sunny and made up for the hard times. Another evidence that patience and perseverance are the keys which solve everything, and that a bad start is in no case an indication of the final result. Finally, this vintage was exhausting with a late harvest but the low yields and a sunny summer helped getting beautiful ripe grapes with a great aromatic potential.

Harvest started with the sun on September, 22nd and lasted until October, 7th. Grapes were ripe and healthy, in variable amounts depending on the plots, as some of them suffered from the frosting that occurred in spring. White grapes had good natural degrees when harvested; the wines are still ageing but already show great fruitiness and elegance. Vinifying the red grapes was finally a real pleasure, as quality was good. The wines already bear beautiful colors and good tannins that promise a full-bodied seductive result.