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.
BOURGOGNE
CHARDONNAY

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.
The white Burgundie's king variety offers various sensations depending from the origin, the vintage or the vines age.

Colour: gold with light silver-grey tints.

Nose: very expressive with aromas of flowers and honey.

Palate: frank attack, good acidity, with acacia and lightly canded fruits aromas enhanced by a good length in the mouth.

Enjoy ideally with delicatessen, fish in sauce, creamy fishes, white meats, fine cheeses

Serve ideally at a temperature of about 12-14° C. (55-57°F.).

Already delicious, this wine can age 5 years.

Established in 1937, the regional appellation "Bourgogne" appellation controlée covers approximately 1000 hectares on all wine growing areas from Burgundy.

The appellation area spreads across 384 villages of the Yonne, Côte d’Or, Saône-et-Loire, and Rhône departments.

Starting in the North, from the region of Chablis and Auxerre, to the South in the region of Macon, and passing through the Côte d’Or and the Côte Chalonnaise, the Bourgogne wines stem from very diverse terroirs.

This wine mostly comes from the foothills vineyards. The relief shape from the Côte Chalonnaise and the Mâconnais regions gives soils blended with lime, clay and marl, with granitic nuances at the very South of the Saône-et-Loire department.

Pneumatic pressing and static settling at cold temperature during 24 hours.
Fermentation in stainless-steel vats at controlled temperature (between 18 and 20°C) to preserve the fruit. Bottling after 6 months aging on lees, including a part in oak barrels (with 15% new oak).