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
HAUTES-CÔTES DE NUITS
ORGANIC WINE

click on one of the vintages below for further information

2001  

Chardonnay.

Colour: A beautiful, strong golden colour.

Nose: Highly expressive, revealing aromas of yellow and white fruits, complemented by notes of jasmine and toasted bread.

Palate: A precise and finely chiselled palate, supported by well-integrated acidity. Mineral notes take centre stage, complemented by richness on the mid-palate. A well-balanced wine with character and a persistent finish.

This nice white Burgundy wine will be perfect with white meats in a sauce, dishes with a touch of Far Eastern exoticism, meaty fish (such as tuna or salmon tartare), soft and/or goat cheeses, or simply as an aperitif.

Ideal served at 12°C (54 °F).

This wine can be drunk now or laid down for around 4 to 6 years.

The Hautes-Côtes de Nuits vineyards are spread across the Côte de Nuits in Burgundy, from Dijon to Corgoloin. It covers the well-exposed slopes of the hills overlooking the Côte at an average height of around 100 to 150 metres above sea level. The climate is ideal for growing vines, and the exposure of the vineyards compensates for the effects of altitude.

The appellation covers an area of 735 hectares, with 599 hectares of red and rosé wines and 136 hectares of white wines.

- Jurassic clay-limestone soils.
- South-east and south-facing.
- Gentle to steep slopes.
- Altitude between 280 m and 330 m.

The grapes used for this cuvée are organically grown.

Once the grapes had been sorted and destemmed, the must was extracted by pneumatic pressing, then cooled and left to settle for 24-48 hours. The juice was then brought down to 18°C to start the alcoholic fermentation (which lasted 3 weeks) in temperature-controlled stainless steel vats. Part (40%) of the cuvée was then placed in barrels (15% new) for 8 months' ageing before final blending. Light filtration before bottling.