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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 17th 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.
BOURGOGNE HAUTES-COTES DE NUITS
click on one of the vintages below for further information
2021   2022  

Grape variety

100% Pinot Noir.

Tasting notes

Colour: Elegant ruby red.
Nose: A red fruits bouquet enhanced by delicate spicy notes.
Palate: Delicate and perfumed in the mouth, it is an ample and well-balanced wine showing a good aptitude for ageing.

Wine and food pairing

Will be perfect paired with grilled or roast red meats, game birds and cheeses, provided that these are not too strong.

Serving temperature

Serve ideally between 15° and 16°C. (59-61 °F.).

Ageing potential

Drink now or keep in the cellars for 3 to 5 years in good storage conditions.

History

A regional appellation used in conjunction with the word Hautes-Côtes, harvested in 48 communes within the Bourgogne appellation. The Hautes-Côtes lie behind the slopes on which Burgundy's Grands Crus, at a higher altitude (300-400m compared to 250-350m), hence the name "Hautes-Côtes" or "high slopes". The Hautes-Côtes de Nuits appellation covers 570 hectares with 470 hectares producing red wines.

Vinification and maturing

Vinification in thermoregulated tanks, 20 days of fermentation. Punching twice a day during 10 days.
The free run and the pressed juices are blended together and the wine is then placed into oak barrels (including 15% new Oak), for an 8 months ageing period.