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
PASSE-TOUT-GRAINS

click on one of the vintages below for further information

2023   2024  

Pinot Noir, a noble grape variety from northern Burgundy, is blended with Gamay, renowned in the south of the region and in Beaujolais for its fruity aromas.

Colour: Sweet cherry colour.

Nose: Fruity, with aromas of peach and ripe apricot.

Palate: Frank and pleasant on the palate, with a hint of blackcurrant sorbet and a slightly mentholated finish.

A great companion to charcuterie, kebabs, oeufs en meurette, stuffed tomatoes, pan-fried salmon, courgette pie, fondue bourguignonne, roast veal, snails, poultry and simple cheeses.

Serve ideally at a temperature of 12-14°C. (54-57°F.).

Light and tasty, this wine is best drunk young. But it will keep well for 2 to 3 years after the vintage.

The Bourgogne Passe-Tout-Grains appellation is reserved for red and rosé wines, covering 250 hectares of vineyards.

These wines are made from a blend of Pinot Noir and Gamay grapes. Pinot Noir must account for at least one third of the total quantity. A good Passetoutgrain generally contains equal parts of each grape variety, resulting in a lively, well-structured wine that is best enjoyed in all its youthful fruity splendour.

The grapes come from vines grown on a variety of soils, with limestone hillsides (sometimes chalky or Kimmeridgian) in the north, limestone marl in the Côte d'Or and clay marl with touches of granite in Saône-et-Loire.

The grapes are not destemmed to encourage intracellular fermentation, which produces elegant, light aromas. Vatting lasts 10 to 12 days. Alcoholic fermentation and maceration take place at a controlled temperature in open vats (punching down twice a day). The grapes are then pressed and the juice put into vats for malolactic fermentation. The wine is bottled in the spring to preserve its aromas.