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.
CHABLIS GRAND CRU LES CLOS

click on one of the vintages below for further information

2021  

100% Chardonnay.

Colour: Very pale, clear with light green tints.

Bouquet: An elegant, racy nose showing notes of mandarins, fresh almond and dried apricot.

Palate: Rich and round in the mouth with elegant notes of acacia honey and citrus, good length and a finish that returns to mineral notes.

Will be perfect for all grand dishes such as lobster or grilled turbot, scallops, crayfish, sashimi, urchins, a creamy cheese and even caviar.

Ideally serve cooled down at 14°C / 57°F.

This Grand Cru wine can be laid down in a cellar for 5 to 7 years

Chablis is near Auxerre in the Yonne département and is one of the southernmost wine growing areas in Burgundy. It has the particular characteristic of only producing white Chardonnay wines. The area is also recognised for its geology; the major base course dates from the Kimmeridgian era. The Grand Crus are located on a hillside covering around 100 hectares on the right bank of the Serein River.

"Les Clos" is one of the seven single vineyards or “climats” that have contributed to the international reputation of the Chablis region's Great White Wines. This single vineyard, with a surface area of 24.75 hectares is the largest of the prestigious Grands Crus. It is also the most uniform with a regular 200-metre south-west facing slope. Hillside terroir. Calcosol made from Portlandian and Kimmeridgian colluviums on Kimmeridgian marls.

The grapes were slowly pressed. The juice was left to settle at cold temperatures and the alcoholic fermentation began in stainless steel tanks. After 3 days, 30% of the juice was transferred to fine-grained oak barrels to continue the alcoholic fermentation. The remaining juice was left in stainless steel tanks for alcoholic fermentation under controlled temperatures (18-20°C / 64-68°F). The malolactic fermentation was completed. Finally, the wine was aged on its fine lees for 18 months.