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 VALMUR

click on one of the vintages below for further information

2021  

100% Chardonnay.

Visual: Beautiful yellow gold dress.

Nose: Intense fresh and mineral aromas dominate with notes of citrus zest and lemon verbena.

Palate: A perfect balance between liveness and fat with, in the mouth again,notes of citrus and pastry cream. An elegant finish with a hint of fine smoke.

Excellent with seafood or fish such as salmon and turbot. Also try with white meats in cream sauce.

Serving temperature : 12°C/ 14°C.

5 to 10 years.

From among the seven prestigious climats located in the commune of Chablis, the 11.92 ha of Valmur stretch across a “valley” at the heart of the appellation, running alongside that of Vaudésir as well as Grenouilles and Les Clos.

Its location, offering subtle variations of exposition and altitude, enable more varied wines to be produced here than in the other vineyards. Moreau’s selection concerns 2 ha of the vineyard.

Chalky scree slopes overlying Kimmeridgian marl. The soil is heavy and is strewn with small fossilized oysters known as “Exogyra Virgula”.

The grapes come from a single plot of old vines, facing the setting sun and often the last to be harvested.

- Grapes brought in and long pneumatic pressing,
- Static settling,
- Alcoholic fermentation starts in stainless steel vats,
- 3 days later, 30% of the juice is placed in fine-grained barrels aged 1 to 2 years,
- Malolactic fermentation,
- Bâtonnage (stirring of the lees) for the part in casks,
- Aged for 18 months on fine lees.