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 PREMIER CRU
MONTMAINS 2015

click on one of the vintages below for further information

2022  

100% Chardonnay.

Colour: Crystal clear and brilliant, with golden highlights.
Nose : Starting to reveal the rich tertiary aromas of the grand Chablis. Complex and mineral, the nose reveals flavours of citrus and white flowers.
Palate: Sharp attack marked by the light minerality. Long persistence, pure and fresh.

To appreciate with seafood as langoustines or oysters, and fish, grilled or in sauce, or sashimi and sushi.

12 to 14 ° C.

5 to 8 years.

The most recent official Premier Cru list was established in 1986. It names 79 vineyards covering a total surface area of about 600 hectares. Chablis winegrowers decided to reclassify these plots in order to promote only 17 of them. The vineyards in question are located on both sides of the Serein River in the communes of Chablis, Fontenay, Maligny, Chichée, La Chapelle-Vaupelteigne, Courgis, Fleys and Beines.

The 37 hectares of the Montmains climat are located on the left bank of the Serein in the commune of Chablis. Often austere when young, and marked by mineral and lemony aromas, these wines stand out for their excellent ageing potential. Gentle slopes. Kimmeridgian marl.

The grapes were brought in as musts and underwent a slow pneumatic pressing followed by a very cold static settling before alcoholic fermentation, which lasted 7-10 days in temperature-controlled stainless steel tanks (18 to 20°C). After 3 days, 20% of the juice was racked into barrels. Aged for 6 months on its lees, with frequent pumping over. 100% malolactic fermentation. Light filtration before bottling.

The 2015 vintage was almost perfect; the harvested grapes were very ripe and healthy. After a fairly mild Winter and Spring, we experienced an exceptional, lengthy heatwave towards the end of June. As such the vineyard work in July was limited. Some vine-leaves in certain early-growth vineyards or vineyards planted on shallow soil experienced some sunburn. There was a storm in early August which had various effects on the Burgundy vineyard. As it happens, it was very welcome as it allowed the vine to continue its natural maturity process, as excessive heat can block this.

Climatic conditions remained ideal in the build-up to the harvest and allowed the vineyards to retain their impeccable healthy state while gaining full ripeness; The harvest took place under sunshine the first 3 weeks of September. Very little sorting was required as the grape quality was so good. The yields were inferior to 2014 but remained fairly average considering the last decade.

Maceration of the red wines lasted between 15 and 21 days - this depended on our desire to work on the fruit and structure of the wine, bearing in mind the age and the potential of each vineyard. After a static cold « débourbage » (settling) lasting 24 hours, our white wines started their alcoholic fermentation in stainless steel vats before being transferred to barrel.

Natural degrees are satisfactory; the grapes show a fine sugar / acidity balance.

The 2015 vintage is an undoubted success and will result in wines of great richness.