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
"VAILLONS" 2022

click on one of the vintages below for further information

2021   2022  

100% Chardonnay.

Colour: Elegant pale gold.

Nose: Expressive and greedy showing notes of hazelnuts and apricot compote.

Palate: The mouth is creamy yet balanced by the freshness of mandarin and acacia flowers aromas.

Ideal served with seafood, fish such as salmon in butter sauce or grilled, as well as with roasted capon or guinea fowl and goat cheese.

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

Drink now or keep in the cellar for around 5 years.

The most recent list of Chablis Premiers Crus was issued in 1986. 79 hamlets figure on the list and cover a surface area of approximately 700 ha.

The winegrowers of Chablis grouped together these hamlets under the names of 17 “climats” or single vineyards. These vineyards are located on either side of the Serein river in the communes of Chablis, Fontenay, Maligny, Chichée, La Chapelle-Vaupelpeigne, Courgis, Fleys, and Beines.

Located on the left bank of the Serein river, in the southwest of the Chablis region, the 105 hectares of Premier Cru Vaillons vines enjoy particularly favourable exposure and the wines are well deserving of their excellent reputation.

-  Pneumatic pressing and static cold settling of the musts,
- Alcoholic fermentation started in stainless steel vats and for the wine remaining in the stainless steel vats, fermentation for 7 to 10 days at controlled temperatures (18 to 20°C) to conserve as much fruit as possible,
- After 3 days, around 20% of the juice is drawn off and transferred into fine-grained wooden barrels for the continuation of the fermentation process.
- 100% malolactic fermentation and ageing on lees for 18 months.

Uncertain weather conditions all the year long, but mild in the end throughout the season!

The harvest, running from 25 August to 16 September. The grapes were beautifully healthy, with varying degrees of ripeness depending on the exposure.

Balanced, honest white wines. Maturing ought to bring just the right degree of roundness to red wines with varying qualities, depending on the maturity of each plot. We have both sophisticated, fruity red wines with a good Burgundy tension as well as rich, warmer ones.

A pleasant vintage in terms of quality with excellent yields for both whites and reds. The vinification choices have been crucial as to whether to favour acidity or the alcoholic degree.