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
"VAUCOUPIN"

click on one of the vintages below for further information

2021   2022  

100% Chardonnay.

Colour: Pale gold. 

Nose: An intense, powerful bouquet showing peaches and bergamote aromas with grilled almonds notes.

Palate: In the mouth, the wine is ample and powerful, with notes of dried fruits, spices and citrus.

Perfect with hot oysters, fish in sauce, but also white meats (veal, poultry). Sushi goes perfectly with its minerality. Goat cheeses, Blues and Comté.

Serve ideally at around 14°C / 57°F.

Already very pleasant, it will express its full potential up to 4 to 6 years after its vintage.

The 27 hectares of Vaucoupin's vines are located on the right bank of the Serein river in the commune of Chichée.

As for the history, the name Vaucoupin could refer to the structure of the vineyard itself. It could mean that the valley used to covered with woods that were cut at a time or shared between several different owners. It might also refer a former owner, named Coupin.

Our cuvée comes from grapes harvested on very old vines with roots burrowing deeply into the stony, clay and limestone soils.

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 10 days in temperature-controlled stainless steel tanks (18 to 20°C). After 3 days, 15% of the juice was
racked into barrels. Aged for 18 months on its lees, with frequent pumping over. 100% malolactic fermentation. Light filtration before bottling.