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

click on one of the vintages below for further information

2021   2022  

100% Chardonnay.

Colour: Pale golden colour.

Bouquet: Sucker nose, with notes of fruits such as peach and apricot and emphasize with mineral and menthol notes.

Palate: Fresh and fruity in the mouth, with notes of grapefruit. A long and typical finish.

This wine is excellent paired with smoked salmon, trout and other freshwater fish, as well as with white meats and creamy cheeses.

Serve ideally at a temperature of 12-14°C. (54-57°F.).

3 to 6 years.

Located in the north of Burgundy, in Yonne department, the appellation stretches over around 20 communes that cover the hillsides running alongside the pretty Serein Valley.

The most recent list of 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. 

Located on the right bank of the Serein river, from well-exposed plots in the communes of Chichée and Fleys. The vines grow on gentle slopes, and thrust their roots in marls from the Kimmeridgian era (150 million years ago) the famous terroir of Chablis made from different layers of marls and marly-limestone, and characterized by the presence of little oysters that play a great part in making Chablis wines the way they are.

A long pneumatic pressing is used to obtain a high-quality juice. The juice is then settled to remove the largest lees. Alcoholic fermentation takes place in stainless steel vats at a controlled temperature (18° to 20°C) to preserve as much fruit as possible. 20% of the cuvée is then transferred to oak barrels that have already been used for one or two wines, to give the wine added complexity. The rest of the cuvée is matured on its lees for around 10 months.