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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 17th 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. Antonin Rodet Chardonnay and Pinot Noir wines contributed to the international renown of the House whose consecration came with an award at the Universal Exhibition in 1900. Of noble character and fully expressive after traditional winemaking, the House wines reflect their origins with great purity.

click on one of the vintages below for further information
2021   2022  


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 vineyard enjoys an exceptional geological situation. The main bedrock comes from the Jurassic epoch, or more precisely the Kimmeridgean age (150 million years ago). Deposits of tiny oysters can still be found today in the rock, remains of a time where the sea was totally covering this territory.

Grape variety

100% Chardonnay.

Vinification and maturing

Once arrived at the winery, grapes and must went through a long pneumatic pressing, followed by a settling of the juice and the alcoholic fermentation with selected yeasts in stainless steel tanks under controlled temperatures (18 to 20°C / 64-68°F.) to preserve a maximum of fruit.

The malolactic fermentation began rapidly after the alcoholic fermentation and was complete in January. The wine was then aged on the lees for 5 to 7 months.

Wine and food pairing

Ideal with white meat dishes, sushi and sashimi, chicken in a cream sauce, shellfish and crayfish.

Ageing potential

Around 5 years, even more in good keeping conditions.

Serving temperature

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