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. 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.
CHASSAGNE-MONTRACHET

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2018  

100% Pinot Noir.

Powerful and tannic, this great red Burgundy flatters good quality meats such as grilled or roast lamb, coating their fibres in the mouth. Its aromatic power balances that of grilled pork and of curried or tandoori-style poultry. The Premiers Crus demand, at the very least, feathered game.

Serve ideally at 15-16°C. (59-61°F.).

You can keep this wine between 7 and 10 years.

In the southern part of the Côte de Beaune Chassagne-Montrachet shares with Puligny the incontested title of the prince of the world’s dry white wines – the divine Montrachet (pronounced « Monrachay »). This fine, broad hillside brings out the very highest expression of the two Burgundian grapes - the Pinot Noir and the Chardonnay, which grow here side-by side - such is the complexity of the district's « terroirs »!

Produced on the villages of Chassagne-Montrachet and Remigny, this appellation includes 19 Premiers Crus « climats ». The commune of Chassagne-Montrachet also produces 3 Grands Crus : MONTRACHET, BÂTARD-MONTRACHET, and CRIOTS-BÂTARD MONTRACHET. 

The grapes were hand-picked and sorted manually as soon as they arrived at the winery.

They were then pressed in a pneumatic press which allows for perfect extraction of the juices without over pressing the grapes.

Vinification and ageing took place in wooden barrels with a proportion of 20% new oak (French oak with long toast at low temperature for a more delicate woodiness).

The wine was aged on the lees for 11 months with occasional stirring.