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.
CHÂTEAU DE MERCEY
BOURGOGNE HAUTES-CÔTES DE BEAUNE CHARDONNAY 2018

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100% Chardonnay.

Color : white gold with green tints.
Nose : pleasant aromas of fresh fruit and almonds.
Palate : a mineral and fruity attack, a supple and generous wine.

Enjoy ideally with fish or white meats in cream sauce, fine cheeses.

Serve ideally at a temperature of around 13-14°C (55-57°F.).

An pleasant white Burgundy to drink now or keep in the cellar up to 5 years.

The Chateau de Mercey, built in the 16th Century at the Southern limits of the Côte de Beaune.The vineyard estate extends over 41 hectares principally on land around the Chateau itself.

Bourgogne Hautes-Côtes de Beaune parcels are lyre-shaped. This technique allows the sun to shine within the vine rows and ensures quick ripening and prevents diseases.

Grapes were picked by hand and put into 16 kg capacity boxes, to avoid bruising or crushing.

Once at the winery, the grapes went in a bladder press: squeezed from the inside of the press, they received an equal amount of pressure, ensuring the best quality of juice with a minimal exposure to oxygen.

The must was then racked for 16 to 24 hours in a cold tank to be clarified before starting the fermentation process. Once the alcoholic fermentation was achieved, the wine was casked for an 8-month ageing period in 228 Liters oak barrels on thin lees.

Stirring is occasional (twice a month) until the malolactic fermentation. It prevents the wine from oxydation and helps developing complex aromas.

To complete the ageing process, we use a proportion of 20% new barrels to give more structure to the wine and bring fullness. The malolactic fermentation was completed at 100%.