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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.
CHÂTEAU DE MERCEY
MARANGES PREMIER CRU
LES CLOS ROUSSOTS
Château de Mercey
click on one of the vintages below for further information
2019   2020  

Grape variety

100% Pinot Noir.

Tasting notes

Colour: intense garnet red

Nose: aromas of black fruits and undergrowth

Palate: a dense and structured wine, with strong tannins. Flavors of black fruits such as cherry, blackberry accompanied with aromas of undergrowth.

Wine and food pairing

Warm and fluid, its tannic structure is notably delicate and subtle. Its natural partners, therefore, are poultry and red meats which won't clash with its tannins, especially in spicy exotic dishes to which its peppery vinosity forms a lively counterpart.

Serving temperature

15°-16° C

Ageing potential

Serve ideally at a temperature of 14 to 16° C (57-60°F).

Origin

Village Appellation of the Côte de Beaune (dept. of Saône-et-Loire). The Maranges appellation includes 6 Premiers Crus « climats » (named plots). Maranges was granted its own communal AOC in 1988 covering the three villages of Cheilly-lès-Maranges, Dezize-lès-Maranges and Sampigny-lès-Maranges.

Antonin Rodet is the exclusive winegrower and distributor of the Château de Mercey estate. The castel was built in the 16th Century at the Southern limits of the Côte de Beaune. The vineyard estate extends over 40 hectares principally surrounding the Château.

Vinification and maturing

Grapes are harvested by hand and totally destemmed to avoid any kind of bitterness or unwanted vegetal aromas. 
Maceration lasts about 3 weeks in order to get wines with a deep color, complex aromas and as a consequence a good ageing potential.  
Traditional vinification is carried out in temperature-controlled concrete vats – that will allow us to master the fermentation temperatures thanks to the great inertia of concrete - with regular stirring and pumpings-over. Alternating those two methods is a good way to obtain balanced wines because the tannins are not too much extracted.
Then, the wine is aged for 12 months in oak barrels with 30% new oak. It will give the perfect touch of toasted aromas to the wine and its ripe tannins.