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
MARANGES PREMIER CRU
LES CLOS ROUSSOTS 2019

click on one of the vintages below for further information

2019   2020  

This Premier Cru wine will perfectly accompany roasted poultry dishes and tasty red meats, on exotic and spicy dishes that will perfectly balance the peppery side of the wine; with also an ham or a cockerel in sauce, but also spring rolls or barbecued pork chops.

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.

Harvest on the Maranges Premier Cru Clos Roussots plot started on September 2020, the 17th and ended on the 19th. Grapes were harvested by hand and 90% destemmed to avoid any kind of bitterness or unwanted vegetal aromas.
 
Maceration lasted about 3 weeks in order to get a wine with deep color, complex aromas and as a consequence a good ageing potential.
  
Traditional vinification was then carried out in temperature-controlled concrete vats to 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 was aged for 12 months in oak barrels with 30% new oak in order to give this perfect touch of toasted aromas to the wine and its ripe tannins. The cuvée was then blended together and aged 2 more months in stainless steel tanks.

Winter was mild across whole Burgundy.

Bud break started early and mid-April depending on the area of the Château de Mercey vineyards.

The significant frost-freeze in the first 2 weeks of Apris made less damages in the area thanks to the growers and people who had organized smoke screens to protect the vineyards.

The first grapes bunches appeared by the End of April.

Spring maintained damp but cold overall, during the whole month of May until flowering which began early June. This type of weather provided coulure and a very slow vegetative development of the vine.

Summer was then very hot (heatwave) and dry and causes “millerandage”.

Harvest took place in our estates from the 11th to the 24th of September under a radiant sun. The grapes showed good maturity and perfect balance. Throughout our estates volumes were down around 30%, with some plots more affected than others.