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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
SANTENAY 2014

Château de Mercey
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Grape variety

100% Pinot Noir.

Tasting notes

Colour: deep and bright red.
Nose: aromas of toasted red and black fruits.
Palate: a very delicious and fruity wine, with supple and soft tannins.

Wine and food pairing

Enjoy ideally with roasted lamb or beef, roasted poultry or poultry in sauce, rich cheeses.

Serving temperature

Serve ideally at a temperature of around 15/16°C. (59-61°F.).

Origin

The vineyard of 41 hectares mainly surrounds the Château, built in the 16th Century at the southern edge of the Côte de Beaune.

This is a village appellation of Côte de Beaune, Côte d'Or.

This appellation includes 11 Premier Cru "climats", 280.57 hectares of red wines (109.69 in Premier Cru) and 47.70 hectares of white wines (12.80 hectares in Premier Cru).
This wine is produced on the villages of Santenay and Remigny.

Vinification and maturing

Harvest date: 15th September 2014
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 daily pumping-over and stirring occasionally. 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 11 months in oak barrels with 30% new oak.

Vintage : 2014