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
SANTENAY 2017

click on one of the vintages below for further information

2014   2017   2018   2019   2020  

100% Pinot Noir.

Colour: deep, bright and elegant ruby red.
Nose: vanillin with lively blacurrant notes.
Palate: a wine on fruit and elegance with a supple attack, a mouth full of fruit with long and fine tannins.

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

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

5 years and more in good conditions.

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.

Harvest took place in the Château de Mercey Santenay vineyards on September 2017, the 8th.

Grapes were harvested by hand and totally destemmed to avoid any kind of bitterness or unwanted vegetal aromas.

Maceration lasted about 3 weeks in order to get wines with a deep color, complex aromas and as a consequence a good ageing potential.

Traditional vinification was carried out in temperature-controlled concrete vats – that allowed 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 was aged for 10 months in oak barrels including 20% new oak.