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 RULLY
RULLY PREMIER CRU
MOLESME 2014

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100% Pinot Noir.

Colour: garnet red.
Nose: aromas of black fruits (cherry) and liquorice.
Palate: supple tannins, with black cherry flavors and notes of white pepper.

Will be the perfect companion for red meats, small game such as quails or pheasant, poultry in sauce, grilled or roasted meats or fine and fresh cheeses.

Serve ideally at a temperature of 15-16° C.

3 to 5 years.

Antonin Rodet runs the vineyard of this ancient fortified Château dating back to the 12th Century, symbol of the village of Rully, and property of the same family since its origins. 12 hectares, of which one third are Premiers Crus, producing about 80% white wines.

Rully is a communal appellation made up of 23 Premiers Crus climats. White Rullys spread on a 261 ha area - including 68 ha of Premiers Crus - whereas red
Rullys are produced on a 116 ha area of which 28 are Premiers Crus.

Rully was named after a rich roman, Rubilius, who built a villa and founded the village during the roman occupation. It was at first named Rubiliacum and it evolved through the years to become the current Rully.

Harvest date: 13th and 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 punching of the cap during the pre-fermentation phase and at the beginning of fermentation, then daily pumping-over. Then, the wine is aged for 8 months in oak barrels with 25% new oak. It will give the perfect touch of toasted aromas to the wine and its ripe tannins.

Delicious reds, excellent whites!
Grape picking at the Château de Rully started on 12 September, and began three days later at the Château de Mercey. The harvest stretched over three weeks, under a glorious sun with heaven-sent temperatures. The chardonnays across the whole Rully appellation have rarely attained such a high level of quality. The whites are showing remarkable delicacy, underscored with a minerality, and should develop greatly with ageing. Certain sectors for the reds were attacked by the suzukii vinegar fly, which meant winemakers losing some sleep. Drastic sorting was required to remove the bunches affected by these tiny insects. The resulting red wines are crisp and fruity, with moderate body for the Rully, while the Mercurey has subtle tannins. The wines from the Côte de Beaune have a more dense structure.