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 2015

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100% Pinot Noir.

Colour: elegant garnet-red.
Nose: aromas of black little fruits such as black cherry, and licorice.
Palate : black cherry again but also tobacco notes and a peppery mouth. A wine full of richness and structure.

Enjoy ideally with red meats or poultry in sauce, grilled meats or 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.

2015 Harvest from September the 4th to September the 10th.
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 9 months in oak barrels with 25% new oak. 

The 2015 vintage was almost perfect; the harvested grapes were very ripe and healthy. After a fairly mild Winter and Spring, we experienced an exceptional, lengthy heatwave towards the end of June. As such the vineyard work in July was limited. Some vine-leaves in certain early-growth vineyards or vineyards planted on shallow soil experienced some sunburn. There was a storm in early August which had various effects on the Burgundy vineyard. As it happens, it was very welcome as it allowed the vine to continue its natural maturity process, as excessive heat can block this. Climatic conditions remained ideal in the build-up to the harvest and allowed the vineyards to retain their impeccable healthy state while gaining full ripeness;

The harvest at the Chateau de Rully took place under sunshine from the 2nd to the 19th September. Very little sorting was required as the grape quality was so good. The yields were inferior to 2014 but remained fairly average considering the last decade. Maceration of the red wines lasted between 15 and 21 days - this depended on our desire to work on the fruit and structure of the wine, bearing in mind the age and the potential of each vineyard. Natural degrees are satisfactory; the grapes show a fine sugar / acidity balance.

The 2015 vintage is an undoubted success and will result in wines of great richness.