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 2016

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100% Pinot Noir.

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

This Premier Cru will be the perfect companion for noble red meats, small game such as quails or pheasant, grilled or roasted beef, but also poultry in sauce or fine creamy and fresh cheeses.

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

5 to 7 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 from September the 25th to 29th.

Grapes were harvested by hand. Maceration lasts about 16 days in average, without pre-fermentation.

Traditional vinification was carried out in temperature-controlled concrete vats with daily pumping-over and stirring occasionally. Those methods allows to obtain balanced wines because the tannins are not too much extracted.

Then, the wine was placed for an 8 months ageing in oak barrels (with 25% new oak). 

Light Kieselguhr filtration before bottling.

As the saying goes, nothing is a foregone conclusion, and the climate in Burgundy for this vintage comes as a proof of its accuracy.

A rather mild winter made us think we would have an early vintage. But even if we knew we would go through the now traditional climatic hazards, we were far from the truth! Actually, the whims of the weather were so important that we worried a lot. Indeed, spring played havoc with our nerves with a rollercoaster of frost, rainfalls and cold, bringing its share of diseases in the vineyards. We had to fight hard against the threat of mildew, botrytis and even oïdium in the end.  

Luckily for us, summer was quite sunny and made up for the hard times. Another evidence that patience and perseverance are the keys which solve everything, and that a bad start is in no case an indication of the final result. Finally, this vintage was exhausting with a late harvest but the low yields and a sunny summer helped getting beautiful ripe grapes with a great aromatic potential.

Harvest started with the sun on September, 22^nd and lasted until October, 7^th. Grapes were ripe and healthy, in variable amounts depending on the plots, as some of them suffered from the frosting that occurred in spring.

Vinifying the red grapes was finally a real pleasure, as quality was good. The wines already bear beautiful colors and good tannins that promise a full-bodied seductive result.