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 2012

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100% Pinot Noir.

Colour: Shiny cherry-red
Nose: Aromas of balckcurrant and black cherry mixed with a touch of spices (pepper and cinnamon) 
Palate: Elegant and fine wine with fruity aromas and soft tannins. Beautiful candied length. 

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

Serve ideally between 14° and 16° C

This wine can be enjoyed now but can also age for about 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.

The grapes are hand harvested then totally de-stemmed to avoid any unwanted herbaceous aromas. The alcoholic fermentation and the maturation are carried out in temperature controlled stainless steel tanks in order to keep the freshness of the grapes. The cap is punched down twice a day during the alcoholic fermentation; it's the guarantee of a gentler extraction of tannins and aromas. The malolactic fermentation was completed at 100% because this phenomenon ensures all the roundness and suppleness of the wine. 
The wine aged during 13 months in oak barrels (40% new oak, 60% in 1 to 3 year old oak barrels). 

In 2012 the weather has been unceasingly changing. The mild, almost Spring-like Winter resulted in very early vine growth and development. April was rainy and cold, then Mai was hot, then June was cold and rainy. Summer was a roller-coaster of change. In these conditions, flowering was tough and lasted more than two weeks which triggered severe "coulure" (the abortion of the flower into fruit). The wet and cold Springtime led to out-breaks of mildiou, therefore twice as much work and attention were required to get the very best out of the vineyards. Harvest began in mid-September. The yields are, once more, rather low, because of the wet Spring and Summer.