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% Chardonnay.

Colour: pale golden yellow.
Nose: floral notes blended with pear and honey aromas.
Palate: a really nice texture for this 1er Cru with gingerbread flavours.

Enjoy ideally with cold cuts, seafood, shellfish, crustaceans, hot first courses, fine fish or white meats in sauces, fine, dry or goat cheeses.

Serve between 12°C and 14°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.

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 Chardonnay grapes on this plot were harvested on September, the 7th.

Grapes were harvested by hand and put into 16 kg capacity boxes, to avoid bruising or crushing. Once at the winery, they went through a bladder press:
squeezed from the inside of the press, they received an equal amount of pressure, ensuring the best quality of juice with a minimal exposure to oxygen.

Then, the must was racked for 24 hours in a cold tank to be clarified before starting the fermentation process.

Once the alcoholic fermentation was achieved, the wine was casked for an 9-month ageing period in oak
barrels on thin lees. Stirring is occasional (twice a month) until the malolactic fermentation. It prevents the wine from oxydation and helps developing complex aromas. To complete the ageing process, we use a proportion of 25% new barrels to give more structure to the wine and bring fullness.

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 took place under sunshine the first 3 weeks of 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.

After a static cold « débourbage » (settling) lasting 24 hours, our white wines started their alcoholic fermentation in stainless steel vats before being transferred to barrel.

Natural degrees were satisfactory; the grapes showed a fine sugar / acidity balance.

The 2015 vintage was an undoubted success and early resulted in wines of great richness.