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 2017

click on one of the vintages below for further information

2013   2015   2017   2018  

100% Chardonnay.

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.

Harvest took place on September 2017, the 7th. 

The Chardonnay grapes were hand harvested, carefuly sorted and put into 16kg boxes, to avoid bruising or crushing.

Once at the winery, the grapes went in a bladder press where they were squeezed from the inside to get the best quality of juice with a minimal exposure
to oxygen. Then, the must was left to settle for 16 to 24 hours to clarify before starting fermentation.

Vinification took place in thermo-regulated stainless steel tanks to ensure precision temperature controls and homogeneity of the cuvée.

Once the alcoholic fermentation was achieved, the wine was placed for an 9-month ageing period in 228 liters oak barrels (including 25% new oak barrels) on thin lees. Stirring was occasional (twice a month) until the beginning of the malolactic fermentation.  It prevented the wine from oxydating and helped develop its complexity. 

In 2017, Burgundy succeed at both quality and quantity levels. After many vintages impacted by the climatic variation, Antonin Rodet, recover with the 2017 vintage, a very satisfactory harvest. Not only because the volumes will allow to supply the markets but also because the wines already offer the desire to discover this very elegant vintage.

After spending the winter building up their strength, the vines profited fully from a very warm spring, with budburst in early April ensuring a head start in terms of the growth cycle that was maintained right up to the harvest. The plants progressed from stage to stage free from hindrance, and by mid-June, were flowering before rapid fruit set. An early vintage was confirmed.

During the summer, a few spells of heatwave alternated with more mixed weather. However, ripening continued at a good pace and by the end of August, the first grapes were being picked, two weeks ahead of average. Harvesting continued until mid-September as each plot reached peak maturity.

Harvest started on September the 6^th in our vineyards and ended on September the 30^th in the late parcels.

The grapes were in exceptional health and required virtually no sorting. Everyone was very enthusiastic about this fabulous fruit, its peak ripeness, and the volumes produced.

The Chardonnay grapes for the white wines were picked at peak ripeness, wine aging is on process and promises wines with a very nice balance.