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 2013

click on one of the vintages below for further information

2013   2015   2017   2018  

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 goaty cheeses.

Serve between 12° - 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 date: 3rd october 2013.
Grapes are harvested by hand and put into 18 kg capacity boxes, to avoid bruising or crushing. Once at the winery, the grapes go in a bladder press: squeezed from the inside of the press, they receive an equal amount of pressure, ensuring the best quality of juice with a minimal exposure to oxygen. Then, the must is racked for 24 hours to be clarified before starting the fermentation process. Vinification takes place for a part in stainless steel tanks. Once the alcoholic fermentation is achieved, the wine is casked for an 8-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 rounded tannins.

2013 is listed as the vintage with the fourth lowest yield in the past 4 years. The climate situation was not legendary, it was rather modest. The Winter and the Spring were cold, long lasting and wet. Generally, we had hot and dry days in July and August, however the delay in the vegetative growth at Spring was not caught up. September was not pointed out for its generosity either. The sun was discreet and it was raining regularly which didn’t help the maturation process. This kind of late vintages usually play in the favour of the precocious Côte Chalonnaise. Choosing an accurate date of harvest, sorting in the vineyard and at the winery and adjusting the vinification to the vintage will make all the difference.