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. Antonin Rodet Chardonnay and Pinot Noir wines contributed to the international renown of the House whose consecration came with an award at the Universal Exhibition in 1900. Of noble character and fully expressive after traditional winemaking, the House wines reflect their origins with great purity.
GEVREY-CHAMBERTIN

click on one of the vintages below for further information

2014   2017   2020   2021   2022  

100 % Pinot Noir.

Colour: deep dark ruby red
Nose: aromas of strawberry and blackberry, but also violet and even rose.
Palate: a powerful, rich and full-bodied wine, with liquoriceness, firm structure and velvety tannins.

Massive, yet velvet-smooth, the tannins of gevrey-Chambertin confer power and solidity to the build and contribute to its great longevity. This is a wine for meat-eaters, its gamery notes giving it a particular affinity for game, whether furred or feathered, especialy when the wine is more fully evolved. It also goes superbly with rib steak, lamb (braised or in brown sauce), and all musky, solidly fibrous meats, that need time in the mouth to extract all their savour.It is at ease with all strong cow-milk cheeses (Epoisses, Ami du Chambertin or Cîteaux).

Drink ideally at a temperature of 15°C. (59°F.)

5 to 7 years in good storage conditions.

A Côte de Nuits appellation which takes its name from the village of Gevrey-Chambertin. The appellation extends over 400 hectares, 86 of which are classified as Premier Cru.

Vinification in wooden vats for three weeks followed by maturing in barrels for 14 months, with 40% new oak.