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.
GIVRY

click on one of the vintages below for further information

2021   2022   2023  

100% Pinot Noir.

Colour: deep garnet red with purplish reflections.

Nose: fruity, showing raspberry and Morello cherry scents, associated with spicy and vanilla notes.

Palate: full and fleshy mouth with flavours of black fruits (blackcurrant) and gingerbread. The tannins have a nice texture and maturity. The long finish ends with tasty notes.

To be enjoyed with pâtés, terrines, cold meats, braised meats or in sauce (braised veal, stew poultry, roasted chicken), cheeses such as the French Reblochon.

Drink ideally at a temperature of about 15 to 16° C. (59-61°F.)

5 to 7 years in good conditions.

A Côte Chalonnaise appellation, in the South of Burgundy. This cru was the favourite wine of the French King Henri IV (1553-1610).

It is produced in the communes of Givry (with its hamlets Poncey, Cortiambles and Russilly), Dracy-le-Fort, and Jambles – a corner of Paradise for wine-growing, surrounding what has been a fortified location since the Middle Ages. Its AOC dates from 1946.

The vineyard under this appellation extends over 237 hectares producing red Burgundies from Pinot Noir and 45 hectares of white (Chardonnay). 41.5% of the vineyard is classified as Premier Cru. Givry is mainly producing red wines (85%).

The hand-harvested Pinot Noir grapes are sorted and 100% destemmed. Alcoholic fermentation and maceration take place at controlled temperature in open vats for 18 days. We carry out regular punching down during the alcoholic fermentation. Aging is carried out in barrels for 9 months.