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.
L'ESPRIT D'ANTONIN
COTEAUX BOURGUIGNONS

click on one of the vintages below for further information

2020   2023  

For this special tribute cuvee, Gamay, the famous grape that made the pleasant and fragrant red wines from Beaujolais and Mâconnais so well known, is blended with the red Burgundie's king variety Pinot Noir.

Colour: Deep garnet red with with violet highlights.
Nose: Pleasant aromas of ripe red berries with delicate woody and toasty notes.
Palate: A rich, concentrated and voluptuous wine, showing nice complexity and a light sensation of sweetness carried by fruity flavours and a light toasty and spicy finish.

Drink with all type of delicatessen, cold and cured meats, red meat and cheese but also exotic dishes such as coucous, chili con carne, fajitas and tajine.

Serve at a temperature of 15-16°C. (60°F.).

A pleasant wine, ready to drink now, but can also be kept 2-3 years.

Coteaux Bourguignons is a quite new appellation in Burgundy, created in 2011, with a name that evokes terroir and expertise. *

A wine that allows consumers to gain access to high-quality pure Burgundy wines, offering to the wine-lover the joy of discovery, the pleasure of tasting and the opportunity to learn more about this famous region.

As a regional appellation, l’Esprit d’Antonin Coteaux Bourguignons comes from selected vineyards in the South of Burgundy, mainly from the Côte Chalonnaise, historical and geographical cradle of Maison Rodet.

According to the Burgundian method, grapes were fully destemmed. Maceration and fermentation were conducted in concrete tanks with cap-punching twice a day during two weeks under maintened temperatures, between 26 and 28°C. (78-82°F.). After the pressing, the temperatures were lowered in order to preserve the fruit aromas. The wine was then transferred to stainless-steel tanks to keep maximum fruit flavours. Malolactic fermentation was 100% completed to enable the wine to soften and prepare for bottling.