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.
MÂCON-CHARDONNAY

click on one of the vintages below for further information

2024  

100% Chardonnay.

Colour: Nice pale gold.

Bouquet: Elegant and very fresh, with aromas of citrus and white fruit notes, delicately woody, a touch of minerality.

Palate: Pleasant, fresh and quite sweet but the freshness dominates, nice fruity.

Will perfectly accompanies light starters, poultry and white meats, or cheeses such as dry goat cheese or a blue cheese such as the French “Bleu de Bresse”.

Serve ideally at around 12-14 °C/ (54-57°F.).

Already pleasant to drink, it can be kept in the cellar for 3 to 5 years.

The Mâcon-Chardonnay appellation is produced in the commune of the same name, as well as in Ozenay, Plottes and Tournus.

The name ‘Chardonnay’ comes from the Latin Cardus (thistle), a plant well suited to the village's limestone soils.

This Jurassic terroir, with its brown calcareous, marly and clay-siliceous soils, produces expressive wines that are both rich and tense.

The south-facing exposure of the vineyards in Chardonnay, and east/west in the other villages, contributes to the diversity and aromatic richness of the wines produced under this appellation.

Grapes are gently and slowly pressed in pneumatic presses, then the must is settled at low temperature. Fermentation is in temperature controlled vats so to preserve the freshness and natural fruitiness of the grape. The wine undergoes alcoholic fermentation, malolactic fermentation and then matures for 6 to 8 months on fine lees in stainless steel vats.