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.
MERCUREY PREMIER CRU
CLOS DES MONTAIGUS

click on one of the vintages below for further information

2022  

100% Pinot noir.

Colour: rich ruby red.

Bouquet: fine and open, with very subtle woody notes and scents of ripe red fruit.

Palate: light on the palate with very fine, silky tannins. Well-balanced.

This Premier Cru is the perfect accompaniment to meat dishes made with red wine: beef bourguignon, coq au vin or eggs en meurette. Also great with grilled beef, country terrine and creamy cheeses.

Serving temperature: between 15°C and 16°C/60°F.

This great wine will keep for 5 to 6 years in good conditions.

In the Cote Chalonnaise, birthplace of viticultural Burgundy, Mercurey is one of the oldest terroirs which has always enjoyed an excellent reputation. Mercurey is also the native village of Maison Antonin Rodet.

Mercurey is a communal appellation which includes 31 Premier Cru climats. Located in the north of the Côte Chalonnaise, more than 90% of the wine produced under the appellation Mercurey are red wines. They extend on 596 ha, of which 143 are Premiers Crus. White wines are produced on 85 ha, including 13 ha of Premier Cru.

The vineyard is situated on a slope (300m altitude) at the foot of the ruins of the Château de Montaigu. The combination of perfect sun exposure (south-east) and clay-limestone soils gives this wine remarkable intensity and class.

Hand-picked, the grapes are sorted in the vineyard and then again in the winery on a table. The grapes are then 100% de-stemmed but not crushed, so they are placed whole in wooden vats by gravity. Maceration lasts around 3 weeks, with regular punching down of the cap. No oenological products (such as yeasts, enzymes or tannins) are added to avoid altering this precious terroir. The wine is aged for 17 months in barrels without racking (25% new barrels).