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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 17th 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.

click on one of the vintages below for further information
2021   2022  

Grape variety

100% Chardonnay.

Tasting notes

Colour: bright golden yellow.
Nose: aromas of white flowers and peperry notes.
Palate: a floral attack with aromas of almond and pear. The wine shows a beautiful structure in the mouth with a nice aromatic persistence.

Wine and food pairing

This wine goes well with fish or snails, in cream sauce, white meats in cream sauce, fine cheese.

Serving temperature

Drink ideally at a temperature of about 12-14°C (54-57°F.).

Ageing potential

Already delicious, this great white Burgundy can age 5 years.


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.

The village inherited its name from the Romans: when they settled in the region, they built a temple in tribute to Mercury, their patron God of commerce and financial gain.

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.

Vinification and maturing

The Chardonnay grapes were hand-picked, sorted and then pressed.

A cold settling was carried out for 12 to 24 hours. The alcoholic fermentations took place in thermo-regulated stainless steel vats with a precise temperature control and to bring homogeneity to the cuvée.

Then the wine was put into 228-litre barrels (including 20% new barrels) for 8 months ageing on fine lees.
A stirring was carried out, twice a month, until malolactic fermentation in order to develop complex aromas and to preserve the purity of the fruit.