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.
MEURSAULT PREMIER CRU
"LE PORUSOT"

click on one of the vintages below for further information

2022   2023  

100% Chardonnay.

Colour: Shiny gold.

Nose: Aromas of honeysuckle and vanilla.

Palate: Lovely attack with flavours of white fleshed fruits, especially peach. This is a very elegant and complex wine wiht notes of grilled almonds in the finale.

This wine will be perfect on "rich" dishes...with a lot of sauce and/or butter! Risotti, chicken with mushroom sauce or blanquette de veau (veal stew). Cheeses such as Ossau Iraty (ewe milk cheese) or Epoisses will also enhance this wine.

Serve idealy between 13° and 14°C. (55-57°F.).

This great white Burgundy can be drunk in its youth to enjoy its freshness; but it can also be aged for 8 to 10 years.

With nearly 400 ha of vines, Meursault stands out as one of Burgundy’s key appellations. It is well-known for producing some of the finest white wines in Burgundy. Incidentally, white wines represent 97% of the total production of the appellation. Meursault is also the northern tip of the Golden Triangle, also marked by the villages of Puligny-Montrachet and Chassagne-Montrachet, that is very famous for producing some of the best white wines in Burgundy. 

About a quarter of the vineyard is 1er Cru rated. The word "Poruzot" comes from our Burgundian dialect and means "worn stone"; it is very representative of the soil we can find in this climat.

The subsoil is mainly clay and limestone, which is perfect for Chardonnay because it can find the right amount of water to develop complexity but also keep freshness at the same time.

The grapes were handpicked and hand sorted as they arrived at the winery. They were then pressed in a pneumatic press which allows for perfect extraction of the juice without over pressing the grapes. It also prevents from any risk of oxydation. The wine was vinified and aged on fine lees in barrels with a proportion of 50% new oak for 10 months. Conserving only the thinnest lees allows the wine to develop more complexity and aromas During the vinification and ageing processes, there were no stirring in order to keep all the freshness of the grapes.