• Français
  • English

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.

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

Grape variety

100% Chardonnay.

Tasting notes

Colour: elegant green gold.

Nose: nice aromas of almond, lime tree (linden) and mineral notes.

Palate:
a fat, rich and elegant wine, silky and powerful with a nice balance between richness and acidity. 

Wine and food pairing

This great White Burgundy has a natural affinity with fine-textured fishes or meats such as veal.
It will beautifully enhance grilled lobster, seashells or king prawns; even blue cheeses and foie gras.

Serving temperature

Serve ideally between 13° and 14°C. (54-57°F.).

Ageing potential

This wine will reach its full potential in 8 to 10 years depending on the vintage.

History

Meursault is an appellation from the Côte de Beaune, named after the village of Meursault located in the south of Beaune. It covers a surface area of 396 hectares, of which 108 are Premier Cru rated. Meursault is best known for its white wines which represent 96% of the production.

It also forms the north tip of the Golden Triangle, where the finest white wines of Burgundy come from, along with the villages of Puligny-Montrachet and Chassagne-Montrachet.

Vinification and maturing

The grapes were hand-picked and sorted manually as soon as they arrived at the winery. They were then pressed in a pneumatic press which allows for perfect extraction of the juices without over pressing the grapes. Vinification and ageing took place in wooden barrels with a proportion of 40% new oak. The wine is aged on the lees for 9 months without batonnage, then aged in vat for 2 months.