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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.
PERNAND-VERGELESSES 2022
click on one of the vintages below for further information
2021   2022  

Grape variety

100% Pinot Noir.

Tasting notes

Colour: Intense red ruby color with purple highlights.
Bouquet: The bouquet develops notes of small red fruit mixed with note of spices.
Palate: Rich and complex, with blend aromas of black fruit and offers a subtle oaky finish.

Wine and food pairing

Drink with veal, lamb, roasted beef or grilled pork. Will also be perfect with cheeses such as the French Mont d'Or, Vacherin, or Reblochon.

Serving temperature

Like all red Burgundies of this quality, this wine should be served at a cellar temperature of about 15-16°C. (59-61°F.).

Ageing potential

5 to 7 years.

History

The vineyards and the village of Pernand-Vergelesses are tucked into the junction of two valleys among the hills of the Côte de Beaune in Burgundy.

The nearby hill of Corton stands guard over it and two other villages, Aloxe Corton and Ladoix-Serrigny, harboring prestigious Grands Crus: Corton and Corton Charlemangne. Pernand with its sloping site and steep streets has “a smiling face”.

The appellation includes 11 Premiers Crus « climats » and the commune of Pernand-Vergelesses also produces 3 Grands Crus : CORTON, CORTON-CHARLEMAGNE and CHARLEMAGNE.

Vinification and maturing

The grapes were harvested by hand and sorted manually on arrival at the winery. All the grapes were de-stemmed. Cold maceration for 8 days at 8°C. Fifteen days of fermentation with punching down and pumping over 2 times/day during the fermentation at a temperature of 28° to 30°C. Ageing 100% in Burgundian oak barrels of 228 litres (30% on new oak).

Vintage : 2022