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.
POMMARD PREMIER CRU
LES POUTURES 2020

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100% Pinot Noir.

Colour: Intense dark ruby.

Bouquet: Aromas of a certain virility, on a fruity, woody and animal framework of great complexity.

Palate: The structure is solid, the tannins still present. The chewiness is remarkable, the flavours are all at once fruity, animal, spicy and liquorice. Quite powerful, this is a racy wine with a strong character.

Drink with fine roasted or oven-grilled meats, prime rib, rump steak with pepper, marinated game or poultry in sauce, not forgetting creamy Burgundy cheeses but not too strong.

Serve ideally at room temperature, around 16-18°C (60-64°F).

A Premier Cru that can be kept in the cellar 8 to 10 years.

The vineyard of Pommard is located on the Côte de Beaune, in Burgundy, between the village of Volnay to the south and the town of Beaune to the north. The Pommard appellation only produces red wines, all exclusively from Pinot Noir. The surface area of the vineyard covers approximately 300 hectares, 125 hectares of which are Premiers Crus.

The climat " Les Poutures ", whose name comes from "pâtures", covers 4 ha 12 a 74 ca on the lower part of the vineyard, in the middle of the hillside.

The soils are composed of ancient alluvial deposits, clay and limestone, well drained thanks to a pebble of rocky debris. Iron oxide in the form of veins sometimes reddens the earth. Exposure to the east and south. Altitude: between 250 and 330 metres.

Hand-picked, the grapes are first sorted in the vineyard and then in the cellars as soon as they arrive. After this severe sorting, they are destemmed and crushed, then put into thermo-regulated vats. Vatting lasts 22 to 25 days. The vinification begins with a cold maceration (8°-10°C. / 46-50°F.) for 5 to 6 days, then the fermentation is carried out with the introduction of Burgundy yeasts, with daily pumping over and punching down. The wine is then aged in 228 litre barrels, of which 35% are new, for 12 to 15 months.

The public health crisis has certainly marked this year’s harvest, which nonetheless has been able to go ahead!

Despite the year’s record temperatures and lack of rainfall, there has been no lack of quality, although yields are down, with an especially mixed picture with regard to reds.

However, these have generally been very well-balanced. Overall, we have seen nice levels of acidity, promising good aging potential.