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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.

RULLY PREMIER CRU CHAPITRE 2018
DOMAINE DE LA BRESSANDE
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2018  

Grape variety

100% Pinot Noir. The king grape variety of Red Burgundies.

Tasting notes

Colour : Bright ruby red.
Nose : floral bouquet with elegant peony and rose petals notes.
Palate : a gourmet, well-balanced and harmonious wine, with a lot of fruit, in particular ripe cherry and delicate pepper and spices notes. A lovely mellowness and a nice velvety texture in the mouth.

Wine and food pairing

A great companion to white and red meats such as a rack of lamb, pork tenderloin, entrecote steak, or a plate of French cheeses.

Serving temperature

Serve ideally between 15°C and 16°C (59-61 °F).

Ageing potential

3 to 6 years.

Origin

Domaine de la Bressande is located in the village of Mercurey, one of the oldest terroirs of Burgundy and also the native village of Maison Antonin Rodet.

The estate vineyard extends now around 33 hectares (81,5 acres) spread over the villages of Mercurey and Rully and offers upper quality wines from both appellations including Premiers Crus such as this Rully 1er Cru Chapitre.


Vinification and maturing

The Pinot Noir grapes were hand harvested and then carried to the winery in 16 kg crates to protect them. They were then sorted and totally destemmed to avoid any kind of bitterness or unwanted vegetal aromas.

Maceration lasted about 14 to 18 days in order to get wines with a deep color, complex aromas and as a consequence a good ageing potential.

Traditional vinification was then carried out in temperature-controlled concrete vats (this allows us to master the fermentation temperatures thanks to the great inertia of concrete vats) with punching of the cap during the pre-fermentation phase and at the beginning of fermentation, then daily pumping-over.

Then, the wine was aged for 9 months in oak barrels with 25% new oak to bring the perfect touch of toasted aromas to the wine and ripe tannins.

Vintage : 2018