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.
RULLY PREMIER CRU 2022

click on one of the vintages below for further information

2021   2022   2023  

100% Pinot Noir.

Colour: Garnet-red.

Nose: The bouquet shows cherry et spices aromas carried by toasted and woody notes.

Palate: A very nice expression of the Pinot Noir finesse with cherry aromas again but also white pepper and tobacco notes.

A great companion to noble red meats, small game such as quails or pheasant, grilled or roasted beef, but also poultry in sauce or fine creamy and fresh cheeses.

Serve ideally at a temperature of 15-16° C.

3 to 6 years.

The Rully appellation, located on the Côte Chalonnaise, produces wines similar to those of the Côte de Beaune. This ancient vineyard covers 370 hectares, two-thirds of which are planted with white grape varieties. It stretches across hillsides at an altitude of over 200 metres, with mainly eastern exposure and clay-limestone soils. Rully has 23 Premier Cru classified climats, with reds from the lower slopes and whites from the higher areas.

The result of a blend of several Premier Cru parcels, this cuvée brings together different facets of the Rully terroir. Parcels with very generous soil, which is not affected by drought. East/southeast exposure, with a flatter piedmont topography. Subsoil composed of an Oxfordian substrate of lithographic and oolitic limestone.

The grapes were harvested by hand and transported in crates. Maceration lasted 14 to 18 days, allowing colour, aromas and structure to be extracted. Vinification took place without cold pre-fermentation, in temperature-controlled concrete vats, with daily pumping over and some punching down. The wine was then aged for around 12 months in oak barrels, 25% of which were new, to enhance its complexity. Earth filtration preceded bottling.

Uncertain conditions all the year long, but mild in the end throughout the season!

The harvest, running from 25 August to 16 September. The grapes were beautifully healthy, with varying degrees of ripeness depending on the exposure.

Balanced, honest white wines. Maturing ought to bring just the right degree of roundness to red wines with varying qualities, depending on the maturity of each plot. We have both sophisticated, fruity red wines with a good Burgundy tension as well as rich, warmer ones.

A pleasant vintage in terms of quality with excellent yields for both whites and reds.

The vinification choices have been crucial as to whether to favour acidity or the alcoholic degree.