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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.

click on one of the vintages below for further information
2018   2019   2020   2022  

Grape variety

100% Chardonnay.

Tasting notes

Coulour: Nice gold yellow color with emerald reflections.

Nose: The bouquet reveals very nice aromas of citrus and white flowers, with mineral notes and a very fine wood.

Palate: Round attack, this wine is well balanced and offers a palette of flavors (citrus, mineral, toasted breads, butter). A nice length and a lot of freshness.

Wine and food pairing

Serve on its own, as an aperitif with light starters. Will also be a great companion to all seafood, terrines and fine fish.

Serving temperature

This wine reveals the best aromas and flavors when it is served at 14°C. (57°F.).

Ageing potential

It can be consumed now or laid down in a cellar for the next 3 years.


This appellation of the "Côte Chalonnaise" sometimes resembles the wines of the Côte de Beaune, both on red wines and on white wines. The Rully vineyard is located not far from the magnificent vineyards of Puligny Montrachet and Meursault to the north, Mercurey and Givry to the south.

The vineyard of Rully is very old, it was developed by the Dukes of Burgundy. Its vineyard extends over hills of more than 200 meters of altitude overlooking the Saône plain.

Vinification and maturing

The grapes are harvested by hand and after pressing the grapes, a cold settling of 12 hours at 8°C. (46°F.) is made.

Then the juice was put in tank and in barrels (15% new one) for both fermentation alcoholic and malolactic and aged 10 months on its fine lees.