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.
SAINT-BRIS
SAUVIGNON

click on one of the vintages below for further information

2021   2023  

100% Sauvignon.

Colour: a lovely golden colour.

Bouquet: intense aromas of lychee, blackcurrant and exotic fruit.

Palate: luscious and tangy on the palate, with aromas of yellow-fleshed fruit such as pineapple and a refreshing touch of minerality.

Ideal as an aperitif, it will also perfectly accompany all fish and poultry, exotic food and mixed salads.

Serve ideally at 10-12°C. (50-53°F.).

A pleasant and lively wine that can be drunk now and kept for 3 to 4 years in good conditions.

At the heart of the Auxerrois region, the old wine-producing village of Saint-Bris-Le-Vineux is known for its spectacular underground quarries at Bailly which once supplied stones for construction in Auxerre and Paris. Today it is the Mecca of Crémant de Bourgogne. The only Sauvignon grapes in Burgundy, once called “épicier”, are harvested here. The wine is typical of its varietal and marks the transition between the wines from the Loire and those from Burgundy.

Its high quality was first recognized in 1974 when it was given the VDQS (Vin Délimité de Qualité Supérieure) appellation, and once again in 2002 when it was awarded with AOC status.

- The must was brought in.
- Static settling.
- Fermentation for 7 to 10 days in stainless steel tanks under controlled temperatures (18-20°C) to preserve as much fruit and glycerol as possible.
- Complete malolactic fermentation.
- Aged on the lees to add richness.