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.
SANTENAY PREMIER CRU 2014

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2014   2016   2024  

Chardonnay.

Colour: Pale gold with emerald highlights.

Nose: Expressive and elegant, offering a bouquet of white flowers complemented by delicately oaked mineral notes.

Palate: Fresh and vibrant, supported by a well-balanced structure. Flavours of citrus fruit and white blossoms unfold alongside a pronounced mineral backbone. A refined, precise and persistent wine.

It pairs beautifully with poached fish served with a beurre blanc sauce, creamy poultry dishes, smoked salmon, trout with almonds, shellfish and sweetbreads. It is also well worth trying with foie gras or, for a more original pairing, with duck à l’orange.

Serve at a temperature of 14°C (54°F).

This wine can be opened immediately or cellared for 3 years.

In the very south of the Côte de Beaune, in the commune of Santenay and Remigny in the continuity of the terroir, the wines vary considerably depending on the slope.

The Appellation d'Origine Contrôlée was established in 1937 and includes 12 Climats classified as Premier Cru.

- Brown limestone, red gravel, iron oolite, yellow limestone, marl, clay and sand.
- The slopes are varied and often steep.
- South and south-east facing
- Altitudes 190-380 metres

After a rigorous selection of grapes, the bunches are quickly pressed. The resulting must is transferred to temperature-controlled stainless steel vats for cold settling (8°-10°C). After 24 hours, the clear juice is racked to separate it from the coarse must. These juices are then placed in oak barrels (35% new barrels) where alcoholic fermentation begins. The wine is aged for 9 months on fine lees, with regular stirring of the lees.

After three low-yield vintages, 2014 marked a return to more normal production levels, although results varied across Burgundy.

A warm, dry spring encouraged early vine development, while coulure reduced part of the crop potential.

Summer brought severe hailstorms, particularly in Nuits-Saint-Georges, and limited sunshine slowed ripening.

However, excellent weather in early September allowed the grapes to reach optimal maturity while maintaining outstanding health. Harvesting took place under ideal conditions, delivering ripe, healthy and highly aromatic fruit, ultimately producing wines of exceptional quality.