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 2023

click on one of the vintages below for further information

2022   2023  

100% Pinot Noir.

Colour: Ruby red robe.

Bouquet: Nice nose of red cherrie and plum.

Palate: Fresh attack with a lot of fruit, black berries and a hint of liquorice. Firm tannins but well balanced, chewy taste, full bodied. Very long persistency.

Drink with marinated meat dishes, small game, poultry, a braised beef, lamb and cheeses.

Should be served at a cellar temperature of about 15°C. (59 °F.)

Will easily age 5 to 6 years in the cellar in good storage conditions.

From water nymph to wine god, Santenay has a dual vocation: spa and wine. In the very south of the Côte de Beaune, in this commune and in Remigny in the continuity of the terroir, this wine presents sensitive nuances according to the hillside.

Santenay has several towns and hamlets. From the top of Mont de Sène and Montagne des Trois Croix, the view stretches far and wide, and human occupation dates back to prehistoric times. The castle is linked to the memory of the Dukes of Burgundy. The Sorine windmill is also part of the history of this commune.

The Appellation d'Origine Contrôlée was established in 1937. Nearly 85% of the wine produced is red and just over 15% is white.

Hand-picked, the grapes are sorted in the vineyard and then in the winery. The grapes are then destemmed and crushed before being put into thermoregulated vats. Vatting lasts 20-25 days. Vinification begins with cold maceration (8-10°C. / 46-50°F.) for 5-6 days, followed by fermentation with the introduction of Burgundy yeasts, with daily pumping over and punching down of the cap. The wine is then matured in oak barrels (30% new) for 12 months.

The ideal weather conditions in Burgundy in 2023, characterised by a favourable spring, a hot summer with cool nights, moderate rainfall and an early autumn harvest, played a key role in the high yields and exceptional quality of the grapes at harvest time.

The white wines are distinguished by their elegance, complexity and liveliness. Subtle aromas of white fruit, citrus and floral notes add to their remarkable freshness.

The red wines are powerful and well-balanced, with aromas of red and black fruit, as well as spicy and mineral nuances. The silky tannins add an elegant structure, promising harmonious ageing.

In short, these are expressive, fruity wines with very fine aromatic profiles.