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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.
SAVIGNY-LÈS-BEAUNE 2021
click on one of the vintages below for further information
2020   2021   2022  

Grape variety

100% Chardonnay.

Tasting notes

Color: Pale gold colour.
Nose : Expressive nose with notes of citrus, fresh pear, exotic fruit, hawthorn blossom and hazelnuts.
Mouth: Full attack on citrus and toasted aromas, butter notes, light minerals and a good length with lots of freshness. A lively, well-structured and harmonious wine.

Wine and food pairing

Drink on its own, as an aperitif, or with cold cuts, starters, delicatessen, shellfish and noble river fishes.
It will also be a great companion to goat cheeses or Gruyère, French Comté or Cîteaux.

Serving temperature

Serve at a temperature of average 12 to 13°C (53 -55°F).

Ageing potential

Drink from now or keep it 4 to 6 years after the vintage in good cellaring conditions.

History

Savigny-lès-Beaune wine is produced in the commune of Savigny-lès-Beaune in the famous Côte de Beaune in Burgundy.

The Appellation d'origine contrôlée (AOC) Savigny-lès-Beaune may be used for red and white wine with respectively Pinot Noir and Chardonnay as the main grape variety.

The name of the appellation is sometimes written simply as Savigny, without the lès-Beaune part. The production consists of slightly over 85 per cent red wine, and slightly less than 15 per cent white wine.

Vinification and maturing

The grapes were pressed immediately after the harvest. The juice was left to settle in vats where alcoholic fermentation began, before being transferred to barrels. The wine remained for 11 months in the calm of the cellar, half of it in barrels that had already been used once, a quarter in new oak, and a quarter in two-year-old barrels. The lees were stirred for two months.

Vintage : 2021