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.
VIRE-CLESSE 2014

click on one of the vintages below for further information

2013   2014  

100% Chardonnay

Visual: Bright light yellow.

Nose: White fruit (peach) and white flowers aromas.

Palate: Fresh and smooth on the palate. Beautiful roundness or smoothness. It shows good acidity and concentration.

Fishes in sauce, terrine, salmon pie, white meats, mushrooms in creamy sauce, quiches, pie, Comté.

12-13°C

Already delicious, this wine can age 2 years.

Recognised in 1998 and receiving the official new appellation a year later, Viré-Clessé is the first communal appellation from the remarkable terroirs within the wider AOC Macon-Villages. Viré and Clessé are two villages situated in Southern Burgundy between Tournus and Macon. With the style of their wines being so similar, a single appellation was chosen. The Virolis is one of the numerous vineyards within the appellation.

The grapes are pressed in a pneumatic press. The alcoholic fermentation is carried out in temperature controlled stainless steel vats. The malolactic fermentation is completed at 100%. The wine is bottled in traditional Burgundy bottles.

After an extremely mild winter, the vine buds burst in the first days of April, three weeks earlier than in 2013. A touch of frost was felt at the end of the month, affecting several vineyards on the lower slopes and leading a loss of 20-30%. This dip in temperature markedly slowed the development of the vines. Climatic conditions were optimal at the start of June, with warm, dry weather encouraging the first flowering in certain sectors, although this varied considerably from plot to plot. The spike in warmth in June caused ‘shatter’ of flowers in many places. July was notable for wide temperature variations, from 8.5 to 36.2°C, leading to some scorching of the plants. August was damp and it was a challenge to stay on top of the vine diseases. Nonetheless, ripening continued steadily and the average yield on the vines allowed for a very satisfactory concentration of sugars.