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.
VOLNAY PREMIER CRU
"ROBARDELLE"

click on one of the vintages below for further information

2022   2023  

100% Pinot Noir.

Colour: Dark red robe.

Bouquet: The nose shows flavours of red and black ripe fruits, especially red cherries with toasted hints of coffee and spices.

Palate: The attack is full, rich, well-balanced, spicy and fruity (blackcurrant, blueberry, black cherry) with candied fruit. A generous, complex wine with velvety tannins and a very fine structure.

Will be perfect with a warm Mont d’Or cheese and Morteau sausage, feathered game, steak tartare, guinea fowl with a turnip bake, pan-fried Brussels sprouts with bacon or a tender piece of Tome cheese from Savoie.

Drink ideally at a temperature of 14 to 16°C. (57-60°F.).

In good storage conditions it will age patiently for 8 to 10 years.

The village of Volnay lies to the south of Pommard, between two hills that protect it from the wind, on one of the highest points of the Côte de Beaune in Burgundy.

The vineyard covers 215 hectares (144 of which are Premiers Crus); in Volnay, there is no Grand Cru but 26 Premier Crus. The vineyards are planted on an extremely fine subsoil composed of Argovian limestone marl and, in the area bordering Pommard and Meursault, Bathonian clay-limestone scree. The altitude ranges from 230 to 370 metres.

The name "Robardelle" is thought to come from the location of this Premier Cru, not far from the old Roman road and the quarries where highwaymen (robarts) could make a quick getaway.

The grapes are harvested by hand and sorted manually on arrival at the winery. 100% of the grapes were de-stemmed. Vinification of 20 days in thermos regular tanks. Cold maceration for 6 days at 8°C. (46°F.). Nine days of fermentation with punching twice a day during the fermentation at a temperature of 30°C. (86°F.). Ageing in Burgundian oak barrels of 228 litres for 12 to 15 months and with 30% new oak barrels.