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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.


click on one of the vintages below for further information
2019   2020   2021  

Grape variety

100% Pinot Noir.

Wine and food pairing

A great red Burgundy to pair with meat dishes such as roast fowl, roast lamb, or feathered game. Slow-cooked, spicy dishes such as couscous or glazed duck in the Chinese style will be perfectly at ease with its aromatic complexity.

As for cheeses, medium flavoured, soft-centred cheeses like Reblochon or Vacherin will make a good match.

Serving temperature

Serve ideally at 14 or 15°C.. (57-59°F.).

Ageing potential

8 years and more in good cellaring conditions.


A famous village located in the Côte de Nuits, in Burgundy, Vougeot takes its name from the small river that runs through it, the Vouge.

When one evokes its name, one immediately thinks of the famous Clos de Vougeot, but this village has other beautiful vineyards. Established here since the 12th century, the abbey of Cîteaux has given these wines a sparkling shine.

This appellation covers about 15 hectares, 11 of which are classified as Premier Cru. "Cras" is a word often used in the Burgundian vineyards to designate stony hillsides and scree slopes, formed of limestone pebbles.

Vougeot Premier Cru Les Cras lies against the north wall of the Clos de Vougeot, directly in line with the central section of the Grand Cru, at an altitude of 240 to 250 metres.

Vinification and maturing

The grapes are hand harvested and then destemmed but not crushed (therefore whole) and directly put in vats by gravity. Maceration occurred about 20 days in stainless steel tanks. Fermentation with indigenous yeasts only followed by a 15 months ageing period in oak barrels (50% new barrels), on lees and without racking.