MARSANNAY > Antonin RODET

MARSANNAY

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2022

Grape variety

100% Chardonnay.

Tasting notes

Colour: Brilliant yellow with golden tints.

Bouquet: On the nose, this wine reveals aromas of yellow and white fruits but also of fresh hazelnuts as well as spicy notes.

Palate: the palate on the freshness, is counterbalanced by a rather round structure. A very nice length.

Wine and food pairing

Enjoy with white meat such as poultry (fattened chicken, chicken with a mustard sauce such as à la Gaston Gérard…), veal, pork (a filet mignon with mustard sauce). Also try one with a risotto or with asian cuisine - sushi for example - which brings out the full fragrance of the Chardonnay. After some years' keeping, they can accompany classic or goat cheeses.

Serving temperature

Serve ideally at a temperature of 12 to 13°C. (53-56°F.)

Ageing potential

A nice white Burgundy that can be kept in the cellars 5 years at least.

Origin

Village Appellation of Burgundy, produced on the following villages from the north of the Côte de Nuits : Marsannay-la-Côte, Couchey, Chenôve, Marsannay is the only communal appellation which produces wines of all three colours. Their typicity is that of the Côtes de Nuits, and their style resembles that of their neighbouring appellations Fixin and Gevrey-Chambertin.

Regarded as the « Golden Gate to the Côte de Nuits », the Marsannay appellation covers the communes of Chenôve, Marsannay-la-Côte and Couchey. There is evidence of vineyards here, as is the case of the rest of the Côte, as early as the 7th century and the prestige of this vine-growing district is long-established. The Abbey of Bèze, the Bishop of Autun, the Dukes of Burgundy, and many others have owned vines here and the wines found their way to the tables of Louis XIV and Louis XVl. As late as the 19th century, some « climats » enjoyed a classification equivalent to today's Grands Crus.

The vines extend from north to south along the best parts of the hill-slope and the ground at its foot at heights of 255 to 390 metres above sea-level. Exposures range from due east to south. The soils, derived from mid-Jurassic strata, are very diverse in their composition.

Vinification and maturing

The grapes are harvested by hand and sorted manually on arrival at the winery. The grapes are immediately pressed. The temperature of the must was brought down to 12°C. (53°F.) and then was transferred to barrels (30% new barrels made from French oak, lengthily toasted) after a very soft racking to preserve a maximum of good lees. Alcoholic fermentation and maturing process in barrels during 12 months, on lies.