Rodet Grande Selection Pinot Noir

This Pinot Noir has aromas of bright red cherries and toasty notes, with flavours of redcurrants and fresh cranberries. It has a silky, smooth finish.

Since 1875, Antonin Rodet has been expertly making wines from the noble grapes of Chardonnay and Pinot Noir. Today, this spirit, heritage and expertise is captured in the "Grande Sélection" range, sourced from some of the best vineyards across France. A quintessential Pinot Noir and a gateway to the fine wines of the house of Rodet.

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.

France

Watermill Wines Limited

Pinot Noir

Rodet

Boisset UK,
SO40 2RW,
UK.
www.rodet.com

We have selected the best cool-climate terroirs in France and enhanced this selection with grapes from their terroir of origin.

Contains Sulphur Dioxide/Sulphites

This Pinot Noir has aromas of bright red cherries and toasty notes, with flavours of redcurrants and fresh cranberries

Glass Bottle

13

9.8

Full Product Name:
Red Wine

Distributor:
Boisset UK,
SO40 2RW,
UK.

Additional Information:
Alcohol By Volume: 13%
Units: 9.8
9.8 UK Units Per 75cl bottle
1.6 UK Units Per 125ml glass serving
The UK Chief Medical Officers recommend adults do not regularly drink more than 14 units per week
For further health information visit be drinkaware.co.uk


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Boisset

Enjoy on its own or with grilled meats, roast vegetables or cold cuts and salads

Anne-Laure Hernette

Enjoy on its own or with grilled meats, roast vegetables or cold cuts and salads.

Bottle - Glass - Widely Recycled

30 year old vines which have been machine harvested over a 3 week period. Cold maceration takes place for (4 days) to give a wine an intense colour. Each parcel is vinified separately with a long fermentation (minimum 3 weeks). Vatting ends with a post-fermentation and hot maceration lasting 7 day.