Opening a bottle of Domaine Bernard Levet’s Côte-Rôtie is like taking a step back in time. The wines today are made in the same old-school way they’ve been made since their initial vintage in 1983, with minimal de-stemming, natural fermentations, long macerations, and no filtration. Even the fruit is notably old-school, made of 100% petite serine strain of Syrah, an ancient local strain of the region. Bernard and wife Nicole are now joined by their daughter, Agnes, who has clearly inherited their attention to detail and passion for vineyard work. Agnes’ steady hand ensures Domaine Levet’s future will continue to mirror their past.
The glory of Levet’s wines comes from the patience of the past. There is no instant gratification here! These are classic examples of how Côte-Rôtie used to be made. In their youth, these wines can come across as brooding, introverted, and structured. With proper time in the cellar, Levet’s Côte-Rôties emerge like stunning debutantes, a throwback tribute to the majestic potential of the Rhone’s “Roasted Slope.” These are wines every Côte-Rôtie lover will be thrilled to have in their cellar.
Levet’s basic Côte-Rôtie is comprised of vines from throughout the family’s holdings. It spends two years in 600-liter barrels, of which only 10% are new. This cuvée is made with fruit from both the Côte Blonde (Vineyards Mollard & Les Craies) and the Côte Brune (Vineyards Fontgent & Moulin).
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