The Vignobles Levet is one of the world's great estates. It offers 9 wines for sale in of Côte-Rôtie to come and discover on site or to buy online.
Looking for the best Vignobles Levet wines in Côte-Rôtie among all the wines in the region? Check out our tops of the best red, white or effervescent Vignobles Levet wines. Also find some food and wine pairings that may be suitable with the wines from this area. Learn more about the region and the Vignobles Levet wines with technical and enological descriptions.
How Vignobles Levet wines pair with each other generally quite well with dishes of beef, lamb or game (deer, venison) such as recipes of roast beef casserole, leg or shoulder of lamb with honey and thyme or duck legs confit.
On the nose the red wine of Vignobles Levet. often reveals types of flavors of cherry, oaky or blackberry and sometimes also flavors of blueberry, vanilla or plum. In the mouth the red wine of Vignobles Levet. is a powerful with a nice balance between acidity and tannins.
Mythical cru of the northern Rhône with vertiginous slopes: signature Syrah as king red (≥80%) co-fermented with up to 20% Viognier — deep robe with signature aromas of violet, raspberry, blackberry, black olive, smoked bacon, black pepper and a leather touch, fine tannins and signature aromatic finish. Structured Côte Brune (schists) and floral Côte Blonde (granites). AOC (1940), ~300 ha of terraces on Ampuis, ages 10-30 years. Historic cradle of the northern Rhône.
Planning a wine route in the of Côte-Rôtie? Here are the wineries to visit and the winemakers to meet during your trip in search of wines similar to Vignobles Levet.
Deeply coloured, fruity reds with a dense purple robe, supple tannins and firm acidity, with intense aromas of black cherry, plum, blackcurrant, blackberry and spicy notes. Also made as expressive rosés and ice wines (Frontenac Gris). An extremely cold-hardy interspecific variety (down to -35°C on the vine), producing wines in cold US states (Minnesota, Wisconsin, Vermont) and Canada (Quebec). Created in 1996 at the University of Minnesota.
