# Côte-Rôtie Améthyste (2023)

- **Producer:** Vignobles Levet
- **Colour:** red
- **Type:** still
- **Grapes:** Syrah
- **Region:** Rhône, France
- **Style:** Classic
- **Alcohol:** 13.5%
- **Average price:** €50
- **Vegan:** Yes
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 15–17 °C
- **Aromas & flavours:** blueberry, cherry, blackcurrant, blackberry, violet, rose, black pepper, herbaceous, vanilla, cedar, smoke, leather, game

## About this wine

Vignobles Levet is one of the ultimate bastions of classic, uncompromising, old-school winemaking in Côte-Rôtie. Established in Ampuis in 1936, the estate is currently managed by Agnès Levet, representing the fourth generation of the family. The 'Améthyste' cuvée is the estate's complex multi-parcel master blend, sourcing fruit from historic, steep terraced lieux-dits such as Côte Brune, Côte Blonde, and Chavaroche. It is crafted primarily from 'Petite Serine,' an ancient, low-yielding local clone of Syrah that delivers exceptional aromatic complexity and structure.

## Interesting facts

- Crafted from 'Petite Serine', an ancient pre-clonal strain of Syrah known for small berries and intense peppery aromatics.
- The estate uses an ancestral submerged cap method during fermentation, holding the grape skins down with wooden boards.
- Extremely limited production, with only about 6,000 to 7,000 bottles of the Améthyste cuvée produced annually.

## Food pairing

The robust structure, high acidity, and pronounced tannins of this classic Côte-Rôtie require rich, savory proteins to soften the palate. The wine's natural gamey, peppery, and herbal notes harmonize beautifully with roasted game, lamb, and earthy mushrooms, while its vibrant acidity cuts through the fat of duck and semi-firm cheeses.

## Wine making process

The winemaking at Domaine Levet remains deeply traditional. For the 2023 vintage, approximately 50% whole clusters were retained during fermentation, which took place over three weeks in temperature-controlled concrete and stainless steel vats. The cap was managed using the ancestral submerged cap method with twice-daily pump-overs. Following malolactic fermentation, the wine was aged for 24 months in a combination of 600-liter oak demi-muids and larger 30-hectoliter foudres, with new oak kept to a minimal 15-20%. The wine was lightly clarified with a vegetal fining agent and bottled unfined and unfiltered.