Bernard Levet, Cote-Rotie 'La Peroline', 2018 SO031024_other_bordeaux red Triassic marls

red Triassic marls

her wines have only sharpened with each vintage

This is the skin-contact version: the grapes ferment and age for roughly six months on their skins in qvevri

Imported by famed wine merchant Kermit Lynch

Bernard Levet, Cote-Rotie 'La Peroline', 2018 SO031024_other_bordeaux red Triassic marlsOld school Cote Rotie from one of Ampuis' most uncompromising traditional houses, just entering its stride. Bernard Levet, now joined by daughter Agnes, makes Cote Rotie the long way: whole cluster, long macerations, large old foudre, and little to no Viognier co fermentation. La Peroline draws Syrah from old vine parcels on the iron rich, schist and mica soils of the Cote Brune, the more masculine half of the hill.