1999 Bernard Levet Côte-Rôtie La Chavaroche Côte-Rôtie Rhône France Wine Tasting Note

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1999 Bernard Levet La Chavaroche  (Côte-Rôtie) 90 Ruby color with high pitched notes of fresh raspberries, plums and herbs, this fully mature, medium bodied wine with its silky, bright, sweet cherry tinged finish, good acidity and balance was strutting its stuff. Not the most complex or concentrated Cote Rotie on the block, but it's a very nice wine that is ready to go. Plus, compared to most Cote Rotie, if you can find any, it sells for a song. Ruby color with high pitched notes of fresh raspberries, plums and herbs, this fully mature, medium bodied wine with its silky, bright, sweet cherry tinged finish, good acidity and balance was strutting its stuff. Not the most complex or concentrated Cote Rotie on the block, but it's a very nice wine that is ready to go. Plus, compared to most Cote Rotie, if you can find any, it sells for a song. 2,877 Views   Tasted Apr 5, 2008  • Buy This Wine For The Lowest Price DOWNLOAD TASTING NOTE | Post to

When to Drink Bernard Levet, Anticipated Maturity, Decanting Time

Bernard Levet when young, should be decanted at least 1-2 hours, give or take, allowing the wines to soften and open their perfume. Older vintages might need very little decanting, just enough to remove the sediment.

Bernard Levet is usually better with 8-10 years of cellaring and should be at its best between 10-20 years of age. This is a very classic style of Cote Rotie that is not fun to drink in its youth.

Serving Bernard Levet with Wine, Food, Pairing Tips

Bernard Levet is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift.

Bernard Levet is best served with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes, tomatoes, eggplant and sausage. Bernard Levet is also good with Asian dishes, hearty fish courses like tuna, mushrooms and pasta.