Tête à Tête Beaujolais Louis Tête 2015
The Tête à Tête Beaujolais is a red wine produced by Louis Tête, a producer dedicated to the fine wines of the region. This release is from the 2015 vintage, which achieved a score of 93 points and is described as full-bodied, warm, and rich—a highly successful year. Classified under the Appellation Beaujolais Protégée, the wine was originally presented as a Beaujolais Nouveau, a tradition for which the area is widely recognized. The front label features an illustration of a bullfinch, noted as Bouvreuil pivoine.
The wine originates from Beaujolais, an extensive area located south of Burgundy and north of Lyon, stretching 52 kilometers down towards Mâcon. While the broader Burgundy region in eastern France was historically shaped by medieval monks and is famous for its fine-meshed system of climats, Beaujolais possesses its own distinct terroir. The area spans approximately 15,000 hectares, characterized by granite soils in the northern Haut Beaujolais and clay-limestone in the southern Bas Beaujolais. The vines are frequently cultivated using the traditional gobelet method without wire trellising.
This wine is made exclusively from Gamay, a French grape variety predominantly cultivated in Beaujolais and the Loire Valley. In Beaujolais, Gamay is the absolute focus, having completely replaced the few remaining Pinot Noir vines by 2015. The winemaking styles in the area vary significantly depending on the vinification methods, ranging from semi-carbonic maceration to destemmed techniques, which ultimately define the structure of the wine.
The history of the wine
Below, you can delve into the history of this wine — its producer, grape, area, and region.
Burgundy
Burgundy in eastern France was shaped by medieval monks who mapped the area's countless terroirs. The region grows almost exclusively Pinot Noir and Chardonnay and has turned terroir into an art form with its finely meshed system of climats. From Chablis in the north to the Côte d'Or and Mâconnais in the south, the limestone soil yields some of the world's most sought-after and elegant wines.
When this wine was made, the world looked very different. Here are some of the stories that unfolded while this bottle quietly aged in its cellar.
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How it handles
you your wine
Storage
Store the bottle horizontally at 12–14°C and avoid direct sunlight, vibrations, and temperature fluctuations.
Opening
Allow the bottle to stand upright for 24–48 hours before opening to allow sediment to settle. Use a professional corkscrew and open carefully.
Enjoyment
Serve at 17–18°C and be patient – there is a great difference in how and how quickly wines open up when they are aerated.
GUIDE TO THE GOOD WINE EXPERIENCE
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