A family business since its creation in 1797, Louis Latour is one of the most recognised wine merchants and maturers in Burgundy. It has remained a family enterprise for over two centuries and is thus part of the closed circle of the Henokiens. It is now Florent Latour, representative of the 11th generation who is at its head since the disappearance of his brother Louis Fabrice. Alongside them, Éléonore Latour, Louis Fabrice's daughter, has joined them on this adventure and is already setting her sights on the future.
The Louis Latour house gradually formed a vast estate, extending from Chambertin to Chevalier-Montrachet: 48 hectares, 27 in grand crus. It cultivates Pinot Noir for its reds and Chardonnay for its whites. Over the last thirty years, the company has also spread in the Ardèche, in the Var and in the Pierres Dorées region, also producing Chardonnay and Pinot Noir. The Maison is committed to a more ecologically friendly and respectful terroir by adopting responsible and sustainable agriculture (limitation of pesticides, compost and ploughing of certain parcels). Careful attention is also paid to the vinification process, respecting every grape variety, every appellation and every plot. And a special feature about this house is that it has its own copperage, which allows them to create the barrels as they would like.
The house's style is precise and exact. The red wines are subtle with a great elegance and the white wine are rich and balanced. We would recommend forgetting about these bottles in your cellar for a while...

The Clos de Vougeot from Domaine Louis Latour is made using 40-year-old Pinot noir vines grown in soil containing clay, chalk, and pebbles. The domain has opted for average yields of around 35 hectolitres per hectare as well as harvesting by hand. The meticulous vinification involves a traditional fermentation in open vats as well as complete malolactic fermentation. The wine is matured for 10 to 12 months in new, French oak casks that come directly from the Louis Latour cooperage.
We recommend ageing this wine for ten to fifteen years in the cellar. It will then reveal an intense, ruby-red hue and an aromatic bouquet rich in notes of cloves, mocha, and violet. Its palate is ample and structured by supple tannins, alongside a lovely freshness that is carried by notes of liquorice and blackcurrant.
Meat-lovers shouldn’t hesitate to pair this wine with a grilled or braised dish.