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...

Nestled in the heart of the Côte de Nuits, Vosne-Romanée is renowned for producing some of the world’s finest Grands Crus. The Les Chaumes climat, classified as Premier Cru, lies just below La Tâche on the southern slope of the village. This locality is among the oldest vineyard sites in the commune. The vines grow on deep, well-drained brown clay-limestone soils rich in iron, encouraging slow, even ripening. At Louis Latour, the winemaking process respects the identity of the cru. Harvesting is done by hand, with strict sorting to retain only perfectly healthy, ripe grapes. Alcoholic fermentation takes place in open vats with native yeasts, followed by a vatting period of around three weeks and gentle pressing. The wine is aged for 12 months in French oak casks, with 40% new wood.
In the glass, the wine displays an intense, bright and clear ruby-red hue. The refined nose is dominated by aromas of black fruit, violet, undergrowth, cocoa and liquorice. The ample, supple and velvety palate reveals delicately integrated tannins.