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...

As the birthplace of the Côte de Nuits, the Nuits-Saint-Georges appellation lends its name to this entire northern part of the Burgundy wine region. The Clos des Argillières climat, a monopole of Maison Louis Latour, lies to the south of the commune, bordering Prémeaux-Prissey. The vines grow in deep clay-limestone soils dominated by red clays rich in iron oxides. Harvesting is carried out by hand at peak ripeness, with careful sorting of the grapes first in the vineyard and then in the winery. Fermentation takes place traditionally in open vats over a period of three weeks, with regular punch-downs to achieve a fine and elegant extraction of tannins. The wine then ages in French oak casks for 12 months.
In the glass, the wine reveals an intense ruby-red hue. The expressive and elegant nose opens with notes black cherry, blackcurrant and violet, lifted by noble woody tones of cedar and vanilla. The palate opens with a suave attack, followed by a structured mid-palate carried by silky yet firm tannins.