Although the Latour-Labille family has been making wine since 1792, Vincent Latour began turning heads in Burgundy after the release of his 2006 vintage when he was nominated as winemaker of the year by the well-respected local magazine, Bourgogne Aujourd’hui. He has also been recognized several times as the best new/young winemaker in the Côte de Beaune and in the Côte de Nuits as the result of an annual blind tasting hosted by local vignerons.

Vincent is hand-crafting exceptional Meursault from eight hectares of vines. His father used to sell off their grapes, but when Vincent took over from his father in 1998, he decided to bottle all of their production, roughly 4,000 cases. Vincent has continually been making improvements over the years, including using whole cluster fermentation, integrating more and more demi-muids and foudres into the cellar, and a longer élévage. Using a mix of old and new demi-muids, barrels, and foudres gives Vincent better control of the oak influence allowing the purity of each site to shine. Work in the vineyard follows lutte raisonée methods, eschewing herbicides and pesticides, but allowing treatments for mildew as necessary. Native yeasts start fermentation. After pressing, must goes into 600L barrels or foudres for fermentation and aging. The style is classic, emphasizing the brilliant fruit and mineral laden terroir.