France · Côte de Beaune

Domaine Vincent Latour

Meursault wines from a family operation dating to 1792, shaped by hand harvesting, native yeasts, larger oak vessels and ripe sucrosity carried by acidity and freshness.

The producer

Domaine Vincent Latour is a Meursault producer whose family history reaches back to 1792. Vincent Latour took over from his father Jean in 1998, Cécile joined in 2004 after agricultural training at CFPPA Beaune, and the estate adopted its current name in 2011. Maison Vincent Latour, founded in 2008, adds purchased grapes equivalent to around three or four hectares, extending the range beyond estate fruit while keeping the operation centred on Meursault.

Hand-harvested fruit from lutte raisonnée vineyard work is fermented with native yeasts, including whole bunches, then typically spends 12 months in barrel followed by 4 to 6 months in stainless steel with very little batonnage. The cellar uses 228 and 600 litre barrels alongside 2,500 litre oak foudres made by Rousseau tonnellerie. Meursault Clos de Magny, Meursault 1er Perrières, Meursault 1er Charmes and Meursault 1er Poruzots share a house direction that carries ripe sucrosity with acidity, citrus freshness and saline length.

Known for

Meursault wines balancing ripe sucrosity with acidity and freshness through native-yeast fermentation and larger-format oak ageing.

Notable facts

The story

The Name Changed in 2011

In 2011, the name Latour-Labille disappeared from the estate and Domaine Vincent Latour took its place. Vincent had taken over from his father Jean in 1998, and Cécile had joined the operation in 2004 after agricultural training at CFPPA Beaune. In 2008, the couple created Maison Vincent Latour as a negociant business. Three years later, the domaine itself adopted Vincent's name, after the Latour family had been making Meursault since 1792. The old name gave way to the new one, and the bottles began carrying the name used today.

From the atlas

Domaine Vincent Latour

At A Glance

Domaine Vincent Latour is a Meursault producer in Bourgogne, with Latour family production reaching back to 1792. The range is built around named Meursault wines, native-yeast fermentation, hand-harvested fruit and ageing in barrels, stainless steel and large oak foudres. The stated house direction is ripe and rounded, carried by freshness and acidity rather than heaviness.

The Producer

The Latour family has produced Meursault wines since 1792. Today, Domaine Vincent Latour is the Meursault-centered family operation shaped by Vincent Latour and Cécile Latour. Vincent took control from his father Jean in 1998, while Cécile joined in 2004 after agricultural training at CFPPA Beaune.

The wines carry Meursault in their names, including Meursault Clos de Magny and Meursault 1er wines from Perrières, Charmes and Poruzots. No grape variety is named alongside these bottles, so the clearest guide is the relationship between Meursault place names and the cellar choices that shape their texture and finish.

Place

Meursault anchors the range inside Bourgogne, and the appellation name remains central on the bottle. Clos de Magny occupies one place in the range, while Perrières, Charmes and Poruzots are presented as Meursault 1er wines, giving the labels a clear progression from the village range into named 1er cru positions.

That naming changes how the bottles should be approached. The wines are not a single generic white style with different labels attached. Each place name marks a separate wine within the domaine's Meursault focus, while barrel selection, fermentation and ageing determine how ripe fruit and freshness meet in the glass.

Soil And Site

The named sites are clear, but no verified soil, slope, altitude or exposure detail accompanies Clos de Magny, Perrières, Charmes or Poruzots here. Those geological descriptions should not be added. The useful site distinction comes from the labels themselves: Meursault establishes the appellation, and the named vineyards separate the bottles within the range.

Story

The family's long Meursault history has moved through several practical changes. Vincent's takeover from Jean in 1998 placed a new generation at the centre of the operation. Cécile joined six years later after agricultural training, bringing another working presence into the domaine.

In 2008, Vincent and Cécile created Maison Vincent Latour as a negociant business. Estate fruit is supplemented by grape purchases equivalent to around three or four hectares, so the range can extend beyond the domaine's own parcels while retaining the same cellar direction. The business therefore combines inherited Meursault holdings with a wider fruit base and a named contemporary operation.

Vineyards And Cellar

Vineyard work follows lutte raisonnée methods, and grapes are hand harvested. Fruit arrives through both estate holdings and purchases, with selection beginning before fermentation rather than being left entirely to cellar handling.

Native yeasts carry the fermentations, and whole-bunch fermentation is part of the cellar program. The wines typically spend 12 months in barrel, followed by 4 to 6 months in stainless-steel tanks with very little batonnage. That sequence lets barrel ageing build breadth, while stainless steel and limited lees stirring keep the finish fresh instead of coating the palate.

The cellar uses 228 and 600-litre barrels alongside 2,500-litre oak foudres made by Rousseau tonnellerie. The larger vessels reduce the proportion of wine touched by new wood, so ripe Meursault fruit can retain its acidity, citrus lift and saline edge.

Wines

The range begins with Meursault Clos de Magny, a named Meursault wine whose 2020 vintage shows ginger spice and a saline, citrus finish. Alongside it sit Meursault 1er Perrières, Meursault 1er Charmes and Meursault 1er Poruzots, three named 1er cru positions that extend the range into more specific vineyard labels.

Across the bottles, the house aims for freshness, energy, ripeness and sucrosity. Here, sucrosity means a rounded, ripe feel rather than overt sweetness. Barrel selection is used to hold acidity against that fullness, while larger oak vessels limit wood impact. The range therefore moves through mineral, citrus-led, spicy and saline impressions without abandoning the Meursault focus.

In The Glass

The first lift is citrus and mineral, with ginger spice appearing clearly in the 2020 Clos de Magny. In the mouth, ripe fruit and sucrosity bring a rounded centre, while acidity keeps the wine moving instead of turning heavy. Barrel ageing supplies breadth, and the later stainless-steel period preserves a cleaner line through the finish.

The close is saline and citrus-led, with freshness remaining after the richer mid-palate has faded. Native-yeast fermentation, minimal batonnage and large oak vessels all support that shape by keeping the wine's ripe texture from becoming thick or overly woody.

A Bottle To Understand It

Start with the 2020 Meursault Clos de Magny. It is a named Meursault wine with a clear sensory register: ginger spice rises first, then the palate carries ripe fullness through firm acidity before finishing with salt and citrus. Its 12 months in barrel and subsequent time in stainless steel place the cellar method directly behind the taste. The bottle offers the most complete first view of Domaine Vincent Latour's preferred balance between ripeness, sucrosity and freshness.

Anecdote

In 2011, Vincent and Cécile Latour changed the estate's name from Latour-Labille to Domaine Vincent Latour. The decision followed Vincent's years at the helm and Cécile's arrival in the family operation, but the event itself was a clean change of name. A domaine that had worked under Latour-Labille became identified with Vincent's own name. The new title marked the estate as a distinct operation, separate in name from the earlier form of the business. From that point, the domaine's labels used the name Domaine Vincent Latour, linking the family surname to the wines made under Vincent's direction.

Final Word

Domaine Vincent Latour brings a long Meursault inheritance into a cellar built around native yeasts, hand harvesting, restrained lees work and large oak vessels. The wines hold ripe, rounded fruit against acidity, citrus and saline freshness, with the named Meursault sites providing the range's map.

Sources

Open Domaine Vincent Latour in the interactive map →