Domaine Vincent Latour is the 18th century estate in Meursault, Burgundy, and is currently run by Vincent Latour and his wife Cécile. The domaine contains of 13 hectares of vines, and it is always on the lookout for more.

The previous name of Domaine Vincent Latour is Domaine Latour-Labille, under its name there were produced some fine wines.

Top wines of Domaine Vincent Latour are: Domaine Latour-Labille Meursault Monopole Clos des Meix Chavaux, and Domaine Latour-Labille Meursault. Domaine Latour-Labille Meursault Clos des Meix Chavaux 1996 scored 90, and Domaine Latour-Labille Meursault 1993 scored 90 by the Wine Advocate.

Robert Parker comments on Domaine Latour-Labille Meursault Clos des Meix Chavaux 1996: “The 1996 Meursault Clos des Meix Chavaux offers up a lovely bouquet of honeyed peaches, candle wax, Meyer lemon and vanilla pod. On the palate, it's medium-bodied, satiny and incisive, displaying the cut that's so characteristic of the vintage but with plenty of flesh cloaking its tangy structural bones. If only all 1996 white Burgundies had developed this well in bottle”.

Today, Domaine Vincent Latour is run by Vincent Latour and his wife Cécile. Vincent Latour is a winemaker of the domaine.

The roots of the domaine go back to 1792, when the Latour family was one of the best white wine producers in the world.

Initially, the domaine was named Latour-Labille, but in 1998 Vincent Latour took over and renamed the domaine into Latour-Labille & Fils. In 2004 Vincent Latour was joined by his wife Cécile, and in 2008 the couple created a trading company "Maison Vincent Latour". In 2011 Vincent’s Latour mother left the domaine, and the same year Vincent Latour renamed the estate to Domaine Vincent Latour.

Vincent Latour and Cécile develops and extends the domaine greatly, in particular in 2009 Cécile opened a charming hotel “Gîte de France” with an exceptional view of the Murisaltien vineyards; and in 2019 the couple build 3 new cellars and a new vat house. The aim of the Latour family is to improve the quality of the wines produced and to optimize the team's work.

Before pressing, the grapes are crushed. Then settled to remove the major solids. The wine is fermented with no lees stirring.

The maturation processes for 16 months in total, 12 months in barrels and 4 months in vats.