Domaine Louis Latour is one of the largest holdings of grand Cru vineyards in Beaune, Burgundy. Current winemaker is Christophe Deola. He farms 48 hectares of vineyards according to sustainable principles without certification. Domaine Louis Latour wines are famous for being refined, elegant, and well-balanced.

The top wines of Domaine Louis Latour are: Chevalier-Montrachet Les Demoiselles Grand Cru, Chambertin Grand Cru Cuvée Héritiers Latour, and Chassagne-Montrachet Premier Cru Cailleret.

The Chevalier-Montrachet Les Demoiselles Grand 1989 scored 97, the Chambertin Grand Cru Cuvée Héritiers Latour 2016 scored 95, and the Chassagne-Montrachet Premier Cru Cailleret 2002 scored 93-94 by the Wine Advocate.

Robert Parker comments on the Chevalier-Montrachet Les Demoiselles Grand Cru 1989: “Although unfairly maligned from time to time for his red wines, Louis Latour has always made some of the most explosively rich, long-lived white wines in Burgundy. That being said, I do not think I have ever tasted finer examples from Latour than the 1989 whites. Even the lower level wines, such as the Macon-Lugny and Macon-Chameroy, are loaded with fruit and have a luscious character, giving pleasure far beyond their reasonable prices. At the top level, the wines are huge, even massive examples of white burgundy that are phenomenally rich and intense. These are outstanding white burgundies by any standard of measurement. Don't miss them!”.

Since 2011 Christophe Deola has been the winemaker of Domaine Louis Latour. In 2017 he also became the managing director. The current owner is the 7th generation of the Latour family - Louis-Fabrice.

The roots of the domaine go back to the 18th century. In 1768 the Latour family came to Aloxe-Corton and bought some vineyards. The family acquired the négociant company of Lamarosse Père & Fils in Beaune in 1867. Between 1890-1900 the Latours extended the domaine with two Côte de Nuits grands crus, Romanée-Saint-Vivant, and Chambertin.

Domaine Louis Latour is farmed according to sustainable principles without certification.

The whites: after the harvest the grapes go directly into the press, then the fermentation is carried out in stainless steel tanks. The reds: only the finest grapes are selected for fermentation. Once the fermentation is over, the wine is drained from the vats. After that the grapes are manually destemmed and pressed.

The wines are matured in barrels, the whites for 10 months whereas the reds are 12.