Vivino, 2018 Wine Style Awards - November 2017 - 3rd of Burgundy Côte de Beaune Whites
International Chardonnay Symposium Wine Competition - July 2016 - Gold Medal
Wine Chronicles - May 2016 - 94/100
Tom Cannavan's - August 2015 - 94/100
James Suckling - June 2015 - 98/100
The Sunday Business Post - February 2015 - 93/100
Wine Spectator Online - February 2013 - 92/100
Wine Enthusiast - November 2012 - 94/100
Decanter - July 2012 - "Stephen Brook's top white Burgundys 2010" - June 2012 - 91-94/100

94+ The Chef and the Grape

"Louis Latour is a legend. This wine explains why: stunning layers, concentration, balance... the words are pitifully weak next to the wine. This is truly one of the most beautiful wines I've had in years and, hard for some to believe, is an Excellent Value at $150 USD. If one could find a Bordeaux red of this calibre, it would fetch $500++USD with ease and even a Champagne of this quality would be $300 USD. No - if you are a wine-lover, forget whether you love red or white. If I was a dinosaur I would be a "Bordeaux-a-saur” and yet even I acquiesce to this wines' greatness." By  Kristof Gillese (Canada)

After the ravages of the phylloxera epidemic at the end of the 19th century the Latour family took the then unusual decision to tear up the dead Aligoté and Pinot Noir vines and replace them with Chardonnay. This decision leads them to create one of Burgundy's most celebrated white whites.

Today the Latour family owns 11 hectares which makes them the biggest owner in the appellation. The Latour's Corton-Charlemagne vineyards are located on a prime section of the Corton hillside where the south-easterly aspect ensures maximum exposure to the sun. The fruit is harvested as late as possible to guarantee maximum ripeness.
Vinification & Ageing
Fermentation Traditional in oak barrels with complete malolactic fermentation
Ageing 8 to 10 months ageing in oak barrels, 100% new
Barrels Louis Latour cooperage, French oak, medium toasted

Round with a pungent bouquet of grilled almonds and vanilla. Nice fullness in the mouth with integrated oak and a long, mineral finish. Even if this is already a flattering wine, it deserves a few years of cellaring to reach its peak.

Average vine age 30 years SoilStony limestone Average yield40 hl/ha Harvest Hand picked

Wine tips Cellaring Potential10-15 years Serving temperature 12-14°






Cote de beaune





Soft, buttery whites





Bottle size:










Food Match:

Salad, Seafood, Chicken