Vincent Latour is hand-crafting exceptional Meursault from 12 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 made some improvements over the years, including using whole cluster fermentation, integrating demi-muids into the mix, and a longer élévage. Work in the vineyard follows lutte raisonée methods and native yeasts are used for fermentation. The warm, gravelly soil makes this vineyard the first to be picked each year. The ripeness of the fruit is well-balanced by fine, crisp acidity. The 'Clos des Magny' vineyard is a .93 hectare parcel planted in 1979 to 1983, located just below the village of Meursault. Fermented and aged in demi-muids on the lees (no stirring) for 12 months.