Domaine Louis Latour
Maison Louis Latour has over two centuries of Burgundian history. The Latour family themselves have been wine-growers since the 17th century, slowly building up a unique Domaine of 50 hectares (125 acres). Latour has 33 hectares of vineyards in Aloxe-Corton, where Château Corton Grancey is based. The beautiful Winery Corton Grancey was built in 1834 and was the first purpose-built winery in France. It is a prime example of great ingenuity and its five levels mean that cuvage can be carried out by gravity. Its cellars, embedded in the rock of Corton “Perrières” provide perfect ageing conditions.
The majority of Louis Latour’s Domaine vineyards are in Aloxe-Corton, the original home of the family. Here Latour owns 10.5 hectares (25 acres) of Corton-Charlemagne Grand Cru, one of the most famous white wines of Burgundy. They also own parts of Corton Clos de la Vigne au Saint Grand Cru, Corton Bressandes Grand Cru, Corton Les Chaumes Grand Cru, Corton Les Pougets Grand Cru, Corton Les Perrières Grand Cru, Corton Clos du Roi Grand Cru, Corton Les Grèves Grand Cru. They also own parts of the Premiers Crus “Les Chaillots”, “Les Founières” and “Les Guérets”. Furthermore, Latour owns parts of the vineyards of Chambertin, Romanée-Saint-Vivant and Chevalier-Montrachet “Les Demoiselles”.
Charles Ducker is the Southeast and mid-Atlantic representative form Mason Latour and has been so for several years. He has extensive knowledge of not only Latour’s wines but all Burgundy wines.
The moment you step inside this authentic French Bistro, you’ll think you’re in Southern France. As one of The Triangle’s most critically acclaimed restaurants, Vin Rouge has consistently ranked in the top tier of “Best Of” lists by the local and national press. The interior is warm and inviting. The menu is a treasure of Provincial French cooking.
Executive Chef Matt Kelly of Vin Rouge is a graduate of the Culinary Institute of America and veteran of the storied Inn at Little Washington (Virginia), the four-star Fearrington House, and Glenwood Grill. Since his arrival, Vin Rouge has nearly doubled its revenue. The restaurant has been so popular some have wanted to clone it. “We’ve had people offer us money to open up a Vin Rouge in an 8,000-square-foot place; no, we can’t do this. It changes the feel,” says Kelly.
After culinary school, Kelly and his wife took a grand tour of France’s fertile crescent of bistros. He learned a few things from the French, and not just how to make a roux. And though he dined at legendary spots like Joël Robuchon’s and Alain Ducasse’s Aux Lyonnais, Kelly was constantly drawn to the small neighborhood bistro, usually with one extremely round matron running the kitchen. The story of Vin Rouge is a minor legend among area restaurant folk. The concept was bold and inviting: a true Parisian bistro at the neighborhood intersection of Hillsborough and Ninth.