Elite Traveler January-February 2018

elite traveler JAN/FEB 2018 45

done. Especially now, as it is an interesting time in Burgundy. It has always been an interesting time in Burgundy, but now there is a higher demand for wines of the region. “To accommodate this we are planning new vineyards. And we have many more projects in the pipeline. I would be very frustrated if I were to retire today, as I wish to pursue and complete these projects. I do not know yet what the highlight of my career is. Ask me again in 20 years.” His daily routine in the business is far from the glamorous vision conveyed by his title, président du directoire, which translates as director of the board. Despite being the boss, Louis-Fabrice spends a great deal of time at the grass-roots level with the farmers. “These days I spend approximately 110 days on the road, which is a great deal less than before. A typical day for me is spent at the vineyards discussing the grapes with the farmers. I enjoy all aspects. It is also good to travel, and I am always happy to meet the customers and see what they want from Burgundy these days.” And what knowledge and advice can Louis-Fabrice share with someone who wishes to have a start-up in the wine industry, particularly in Burgundy? “The land has become very expensive in Burgundy. It’s very difficult to be a start-up here. There is not that much room for emerging winemakers. It is a region that has had wine since the Roman times, and it’s very traditional. And to be honest, the network is very closed, and I do not think an outsider would fare well.” Louis-Fabrice plays his cards close to his chest when asked about his favorite Maison Louis Latour wine. “That is a bit like asking me to choose my favorite child. I love them all in abundance and equally.” And he confesses that he drinks wine on a daily basis as a perk of the job. As for his legacy, he says, “When I do eventually retire I wish to create a museum dedicated to Maison Latour. We have a great deal of authentic ancient documents, and it would be interesting to do something with them. We are quite unique. The brand is 220 years old and still produced by the family of origin.”

Photos CEPHAS/ Ian Shaw