The Land
Vincent Couche’s 32 acres of biodynamically farmed vineyards are split between two distinct terroirs in Champagne. In Montgueux, 7 acres of Chardonnay vines thrive on chalky soils reminiscent of Chablis, contributing to the elegance and minerality of the wine. The remaining 25 acres, mostly Pinot Noir, are situated in Buxeuil, where the steep, south and west-facing slopes overlook the Seine River. These clay, marl, and chalk soils provide richness and depth, while the biodynamic approach ensures the vines are deeply connected to the land, producing fruit that is vibrant and expressive.

The Wine
The Eclipsia Brut is a blend of 44% Pinot Noir, 38% Chardonnay, and 18% Pinot Meunier, reflecting the diversity of Couche’s vineyards. The wine spends two years on the lees, building complexity and depth, before being disgorged unfined and unfiltered. With a dosage of 6 grams, it sits at the dry end of Brut, offering a balance between freshness and ripeness. The nose bursts with vibrant aromas of white pear, golden apple, Mirabelle plum, apple skin, and damp herbs, layered with notes of crushed chalk, seashell, and blanched almonds. On the palate, it’s expansive and layered, with a soft texture that reveals layers of aapple  blossom, brioche, and a touch of chalky minerality. The result is a Champagne that is fresh & lively yet generous, with a long, mineral finish that reflects its terroir.

The People
Since taking over his family domaine in 1999, Vincent Couche has embraced a biodynamic approach to both vineyard and cellar, making his Champagne without any added yeast, nutrients, or sugar. Working under the guidance of terroir specialist Claude Bourguignon, Vincent restructured his vineyards, focusing on the health of the soils and vines. This dedication led to the first Demeter-certified biodynamic estate in Champagne by 2008. Vincent’s philosophy is simple: let the vineyard speak. By picking grapes based on taste and ripeness, and eschewing additions in the cellar, he crafts natural wines that truly capture the essence of the land and vintage.

 Food Pairings:

1. Scallop crudo with citrus and olive oil

Clean, saline, and delicate—this dish draws out the Champagne’s precision and subtle orchard fruit without overpowering it. Think of it as the prelude to something indulgent.

2. Tempura maitake mushrooms with yuzu kosho aioli

Earthy, crispy, and umami-rich—the tempura plays off the Champagne’s texture and the yuzu kosho nods to its citrus edge. It’s an unexpected pairing that feels like a secret handshake between forest floor and fine bubbles.

3. Buttermilk fried chicken with sea salt and honey

The Champagne’s acidity cuts through the richness, while its structure supports the crunch. The honey ties into the wine’s subtle autolytic sweetness without tipping the balance. A pairing that proves finesse and comfort food aren’t opposites.

The Land

In the far south of Priorat, the village of Bellmunt del Priorat opens into a striking landscape where slate-laced hillsides give way to groves of olive, almond, and hazelnut trees. At the heart of this mosaic lies Mas d’En Gil—an estate shaped by wind, stone, and quiet biodiversity. To the east, a grove of holm oaks; to the west, pine forest—each acting as a natural lung, refreshing and anchoring the land. From the south, the Molinos Ravine channels cooling air through La Coma Valley, softening the sun’s intensity and carrying the scents of wild herbs across the vines. The soils here—llicorella, fractured black slate shot through with quartz—lend the wine its characteristic energy and mineral depth. Farmed organically and guided by biodynamic principles since 2008, the estate is a living agricultural unit, where vineyard blocks share space with native flora and migrating birds, and where every element works toward a balanced, healthy ecosystem.

The Wine

Bellmunt is the most immediate expression of Mas d’En Gil—a wine that channels the brightness of young Garnatxa vines and the quiet structure of Carinyena, grown on the valley floor and lower hillsides of the estate. Aged for ten months in a combination of 3,000L, 1,500L, and 225L barrels, followed by a year in bottle, it opens with clarity and lift: redcurrant, blood orange, and peach skin, woven through with crushed slate and wild fennel. There’s an easy rhythm on the palate—fresh, light-footed, with just enough tension to remind you where it comes from. Beneath the fruit and mineral, a gentle sweetness emerges, not of sugar but of ripeness and calm—an unmistakable hallmark of Mas d’En Gil. This is Priorat through a softer lens, more vertical than broad, more light than heat.

The People

Bellmunt begins with Pere Rovira, a visionary rooted in generations of Catalan winegrowers, who brought Mas d’En Gil back to life in 1998 with a singular goal: to bottle a place. He reconnected the estate with its original name and spent the first years restoring vineyards, reviving the old olive groves, and reestablishing the rhythms of the land. The next chapter belongs to his daughter Marta Rovira, who returned in 2004 with a background in engineering and a deep respect for natural systems. Inspired by her grandmother’s knowledge of lunar cycles and plant medicine, she moved the estate toward organic and biodynamic farming, understanding the vineyard not as a factory, but as a self-sustaining whole. Bellmunt may be the youngest wine in their range, but it carries the voice of the village, the feel of the wind through the ravine, and the intuition of a family that has learned to listen closely to the land they’ve come to understand as a living being.

Food Pairings

Roasted Chicken with Currants, Olives, and Mediterranean Herbs – The wine’s bright, ripe red fruit profile pair effortlessly with the savory-sweet contrast of chicken roasted with garlic, rosemary, olives, and currants. The dish’s depth is met by the wine’s minerality and freshness, which cut through the richness and highlight the interplay of spice, fruit, and herbs.

Roasted Cauliflower with Tahini and Pomegranate – The wine’s light-bodied energy and savory undertones enhance the roasted nuttiness of the cauliflower, while the sweet-tart burst of pomegranate mirrors its red fruit and brings a refreshing interplay of texture and flavor.

Wild Mushroom and Manchego Tart – The earthy depth of slate-grown Garnatxa finds a natural companion in sautéed mushrooms, while the aged Manchego adds a salty, creamy counterpoint that plays off the wine’s fine-grained tannins and lingering freshness.

The Land

Rising from the volcanic heart of France, Domaine Miolanne’s vineyards stretch across a windswept plateau at 450 meters above sea level—an ancient shelf formed by the eruption of the Massif du Sancy, the highest peak in the Central Massif. This is the Côtes d’Auvergne, a little-known appellation nestled in the southern reaches of the Loire Valley, where vine cultivation dates back over 1,500 years. The soils here are a rare geological mosaic of volcanic basalt, clay, and limestone—soils more often associated with Italian hillsides than the French interior. These lava-charged layers translate into a wine of unmistakable mineral tension. The vines, now over 20 years old, cling to this rugged terrain, thriving in a cool mountain climate where sunlit days are followed by brisk nights, amplifying aromatic complexity while preserving freshness.

The Wine

Volcane Rouge 2022 is a precise, mineral-driven blend of 50% Pinot Noir and 50% Gamay—two expressive grapes that find new voice in volcanic earth. Fermented with indigenous yeasts in stainless steel and bottled just a few months after harvest, the wine captures a raw, unadorned energy. Light-bodied yet layered, it opens with spicy red fruit—think peppered wild raspberry, red currant, and cherry pit—followed by a flinty backbone and a whisper of smoke. Silky tannins lend a softness that carries through to a saline, stony finish. With its restrained alcohol and vibrant acidity, this is mountain wine—honest, agile, and full of life.

The People

Domaine Miolanne began in 1994 when Odette and Gilles Miolanne planted their first Pinot Noir and Gamay vines on 17 hectares of mixed farmland in the southern edge of the appellation. From the outset, their work eschewed chemical inputs in favor of organic farming and respect for the land. In recent years, the estate passed into the hands of Laure and Jean-Baptiste—a couple rooted in organic viticulture and driven by a passion for elevating the singular terroir of the Auvergne. Their minimalist approach in the cellar and deep respect for the volcanic soils have brought new energy to the domaine. Today, their wines are a quiet revolution in a region still largely under the radar. The story of Volcane is as much about place as it is about people—about a forgotten corner of France where volcanoes sleep, vines persist, and two winemakers are helping the land speak again.

 Food Pairings:

1. Grilled Trout with Herbes de Provence

A delicate, herb-laced preparation that mirrors the wine’s lift and clarity. The gentle smokiness of grilled fish pairs effortlessly with Volcane’s subtle volcanic edge, while its bright acidity complements the dish’s freshness without overpowering it. Yes, red wine can pair beautifully with fish!

2. Lentil and Mushroom Cassoulet

This earthy, slow-cooked dish—rooted in the region’s own traditions—resonates with the wine’s savory, mineral backbone. The umami depth of mushrooms and the texture of lentils reflect the subtle power and structure of Gamay and Pinot Noir grown on volcanic soil.

3. Roasted Beet and Goat Cheese Tart

Sweet, earthy beets and tangy chèvre bring out the red fruit and spice in the wine, while the flaky pastry offers a buttery counterpoint to its brisk acidity. A vibrant, textured pairing that highlights both elegance and terroir.