Vincent Couche Eclipsia Champagne Brut

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.