Champagne Vincent Couche
Five hours with Vincent Couche is like watching high speed traffic in a a six lane highway, going in both directions at the same time, its is quite impressive. His his mind running at maximum speed, passion for biodiversity runs at the same frequency, both in Champagne and Bourgongne winemaking. Driven by respect for nature, his focus lies in the what and how of his craft, not the validation of social media or external opinions. Once he grants you entry into his world, you're truly in.
Vincent Couche is a vigneron with a take it or leave it attitude yet humble at the same time. He is a pioneer, a highly respected winemaker known for his dedication to biodynamic and organic farming, producing highly regarded Champagnes n the Côte des Bar and wines from Burgundy. He farms 15 hectares of vineyards across two appellations: Buxeuil and Montgueux, owns a small vineyard in Chablis and Molesme, Burgundy. His winemaking knowledge comes from his mother and inherited a deep passion for natural winemaking.
He is committed to sustainable viticulture and has been certified biodynamic since 2008. This means that he uses natural methods to farm his grapes, such as composting and biodynamic preparations, which he believes results in healthier grapes and wines with more character, produce healthier grapes and ultimately better wines. He purchased around his vineyards to remain wild and introduced chickens for natural fertilization. Additionally, he planted fruit trees among the vines, creating a "biodiversity highway" to encourage beneficial insects.
His winemaking is also natural minimal intervention. Utilizes natural yeast for fermentation and minimal sulfur additions, allowing the unique character of the grapes to shine through. He avoids using chemical additives, filtration, or chaptalization (adding sugar) to maintain the wine's natural integrity. He employs gravity-flow techniques to minimize manipulation and preserve the delicate qualities of the wine. Couche ages his wines for much longer than the minimum requirement, minimum of 5 years or more. This extended aging time allows the wines to develop more complex flavors and aromas.
After we toured the facility, he turned to us and asked - how much time do you have? Off we went on adventure to his winery in just over the border of Côte des Bar into Burgundy. He pointed out the differences between his biodynamic vines and those in conventional methods. We tasted a number of this year’s vintage reds and whites, all true to character with his pristine linearity and quality.
As we sat around the family kitchen table, we tasted a number of his cuvées and discussed with his mom how much biodynamics has evolved, how important it is to take part in this environmental movement because it is possible to make champagne biodynamically as in other regions.
Chloé Brut Nature
Millésime 2014
Millésime Rosé 2009
Sensation 2002 Brut Nature
ADN Montgeux 2010
Spending time with Vincent Couche is a whirlwind experience, reflecting his own dynamic personality and dedication to his craft. He is a pioneer in biodynamic and natural winemaking, leaving a lasting impression with his passion, deep knowledge, and unwavering commitment to sustainability. From the bustling energy of the cellar to the insightful conversations at his family table, Vincent Couche offers a glimpse into a world where respect for nature and quality go hand-in-hand, leaving a lasting impression on anyone fortunate enough to experience it firsthand. His dedication to biodynamic principles extends beyond the borders of Champagne, solidifying his position as an "all-stars" of the grower Champagne movement.
