Vincent Couche's distance from Champagne's traditional power centers has fueled a radical freedom, allowing him to craft wines on his own uncompromising terms. A third-generation grower who took over in 1999, Vincent enlisted terroir expert Claude Bourguignon—whose clients include icons like Romanée-Conti, Dujac, and Selosse—to guide a full vineyard replanting across 32 acres split between chalky Montgueux Chardonnay (reminiscent of Chablis) and steep, south/west-facing Buxeuil Pinot Noir overlooking the Seine. From day one, biodynamics defined his approach; by 2008, he achieved what no one else had: Demeter certification for both vineyard and cellar—the first in all of Champagne. Late hand-harvests by taste ensure phenolic ripeness without chaptalization, while gravity-fed vinifications in oak and steel use only native yeasts, no nutrients, and fractional SO2.

The “Eclipsia” Brut NV  is a brand new project from Couche: 58% Pinot Noir, 25% Chardonnay, 17% Pinot Meunier, it captures this obsession: clay-marl-chalk soils yield vivid fruit, three years on lees build texture, and a scant 6g/L dosage lets terroir shine unfined and unfiltered post-malo. Aromas erupt with crisp pear, Mirabelle plum, apple skin, redcurrant, damp herbs, crushed chalk, seashell, blanched almond, lime blossom, lees, iodine, and acacia. The palate is soft, expansive, layered, and seamless—a pure snapshot of Côte des Bar's rich, unadulterated voice at 12.5% ABV.

Why You'll Love It

• Purity Pioneer: First in Champagne to certify biodynamic vineyard and cellar, with zero additives beyond trace SO2—delivering thrilling transparency from 20-year-old vines.

• Terroir Symphony: Côte des Bar Pinot depth meets Montgueux chalk lift in a vivid, edge-free blend that outshines industrial Bruts with live-wire fruit and chalky sap.

• Radical Restraint: Natural ripeness + minimal dosage crafts expansive texture without heaviness—elegant yet electric. Will age gracefully over the next 6 years

How to Serve It

• Temperature: 48-52°F in a classic tulip Champagne flute or white Burgundy stem; let it settle post-pop for aromas to bloom.

• Timing: Enjoy upon release through 3 years; decant gently if serving younger to integrate mousse.

• Pairings: Roasted chicken, charcuterie, butter poached scallops and/or creamy cheeses