Stéphane Coquillette is a fourth-generation grower based in Chouilly who quietly turns out some of the most characterful, vinous Champagnes in the Côte des Blancs. Working just a handful of hectares across Grand and Premier Cru sites, he farms by hand, eschews herbicides, and focuses on low-yield, high-flavor fruit. “By Louis” is his homage to his son, a vintage Blanc de Noirs built on Pinot Noir from the powerful slopes of Aÿ and Mareuil‑sur‑Aÿ, tempered by a judicious portion of Chardonnay from Chouilly and Cuis. It’s grower Champagne in the truest sense: estate-farmed, meticulously harvested, and bottled in small quantities for those paying attention.

In the cellar, Coquillette treats Champagne like fine white Burgundy. The base wines ferment and age in oak for added texture and complexity, followed by extended lees aging in bottle and a very low dosage in the Extra Brut range. The result is a wine that reads as a serious, structured, gastronomic Champagne first and an “aperitif” second: a Blanc de Noirs that carries the red-fruited depth of Pinot Noir, the chalk-driven cut of top Chardonnay, and the kind of detail that only careful élevage can bring. This is not a flashy label; it’s a benchmark for how thoughtfully farmed, oak-raised, NO-dosage Champagne can deliver both pleasure and precision.

Why You’ll Love It

• Pinot Noir–driven depth: red berries, citrus, spice, and a savory, chalky backbone that feels more like great Côte de Beaune with fine bubbles.

• NO dosage and long lees aging give you purity, tension and creaminess, with layered complexity from first pour to last sip.

• A true insider’s bottle: grower-made, vintage-dated, and serious enough to impress hardened Champagne collectors and sommeliers alike.

How to Serve It

• Serve at 46–50°F in a white wine stem or tulip, not a narrow flute, to showcase its breadth, texture, and aromatic detail.

• Give it time: open 20–30 minutes before pouring, or a brief, gentle decant, especially if you’re serving it with a full meal.

• Pair with serious cuisine—think roasted poultry, veal in cream sauce, lobster, richer seafood, or aged cheeses—to let its structure and depth really shine.