For part two of Vincent Couche’s mind-bending foray into Burgundy, we’re bringing you a hypnotizing, 120-case production that’s simply called “Voulez Vous Couche Avec Moi?” or “Would you like to Couche (not coucher!) with me?” My answer to that is a resounding yes. Today’s singular, impossible-to-replicate wine is crafted 100% naturally with exceedingly painstaking detail: all biodynamic fruit, no additives, no sulfur—but that’s only the beginning.

The specs on this are likely to cause double-takes, serious head-scratching, and confused mumbling because it’s a multi-vintage, amphora/oak-aged blend of (1) Pinot Noir from the northerly commune of Molesme and (2) Chardonnay from Chablis Premier Cru “Côte de Cuissy.” If you’re wondering how this bizarre blend passed through Burgundy’s strict AOC laws, it didn’t—the back label simply states “Vin de France.” As for the taste? It’s like a still Blanc de Noirs or vin clair with an electric splash of Chablis and Jura Chardonnay. Honestly, this is emitting serious Jean-François Ganevat vibes: Were he to make wine in Burgundy instead of the Jura, it’d probably feel eerily similar to this! Nobody knows if Couche plans on making today’s wine again, so please enjoy this rare, legitimately unique creation while you can. Six-bottle max. 

Given that Vincent Couche’s home base is located in Champagne’s southerly village of Buxeuil, it makes sense that his always wandering and curious mind would take him outside Champagne’s confines and into the adjacent, northernmost Burgundy commune of Molesme. Historically a gold mine for Crémant de Bourgogne, Vincent’s vision was to forgo the bubbles and create a still wine. So, he purchased a small plot and immediately began converting it to biodynamic with the assistance of Claude Bourguignon, a secret-weapon soil expert who’s lent his expertise to French icons like DRC, Leflaive, Dujac, Selosse, Chave, and Dagueneau. 

He also farms a small stand of vines in the Premier Cru Chablis vineyard of “Côte de Cuissy,” which gave him the simultaneously brilliant and absurd idea to blend some of that fruit with his Pinot Noir in Molesme. Of course, the madness didn’t stop there: He fused together three different vintages (2018-2020) from each site, all of which matured in a combination of amphora and French oak barrels. The final blend was bottled in the Spring of 2022 without fining, filtration, or any addition of sulfur. 

When enjoying this miraculous blend of Pinot and Chardonnay, I suggest a vigorous decant to blow off the slight prickle before serving around 50-55 degrees. It fills a Burgundy stem with deep straw yellow and coppery tone hues and slowly rolls out black cherry skin, red plum, red apple, lees, apple cider, light baking spice, forest floor, bruised pear, and autumnal leaves. As the hint of carbonation blows off, the wine expands on the mid-palate with gorgeously sublime undertones of bruised fruit and exotic spice before finishing with a sizzle of crushed wet stone. It’s to be enjoyed now, preferably over two evenings to monitor its evolution. Any other bottles will keep over the next 2-5 years. Savor thoroughly because only a few will ever be able to!