Why it matters
The producer
Vincent Couche established the independent Champagne estate in the village of Buxeuil in 1996. Pinot Noir is the principal grape planted there, with Chardonnay in select parcels.
Biodynamic farming began in 1998, and Demeter certification followed in 2011. Cow horn preparations use manure buried over winter, while finely ground silica is buried in a cow horn over summer. Lunar and solar calendars guide the timing.
Place and vineyards
Where the wines begin
Kimmeridgian clay limestone marl underlies the Buxeuil vineyards, which face south and southwest and contain fossilized oysters in the soil. Buxeuil sits in the Côte des Bar in the Aube, and the estate also has holdings in Montgueux.
Clay holds moisture and limestone drains excess water. South and southwest facing slopes receive more sunlight, supporting ripening, while limestone can help preserve freshness in Champagne.
Wines to know
The range in view
The named wines include Vincent Couche Élégance and Chloé. Élégance is a Champagne cuvée made from Pinot Noir and Chardonnay. Ten percent of the base wine is fermented in barrel, and the wine spends five years on lees. Lees are spent yeast cells; contact during ageing can add pastry aromas and a rounder texture. Its nose is saline and fresh, with crunchy pear, raspberry and golden delicious apple on the palate, followed by brioche and a long mineral finish.
Chloé comes from a perpetual solera begun in 2011, with 25% annual renewal and 50% oak vinification. A perpetual solera retains older wine as part of the cuvée is renewed each year, and this method can produce oxidative aromas. Chloé shows vanilla, candied citrus, white flowers and stone fruits.