A friend brought this over for a small party. It was a nice surprise, but we drank it quickly and moved on. Really interesting. Had developed some savory components too.
by PossibleClothes1575
5 Comments
Eetabeetay
I love Couche. I have Couche as much as possible. Sometimes I pound the Couche, sometimes I like to take my time and taste the Couche, just depends.
GanderGoose222
Natural wine producer. Ages his wines FOREVER before release. I believe the 2002 was in the bottle on the lees (aka yeast) for 20 years before they disgorged (aka clarified) it. Vintage champagnes only need to be kept for 3 years on the lees. Most good producers will go anywhere from 5 to 9 years, so this guy is insane. 2002 is considered an epic vintage in Champagne. Most big name wines from this vintage sell for three times the price of Couche … on the low end. The grapes he uses are from the Aube region, so further south than where most other Champagnes get their grapes. His grapes get very ripe and are completely organic and biodynamic. That’s why he can do a Brut Nature (no added sugar) and the acid is still very balanced. Because he’s natty, expect some wilder, funkier aromas and flavors, but nothing too weird. It’s good juice.
GanderGoose222
Those savory components come primarily from the long ass aging on the yeast, but also from his natural farming and wine making … and no added sugar. Curious, where are you located? I used to sell this wine in west-central Florida.
IAmPandaRock
These wines are awesome. I have several bottles of the 2002 and 1999 (I missed the 2000, whoops!).
Chubbd-ong
Anything couche touches is gold. Bang for buck my absolute favorite.
5 Comments
I love Couche. I have Couche as much as possible. Sometimes I pound the Couche, sometimes I like to take my time and taste the Couche, just depends.
Natural wine producer. Ages his wines FOREVER before release. I believe the 2002 was in the bottle on the lees (aka yeast) for 20 years before they disgorged (aka clarified) it. Vintage champagnes only need to be kept for 3 years on the lees. Most good producers will go anywhere from 5 to 9 years, so this guy is insane. 2002 is considered an epic vintage in Champagne. Most big name wines from this vintage sell for three times the price of Couche … on the low end. The grapes he uses are from the Aube region, so further south than where most other Champagnes get their grapes. His grapes get very ripe and are completely organic and biodynamic. That’s why he can do a Brut Nature (no added sugar) and the acid is still very balanced. Because he’s natty, expect some wilder, funkier aromas and flavors, but nothing too weird. It’s good juice.
Those savory components come primarily from the long ass aging on the yeast, but also from his natural farming and wine making … and no added sugar. Curious, where are you located? I used to sell this wine in west-central Florida.
These wines are awesome. I have several bottles of the 2002 and 1999 (I missed the 2000, whoops!).
Anything couche touches is gold. Bang for buck my absolute favorite.