Champagne Domaine La Borderie was created in 2013 by Simon and Marie Normand. As brother and sister, they took over the family estate of 11.5 hectares, located around Bar-sur-Seine in the Côte des Bar. This is 160kms south of Reims and if you drive a further 162kms south you are in Beaune! For over 100 years the family sold their grapes to the big brands then in 2013 they produced 6000 bottles and now they are making over 20,000 bottles. Important to the family has been conservation of biodiversity their area in 2013 classified as "High Environmental Value" and additionally certified "Sustainable Viticulture in Champagne."

In the vineyard they are constantly looking for small yields and a high degree of ripeness of the grapes giving a high concentration of fruit in the champagnes. The winery is ultra modern, gravity fed and with each batch vinified separately. A little oak is used typically 5-15% of oak-fermented wines, the stainless steel fermented wines go through the malolactic fermentation whereas in barrels it is avoided. Oxidative style is not to Simon’s liking, tension and fruitiness very much are.

Vinification:The rose colour comes from maceration of the grapes in stainless steel tanks and as soon as the colour is obtained, some 36 to 48 hours, then the juice is removed. The malolactic fermentation continues in stainless steel tanks.

Weather: 2015 is remembered for its classic growth cycle. The particularly mild winter gave way to a varied spring with a period of freezing temperatures followed by intense heat. The vines reached full bloom at the usual times, during a sunny and dry month of June. It was a glorious summer with plenty of sunshine and little rain. The ripening of the Pinot Noirs and Chardonnays was given a boost at the end of August by some long-awaited rainfall. The crops were harvested in mid-September under the cool autumnal skies, giving rise to elegant, fresh and fruity wines, worthy of labelling as true “classics”.

Technical Information:
Vineyards: Côte des Bar - Douce Folie | A single vineyard in Merrey-sur-Arce
Grape Varieties: 100% Pinot Noir
Base vintage: 2015
Lees Ageing: 3 years
Dosage: 2 g/l
Disgorged: July 2019
Bottling Date: July 2016
Production: 4,000 Bottles
Drink: Now to 2026

Tasting Note: A strong rose colour, with floral notes of violet, raspberry, blackcurrant, morello cherry, dark plum and a really expressive nose. There is a creamy texture on the palate, all the fruits combines with a chalky mineral element from the soils and a freshness from the acidity. Delicious with or without foods.

The family’s 11.5 hectares of vines in seven villages around Bar-sur-Seine in Côtes des Bar are still mainly growing grapes for the big players, but step-by-step the duo is increasing own production. ‘In 2013 we made 6.000 bottles but in 2019 already 15.000 bottles.’ It is especially the export markets that have found La Borderie Champagnes, as the lion’s share, 70%, are sold abroad.

But why call it ‘La Borderie’ atypically for champagne that mainly carries its maker’s name? ‘Well, the name Champagne Normand wouldn’t really work…’ Simon reasons, but an adopted name also gave them the chance to communicate more about their project. ‘Historically la borderie was used to refer to a small farm, and this in essence what we are, an estate that does not purchase grapes.’ The name also accurately reflects the Burgundian influences witnessed at the domaine.

The identity of each plot and their respective cuvées are carefully isolated. Only 1.5 hectares are now nurtured to grow grape’s for the domaine’s own needs. Highly sustainable and approaching organic ways, great interest is also directed in preserving both biodiversity and landscape at La Borderie.

Technically skilled and meticulous, Simon is clearly driven towards perfecting each aspect of their operation. With the different cuvées possessing only 5-15% of oak-fermented wines, the house style is squeaky-clean, beautifully precise and deliciously fruit-driven. The stainless steel fermented wines go through the malolactic fermentation whereas in barrels it is avoided. Oxidative style is not to his liking whereas tension and fruitiness very much are.