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. This cuvee of Blanc de Noirs is 95% fermented in stainless steel and 5% in oak, where this just adds a little extra texture to the final blend. Val More is the name of the single vineyard.

Weather: A wet winter and mild spring gave way to an exceptionally dry summer from mid-May onwards. Hot weather prevailed until mid-August, when the skies opened again. Rains gave way to fine, cool, yet sunny weather for the first two weeks of harvest, which commenced on August 29th. The 2015 vintage has a lot of common denominators with the 2003 vintage but the 2015s are showing a better balance of weight and freshness with their average potential alcohol level of 10.5% and total acidity of 6.9 g/l. An average vintage and we need to see more releases before we will know for sure how good the big names will be in 2015.

Technical Information:
Vineyards: Bar-sur-Seine - Single vineyard of Val More
Grape Varieties: 100% Pinot Noir
Fermentation: 5% barrel fermented MLF withheld & Stainless Steel fermented wines go through MLF
Lees Ageing: 4.5 years
Dosage: 3 g/l
Disgorged: May 2020
Production: 1,800 bottles
Drink: Now to 2025

Tasting Note: Pale yellow robe, nose with notes of blackcurrant, red currant, smoked limestone, toast, almond, honey, sweet spices. Straightforward, mineral, salty and vinous palate

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.