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.