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."

Weather in 2017: The year was marked by spring frosts in April, followed by very hot weather at the end of May and June. The month of August was not very sunny, with little rain but present throughout the month, followed by warmth and good weather at the end of August for the harvest. Beautiful harvest despite a big worry about rot, which had little impact thanks to the sorting process.

Technical Information:
Vineyards: Val More in Bar-sur-Seine & Les Devoix in Merrey sur Arce
Grape Varieties: 80% Chardonnay & 20% Pinot Blanc
Vinification: Blending exclusively from "coeurs de cuvée". 5% of wine is vinified in oak barrels.
Lees Ageing: 3 years
Dosage: 2 g/l
Bottling date: 12th July 2018
Disgorged: 1st July 2021
Production: 1600 Bottles
Drink: Now to 2025

Tasting Note: Lemon yellow colour with pale greenish yellow reflections. Delicate nose, notes of lime, white peach, acacia flowers, fresh grapes, limestone. Clean and fresh on the palate with a pulpy and crunchy fruitiness, underlined by a tight lemony acidity.

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.