The Friday Bubble – Review of Domaine La Borderie Cuvee Douce Folie Rose NV with Essi Avellan MW

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Today on The Friday Bubble, Essi Avellan MW and Nick Baker TFB Founder introduce Champagne Domaine La Borderie, a relative new comer to Champagne by tasting Domaine La Borderie Cuvee Douce Folie Rose NV. It was founded in 2013 by Simon and Marie Normand and located 160 kms south of Reims in Bar-sur-Seine in the Côte des Bar.

For over 100 years the family sold their grapes to the large Maison’s & in 2013 they started with 6000 bottles of their own Champagne production that is now just over 20,000 bottles.

Today we are tasting a single vineyard Rose in Merrey-sur-Arce, the vineyard is called Douce Folie.
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

Tension and fruitiness are high on the House’s agenda, 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 each batch vinified separately. 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. 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.”

17.5+/20 Nick Baker
“The rose is made in the saignee method, the Pinot Noir skins are left in contact with the juice for 36 to 48 hours to gain the desired colour and fruit. Fermented in stainless steel the champagne has red fruit purity and a strong rose colour. You see fruits like raspberry, blackcurrant, morello cherry, dark plum and a really expressive nose that broadens on the palate, it has a creamy texture, all the fruits combine with a chalky mineral element from the soils and a freshness from the acidity. Delicious with or without food.”