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

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 TheFinestBubble.com
“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.”