COGNAC WEEK SALE — Over 1,000 bottles discounted + 3 exclusive releases. SHOP THE SALE
Introducing our in-depth exploration of the Borderies Cognac cru, the smallest and potentially rarest cru within the Cognac region. Join us as we uncover the secrets of Borderies' unique terroir, learn about its boundaries and geographical distinctions, some historical anecdotes, and understand the differences between the cru’s very own subsections. Throughout this journey, we'll hear from a few of our beloved producers whose vines are in the Borderies cru, or who otherwise have extensive knowledge distilling or working Borderies Cognacs, hearing their valuable insights and other commentary. Allez !
The distinct zones, or appellations, of Cognac - also known as crus - boast a rich tapestry of history. In the mid-1800s, geologist Henri Coquand and a skilled taster teamed up to categorize various areas based on the caliber of eaux-de-vie their soils could produce. This collaboration paved the way for the origins of the crus around 1860 and the later 1938 official ordinance delineating their territories. These appellations, such as Grande Champagne, Petite Champagne, Fine Champagne, Borderies, Fins Bois, Bons Bois, and Bois Ordinaires have upheld their historical monikers. Importantly, Fine Champagne refers to a blend sourced solely from Grande Champagne and Petite Champagne, whereas the remaining appellations actually symbolize unique terroirs.
A few key dates:
1909: delimitation of the geographical area of production
1936: recognition of "Cognac" as an appellation of controlled origin
1938: delimitation of regional appellations (crus or geographical denominations)
Each Cognac appellation's soil differs, lending a unique personality to each respective cru. Grande Champagne and Petite Champagne are characterized by relatively shallow clay-limestone earth resting upon soft, chalky limestone from the Cretaceous period. While different crus, it is true that both possess quite similar soils, with the Petite Champagne having slightly less deep limestone layers. In contrast, Borderies stands unique with its silico-clay soils, highlighted by flint emerging from limestone decarbonation. Fins Bois is predominantly home to "groies," which refer to red and rocky clay-limestone soils, accompanied by hard, stony Jurassic limestone and clayish earth. The Les Bois crus, which includes Bons Bois and Bois Ordinaires feature sandy soils primarily found in coastal zones, valleys, and the vineyard's southern region. These sands are products of erosion from the Massif Central.
That all being said, out of all the Cognac crus, the Borderies stands out as a particularly fascinating production area. It is known for producing eaux-de-vie recognized for their rounded flavors, floral notes, sweetness, and a unique aroma of violet.
In contrast to eaux-de-vie from the Champagne crus, Borderies' eaux-de-vie tend to achieve peak quality in a shorter maturation period. Standout and almost exclusively Borderies producer Pierre-Louis Giboin states:
Eaux-de-vie from the Borderies are known to get their highest point of maturation much quicker than other eaux-de-vie. Basically after 30 to 35 years, it'll be hard to keep an eaux-de-vie of Borderies in oak. Otherwise, actually the alcohol will be lower than 40% and then actually the oxidation becomes too much in the oak and the flavors can lose some of their florality.
He finishes his comment by stating that it is generally said that a 10 year old Borderies Cognac, in terms of its aromatic quality, is going to be similar to that of a 20 year old Grande Champagne Cognac. Think of Borderies Cognacs as having an expedited maturation, let’s say. It goes without saying that there are plenty of other factors that can speed up or slow down the aging process, cellar conditions being one of them, but Giboin’s insights are interesting. The terroir of Borderies showcases silico-clay soils and flint, contributing a distinct character to the eaux-de-vie crafted within this cru. As the smallest among the Cognac crus, Borderies holds a cherished spot among Cognac connoisseurs, offering an enthralling showcase of the region's rich heritage and aptitude for delivering beautiful Cognacs of remarkable finesse.
The table below details the total hectares and the hectares planted to vines for each Cru.
| Cru | Total Hectares | Hectares Planted to Vines |
|---|---|---|
| Grande Champagne | 34,700 | 14,133 |
| Petite Champagne | 66,000 | 15,796 |
| Borderies | 12,540 | 4,157 |
| Fins Bois | 349,803 | 33,256 |
| Bons Bois | 372,053 | 9,976 |
| Bois Ordinaires | 260,000 | 1,247 |
The numbers above show the Borderies’ small size relative to the other crus. It’s also important to note that the Bons Bois and Bois Ordinaires, while both quite large in terms of total hectares, do not actually have that many hectares planted to vines.
Lastly, another fun fact is that the amount of hectares planted to vines in the Borderies, approximately 4157 hectares, is about 1000 hectares shy of the total amount of hectares planted to vines in the Armagnac region, 5300 hectares. Wow!
Situated north of Cognac, the Borderies region extends over diverse terrains, with a subsoil mix of sand, flint, clay and soft limestone - depending on the location within the cru. The heavy clay-based soil in this area is perfect for producing aromatic, yet dry brandies. This cru represents just 5% of the Charentais viticultural area and spreads across multiple towns in the Charente and Charente-Maritime regions, from Cognac and the north bank of the Charente river on its southern end, to Burie at its northern end, Cherves-Richemont and Saint-Sulpice-de-Cognac on its eastern edge, and the western edge of the Charentes department on the west side. In fact, the Borderies cru straddles the Charentes and Charentes-Maritime departments.
Père Giboin
Giboin states:
Yes, the Borderies cru is one that I particularly like because I come from the Borderies. I grew up in the Borderies. The Borderies is the smallest of the Cognac crus. It is only about 4,000 hectares, only 5% of the surface devoted to Cognac out of the roughly 90,000 hectares. This makes it a very rare and exceptional wine. The main characteristic of eaux-de-vie from the Borderies is the very intense floral nose. The bouquet you get when you first put your nose under the glass is very rich, intense with citrus fruit, flower, vanilla, with some spices too. Then, the Borderies is a rather diversified appellation, because we have what we call the Borderies du Pays Bas, the Borderies du Plateau and the Borderies des Pay Hauts. I find them quite beautiful.
Guilhem Grosperrin, the highly-reflective negociant-eleveur from Cognac Grosperrin comments:
It's a cru that I particularly like. I like this cru a lot because there is a certain diversity. And also it has human size. The Grande Champagne, for example, is very big. Even for a professional, it's hard to remember all the villages sometimes because it's so vast. You have an immense surface area. Whereas with the Borderies, it's easy, it's a small territory, it's something that you can survey by bike, the Borderies. You can go around by bike in a day, and so there is this human scale. That's the first point. The second point is that there is something very pleasant with the eaux-de-vie because there is both power from the wood and then a very particular floral finesse. A very delicate finesse. Then how do I say? A little bit Madeleine de Proust. Borderies Cognacs are like Cognacs as we imagine they once were. That's what I like.
The following historical points come from an article penned by Guilhem Grosperrin himself, titled Les Borderies, une différence très recherchée, coming from an Encyclopedia edition called Les Borderies Discrètes et Méconnues (Guillard et al.).
The history of the Borderies region is deeply intertwined with its vineyards, which were heavily influenced by small-scale farmers known as "bordiers" and the wealthy bourgeoisie of Cognac. In his article, Grosperrin quotes Borderies vineyard expert Francis Garraud, "In the 19th century, the 'bordier' was the farmer who took care of a small exploitation. In the Borderies, the farm belonged to a notable person or a bourgeois who worked mainly in Cognac. The bordiers ploughed and did the heavy work; the women harvested, tied the vines and took care of the garden. The farmers gradually became small landowners and, out of necessity, many of them began to work in Cognac, in addition to their agricultural activity" (Grosperrin, Les Borderies Discrètes et Méconnues).
Another significant aspect of the Borderies region is its historical connection to the French monarch, Francois 1er. During the sixteenth century, the king would leave his Cognac chateau for hunting expeditions on the banks of the Antenne; his view was dominated by the slopes leading to the plateau of the Borderies. It was in this region, at the castle of Dion in Cherac, that the king established his hunting lodge. Subsequently, lords established their estates in the valley of the Antenne, marked by notable sites such as Chateau de Richemont and Chateau Chesnel, and built windmills on the plateau of the Borderies. Windmills could pump water, grind grains, and aid in the cutting of wood.
Over time, the region experienced a transition from agriculture to distillation, marked by the transformation of windmills into distilleries. Grosperrin notes that "some of the former winegrowers became 'faconniers', and some of the former lords became respected winegrowers." Presently, the Borderies region is dominated by professional distillers, often associated with large Cognac houses. The Borderies has become "the garden of Cognac," with a majority of its stock reserved for these Cognac houses. This fact underscores the region's significance in an industry where "four operators alone account for more than 88% of Cognac shipments in the world" (Grosperrin, Les Borderies Discrètes et Méconnues), echoing its historical importance as a favorite spot of Cognac's nobility.
The close ties to the big houses and the Borderies cannot be understated. Not only is the Borderies cru tiny in size, but gaining access to its beautifully delicate and finessed eaux-de-vies is no easy task too. Grosperrin adds, “In the Borderies, there is the biggest concentration of distilleries in the Cognac appellation. And so what happens? What happens is that these distilleries are most often affiliated with the big houses, and Camus secondarily. A producer harvesting and distilling in the Borderies sells the eaux-de-vie to the big houses there. Therefore, actually when you're a negociant or negociant-eleveur, finding Borderies samples is very complicated. We have almost none. And why? Because most everything goes to the big houses. It's very rigid and structured in the Borderies, unlike the Fins Bois or even the Grande Champagne or other crus. In the Grande Champagne, you take your car, you walk around, you stop at the winegrower's address, and you can obtain a sample, but in the Borderies, it doesn't work like that, it's very rare that it works like that. There are very few with whom it's possible to do that. It's true that it's a very particular cru, but one I like very much.”
As has already been mentioned, the Borderies is a small cru, but despite its small size, there are three distinct sections of this one cru - even a fourth subsection - but not all equally planted to vines or sought after for wines.
Giboin states:
The Borderies du Pays Bas, is a large clay plain that stretches along the crescent of the Charente River as far as Burie, in the Charente Maritime. The Hauts of the Borderies is everything that is on the left bank of the Antenne River. The whole immediate left bank of the Antenne makes up the Hauts of the Borderies. And on the other hand, what we call the Borderies of the Plateau, which tends to yield the most famous Borderies vines, the most sought-after ones in any case. This section is the cru’s highest part with an altitude of roughly 80 meters.
Not much is said about both the Hauts of the Borderies and the section between the N141 highway and the Charente. But what’s indeed deserving of attention are the Plateau and the Pays Bas.
Guilhem Grosperrin indicates that there is an another subsection of the cru worth mentioning too:
To the south of the Plateau, and to the right of the N141 highway on the way from Saintes to Cognac, lies the gently sloping land between the highway and the Charente River. Mainly made up of groie land, this area gives Cognacs of varying quality depending on their proximity to the river. It is a rather confidential part of the Borderies, like the beautiful and somewhat mysterious properties along the Charente.
This Plateau subsection of the Borderies begins from the N141 highway and stretches to the north of the appellation, including the communes of Cherac, Louzac-Saint-Andre, Saint-Laurent, and Saint-Sulpice. This portion of the Borderies is by far the most extensive and most sought after.
The allure of Cognac from this specific subregion within the Borderies cru is attributable to various factors, as explained by different producers. Giboin, for instance, evokes the historical links of the cru to the big houses. He posits, “It is essentially linked to the trade that makes these Borderies of the Plateau more sought after than for the other Borderies of the Pays-Bas or elsewhere," and further asserts that the Plateau's unique conditions result in Cognacs that are somewhat richer.
On the other hand, Grosperrin believes the soil composition of the plateau plays a crucial role. He explains that the particular mixture of clay, limestone, and silica in the soil provides an environment that's well-suited to vine cultivation. Grosperrin articulates, “Well, because there is a little less clay, there is more limestone and there is silica, and so this mixture of clay and silica is a mixture that is overall good and particularly adapted to the culture of the vine.” (Guillard et al.)
It is worth noting that the Pays-Bas is actually quite an immense plain, with only a small portion of it cutting through the very eastern side of the Borderies cru. The vast majority of this so-called pays-bas is situated in some of the other Bois crus.
On the actual soil of the Pays-Bas, Giboin comments:
The soil here in the Pays Bas is dark clay actually. So we basically have around 60 to 70 centimeters of clay and then 30 centimeters of gypsum and then again 60 centimeters of dark clay and again gypsum for the vines here. Because the clay is quite deep it's hard to reach the water and it makes eaux-de-vie with citrus aromas like pomelo, orange or candied fruit. This is really typically what we get in the eaux-de-vie from the Pays Bas of Borderies. In the other Borderies areas, like in the Plateau, for example, we will get more notes of Violet or Iris.
Also perhaps that greater richness evoked previously.
Also, Giboin goes on to state that the dark clay soil where they are located in the Pays Bas makes it very hard for the vines to get water. And so when the vines do not get enough water to stay alive, the vines themselves in a way pump the water found inside the actual grapes. This in turn decreases the sizes of the grapes, but increases the concentration of the juice inside the grape. The grapes can therefore be very tiny, the vine suffers - sometimes massively - but concentrated juice inside makes good wines with stellar results after distillation.
The wonderfully readable Encyclopedia of Cognac (Faith and Guillard) specifically states about the Pays Bas:
North of Cognac lies an area with clay and marl soil called the "Pays Bas", French for the "low country". Two branches of the Charente, the Antenne and the Soloire, cross this land, wet in winter, dry in summer, offering the ugni blanc grape an atypical terroir with deep deposits of gypsum. The soil of the Pays Bas gives wines used for distillation a lemony freshness and a dominant note of exotic fruits (banana, grapefruit). The resulting brandies taste like a surprisingly sweet, watered-down "fruit salad" of pineapple, orange or mandarin that is very long on the palate and has a tart finish suitable for ageing. Oak imparts roundness and complexity very early on; the flavors change (candied fruits, prune).
Grosperrin furthermore comments on this unique slice of the cru:
The "pays bas" is a vast plain that begins a little upstream from Jarnac and extends to the vicinity of Saint-Hilaire-de-Villefranche. Contrary to what one sometimes hears, the "pays bas" do not only belong to the Borderies, far from it, but it only crosses cru in the east. The first traces of this depression can be found in the lower part of Cherves. Wet, clayey soils, are not very suitable for vine growing, with the notable exception of the years 1875-1914, when the vines located in these flooded hollows resisted the assaults of phylloxera. (Guillard et al.)
Due to the winter floods in the Pays-Bas, the standing water would drown the insect, effectively killing it. Consequently, vines in the Pays-Bas looked attractive for winemaking at the time since the vines were somewhat resistant to the pest’s violent sweep through the region. Because so many set up shop to grow vines in the 19th century, the Pays Bas section of the Borderies and Bois cru as we know it today still has a large presence of vines.
Grosperrin continues by adding:
In 1909, this part of the Borderies was placed in the Bois crus, but one can think that these areas, sometimes marshy, do not belong to the Borderies more than to the Bois. The best explanation for the presence of vineyards and plots of land on these ungrateful lands is probably the phylloxera pest, which allowed the vines to be cultivated by enterprising winegrowers who had fled from communes ravaged by the insect. Today, it is still an important wine-producing area. Francis Garraud, a retired winegrower and sworn broker, has been living in Cherac for several generations. "I remember Andre Loret, a winegrower in Palin, who I saw harvesting barefoot because the clay was sticking to his boots. Other winegrowers wrapped bags of fertilizer around their shoes to avoid sinking into the clay up to their knees. (Guillard et al.)
Giboin, a producer with firsthand experience of this challenging clay soil, confirms this sentiment:
There have been vines on these large clay plains for a very, very long time. There were also vines that were more resistant to phylloxera in 1870 thanks to the very compact clay that did not allow the insect to enter the roots and breathe.
Readers who have made it this far now have a decent grasp of this small but cherished cru. It’s one thing to read about the origins of the Borderies cru, its history, its subsections, and the general characteristics of the eaux-de-vie produced, but the next most logical step is to actually taste some Cognac from the Borderies.
All of the Cognacs below are from this spectacular, even noble, cru. Where possible, we’ve made an effort to indicate if the Cognac comes from the Plateau or the Pays Bas. We too can already imagine some fun tastings in our near future sipping, enjoying and reflecting on these Borderies gems.
And special thanks to Guilhem Grosperrin and Pierre-Louis Giboin for their thoughtful responses and insights to our questions. Any responses that did not come from a cited publication came from phone conversations with the respective producers.
Now for the serious stuff: the Cognacs. Cheers to the Borderies!
Orange flavored chocolate, dried fruit and bourbon. Great stuff and better than many bottles twice the price. Tested next to three of the most/best reviewed cognacs on the site and a clear winner for me. I immediately ordered another bottle after trying it.
Nose and mouth consistent with apricots, dried fruits, nuts, flowers, and a hint of old Irish pot still whisky. I get pronounced violets, similar to violet candies when I smell it straight from the bottle, but from the glass, I get а flower bouquet I cannot distinguish. Dry and spicy finish on the...
I am pleasantly surprised by the variety of flavours that this cognac offers. Not necessarily spices, but baking flavours that are difficult to identify in any case. An effort that I am happy to make. Highly recommended, go for it!
I am impressed by this stuff every time I drink it. It’s just so clean and direct in its delivery that if you like the flavours it will never disappoint. It’s not hugely complex for a spirit of this age, but the tropical fruit in the flower shop nose is great and way the liquid melts intense fruit...
I really did not want to review this or bring the rating down.But I felt compelled to give my personal experience with this Cognac. In all honestly, this was a 3/10 me. Forgive me but maybe it just personal preferences and I am no connoisseur. The nose is harsh, 2 dimensional and forgettable. It...
On the nose: Fruity biscuit with violets, perfume of sumptuous grapes. Palate: Creamy on the palate, toffee caramel, rock sugar apricot, light pleasantly refreshing sourness, some hints of fruits like ripe greengage, a little bit charred vanilla coming up in between, hints of gooseberries, a glimpse...
Cognac age Tres Vieille Reserve
Growth area Borderies - Blend of Plateau and Pays Bas
Bottle size 700ml
ABV 40%
Antoine Ordonneau about his Très Vieille Réserve:
Our Très Vieille Réserve is a quality to be enjoyed with good friends! It's a rare and delicious product: a real treat and exactly what a Borderies Cognac can and should be.
Cognac age Vintage
Growth area Borderies - From Pays Bas
Bottle size 700ml
ABV 45.7%
Pierre-Louis Giboin on their new cask strength Vintage Cognac:
I find the 2003 really very interesting. It's certainly an acclaimed vintage. It’s a Cognac that has only been reduced twice to reach a level today that is now down to around 45% abv, and it handled the two reductions really well. It never saw any passage in new oak, only being matured in old red barrels. It’s exceptionally round, silky, very interesting personally. I found that in the mouth we have pear, cherry, cinnamon, nice roasted notes, and a good unctuous texture.
Cognac age XO
Growth area Borderies - From the Plateau
Bottle size 700ml
ABV 52,1%
Guilhem Grosperrin about his N°64 Borderies:
Yes, so the N°64 Borderies comes from the Plateau, just next to Burie. And so this is typical of the history of phylloxera, it comes from a property that had been purchased by some folks shortly after the arrival of phylloxera. These folks were from the Vendée and of very modest means. At the time they had no vines and they arrived at the property to take care of the raising and breeding of animals. The land was inexpensive because the Charentais had left, and so the Vendéens bought the land cheaply primarily to do the breeding and raising of animals. In fact, that's how the Charentes butter was created, because the Vendéans introduced breeding and the cooperative wineries that made wine began to make milk and so on. This Cognac was produced by this small property. I purchased it from the woman who inherited the lot from her husband who passed away quite some time ago. It is a very very good N°64 Cognac, very fine and very powerful at the same time. It's quite typical for the Borderies.
This was an excellent XO for the price point and a great representation of the Borderies region. Fragrant and easily sippable at 42 percent ABV. Unlike other XO's I've tried that were very bold, Le Roch is a little more subdued but not lacking character or flavour. Shared a little with friends this...
Pure pleasure!!! On the nose aromas of tobacco, violet, tangerine, leather notes, jasmine cherry sirop.. On the palate pastry and notes, red berries,cherry marmalade, blackcurrants, a very elegant rancio, fruit cake, cherry cream fresh licorice at the aftertaste, dry figs, a little bit of black...
I received this cognac for my birthday and I must say that I was perplexed since it was unknown to me. I usually drink Jean Fillioux. It was a present made by my son who, at 21, does not have great experience in alcohols. At least that applies to my son. Of course he sought counsel from the liquor...
Palate: Silky and oily in texture, unfolding with layers of dark fruit, warm spice, and a subtle earthiness. Well-rounded and smooth, with no bitterness.
Finish: Long and lingering, with the warmth of cinnamon and a gentle smoky undertone fading into dried fruit and soft oak.
This is a cognac I have at home. This is good affordable borderies that it is easy to enjoy. It is nice looking with a clear golden color. On the nose it is quite rich with vanilla, floral notes, and also darker notes like cacao, leather and some tobacco. It needs some air to open up. In mouth it...
Beautiful dark amber, looks every bit its age. This one has opened up since the neck pour and really is a nice complex pour. Accurate description above on the nose. I find a bit more spice (baking spices) than the nose suggests, decent rancio, smooth with candied fruits and caramel. Overall a really...
Shiny deep amber colour. A complex nose on fine spices, caramelized apples (apple tart), nuts, roasted nuts. On the palate sweetness of baked apples and pears, fine pastry and roasted nuts again; the alcohol is perfectly integrated. The finish is quite long on spices and nuts, also roasted almonds;...
Nose: Aromas very melted, cohesive - sum more than the parts Complex Spices Pepper Caramelized pears Naturally Sweet Nuts and hazelnut Opens up beautifully in the glass Palate: Rich, complex, deep Nutty Caramelized pears and apples (apple cinnamon apple sauce) Naturally sweet Fresh...
Palate: On the palate, the experience is equally rich and multifaceted. The nutty flavors blend seamlessly with the sweet, caramelized notes of pears and apples, creating a harmonious taste. The spices and pepper reemerge, adding layers of complexity and depth. The natural sweetness underscores the richness of the spirit, while its age lends a sophistication that's rare, yet it retains a lively freshness that belies its years. One knows the Cognac has an advanced age, but it still is lively and fresh. 43% abv is spot on too.
Finish: The finish is medium-long, with the spices and sweet caramelized fruit lingering on the palate. There's a continuity of the nutty and naturally sweet flavors, ensuring a rich and satisfying end.
At first pour the nose contains a lot of heat, not unexpected with a cognac bottled at 49%. In the glass it holds a pale honey color. Upon tasting there is a bit of red apple and plenty of black pepper spice. The finish is long with just the linger of alcohol. A pleasant drink to finish one’s night...
Everything is so sweet here. Bord de Mer, that smells like holidays, with a little white wine and oysters. And this cognac… Colour: full gold. Nose: we find the slightly more rustic side of cognac, which is no displeasure as it brings us even closer to malts. Nougat and touches of fino, sending...
Palate: The attack is bright and spicy, transitioning to citrus fruit with a hint of herbaceousness.
Finish: Slightly salty, making it an excellent match for oysters.
This is a stunning cognac, the non chill filtering makes a huge difference. The tasting notes are: N: Juicy, fruity, tobacco, blackcurrant, cedar/saffron (hint) dunnage, grapes, chocolate, plum P: Earthy, smooth, sweet plums, violet, cedarwood, sandalwood, nutmeg, rancio, peaches, dates F:...
This is a stunning cognac, the non chill filtering makes a huge difference. The tasting notes are: N: Juicy, fruity, tobacco, blackcurrant, cedar/saffron (hint) dunnage, grapes, chocolate, plum P: Earthy, smooth, sweet plums, violet, cedarwood, sandalwood, nutmeg, rancio, peaches, dates F:...
Deep golden colour. The nose is very "Borderies" with a lot of floral notes (violets, daffodils, white lilies) mingled with light honey. Elegant and inviting. On the palate juicy fruits like peaches and red sweet apples followed by fine spices and a balancing oaky bitterness. The finish is quite...
Palate: greedy mouth of vine peach and apples.
Finish: a light rancio with a touch of fruit confits.
I first tried this as an impulse buy at CDG duty free shop on my way back to the states. It turned out to be a great find for me. Aromas start off with orange peel and other fruit. Very smooth and balanced. I also tried the white label Cordon Blue, but I prefer this one. I'm on my second bottle...
Already appreciate the classic Cordon Bleu for its own merits. But Cognac Experts had the new Extra (blue label) on a special promotional price, so I took the chance and ordered one. I shouldn't have doubted. Martell always makes an excellent product. I do think this new variant on the classic Codon...
Nose: Firstly, the aroma of tarte tatin with sweet cinnamon - followed by fine notes of dried fruits, apricot, grape and almond.
Palate: Blackcurrant followed by more grape, fig and nuts. Elegant and balanced, showing a sustained finish with expressive notes of candied orange peel.
This is a wonderful cognac especially at the price it sells for. A wonderful aroma lifts from the glass showing no alcohol in the nose and if anything a bit of wood (possibly oak?). It fills the mouth with the wonderful taste of cognac the taste from my first introduction to cognac. A lingering...
Eye: Deep mahogany
Nose: Subtle fragrance of wild violets and jasmine
Palate: Gently evolves, showcasing all that is great about the Borderies terroir. Delightfully lingering finish.
Complex nose with nuances of quince, figs and dates, hay, dried flowers. On the palate also these dried dates and figs, wax, floral sweetness (as you get from tasting honey clover) mingled with creamy toffee. The finish is of medium length with fine tannins and really elegant.
A beautiful amber in the glass, an absolutely honest jewel like color. The nose is floral, the way nectar must smell to bees, perfume before being distilled into an essence. Sweet, but floral-sweet, not fruit, very pleasant with just a hint of the 42% abs. The mild finish is not particularly lengthy. An...
Nose: Dried fruits, floral that is marked by the Borderies violet notes. Luxurious notes of honey, plum, and cedarwood.
Palate: Toffee, dried figs, and jasmine. A medium-light body that is and a finish that is rounded and creamy.
Just got this today. The nose was good and Inviting. No wood at all, mostly fruit and spice on the nose. Immediate sweet fruit in the taste and some indistinguishable spices. Definitely a nice sippin’ and kick in it cognac. Some burn but mostly smooth. You will like this cognac. You will enjoy...
Orange zest wrapped in tobacco. Has a resemblance to the VSOP Borderies, but this is less overtly fruity. The extra ageing has made this a bit magical. On the palate there is orange with traces of chocolate, oak is prominent along with heaps of spices on the palate. The train of spice is intermingled...
I first tasted this Cognac while waiting for a flight. I purchased based on my relaxing and memorable experience with this cognac. I have tried some of the other Camus' but the Bordieries Family Reserve is worth the extra few dollars for a smoother finish. One of my favorites!
Palate: Powerful, rich and creamy with a particularly velvety texture revealing the intense aromas of pastries, subtle spicy notes, cinnamon and dried fruits.
Finish: Floral lasting hints with delicate violet notes.
