Cognac VSOP Borderies (700 ml)

Jean-Baptiste Camus founded the house in 1863, and five generations later it remains the only major Cognac producer to bottle a commercially available 100% single-estate, single-cru Borderies expression — a category Camus itself pioneered. That independence

from multinational ownership is not incidental: it is the structural reason the house can commit 188 hectares of its own Château du Plessis estate entirely to the Borderies cru rather than blending for volume.

Borderies is the smallest of Cognac's six crus, its clay-limestone soils dense with silex flints — a geological signature that drives the cru's characteristic violet florality and rounded texture, markedly softer than the austere, chalk-driven profile of Grande Champagne.

Camus's 188-hectare block is the largest single-producer holding in the appellation.

The production sequence amplifies what the terroir begins: grapes are pressed within approximately two hours of harvest, fermented for roughly six days at 21–26°C using three house-selected yeast strains, then distilled sur lies in copper Charentais alembics to build ester complexity and textural weight.

During the second distillation, Camus's patented 'Intensty' method draws twenty one-litre samples from the heads fraction, identifies the single litre of highest ester concentration, and reintegrates it into the hearts — a process applied across all expressions since 2003.

Aging proceeds in 350 L Limousin oak casks, lightly toasted and predominantly previously used, to preserve rather than override the floral aromatics.

The VSOP's special distinction within the range is its position as the entry point to 100% estate Borderies fruit — no multi-cru dilution, no boisé, no added sugar — delivering the cru's candied-violet and soft-fruit register at VSOP maturity.