Before taking over the family domaine, Charly worked for a few years in the Aube, the southernmost part of Champagne that borders on Burgundy and is a short way from Chablis. With his experience working in Champagne, Charly always wanted to produce his own sparkling wine and jumped at the chance to acquire a small vineyard in Molosmes, on the border with Champagne. The domaine is one of the few that produces their own Crémant entirely in house from start to finish, including aging, riddling, and disgorging each bottle by hand.
Planted 1989-1990 (Clos Jacquin) et 1994-1995-1996 (les Beauvais)
Wines are first aged for the first year in stainless steel tanks, then on lees for 16 months (minimum is 9 months Crémant, 15 months for Champagne)
The domaine Paul Nicolle is firmly rooted in the village of Fleys, a winemaker village in the middle of the vines located just four kilometers from the town of Chablis. The Nicolle family traces their history in Fleys back to the late 19th century. The domaine was originally created by Paul Nicolle in the 1950s, and was then revived by his grandson Charly many decades later. The domaine has long applied integrated farming methods and is committed to sustainable agriculture through the HVE (High Environmental Value) certification.
The largest holdings of the domaine are in AOC Chablis, located mostly around the village of Fleys, including holdings in two premier crus: Les Fourneaux and Mont de Milieu. A total of six appellations are produced under Paul Nicolle's name: Petit Chablis, Chablis, Chablis 1er Cru, Chablis Grand Cru, Vézelay, and Crémant de Bourgogne. For the still wines, élevage is done on the lees in stainless steel tanks, which produces a house style that is both fresh and vibrant, but also rich on the mid-palate. Paul Nicolle is a classically styled domaine that consistently produces delicious wines each year that are both typical of Chablis and true to their own style.
In 2014, Charly’s wife Lucie Thieblemont purchased a few hectares of Pinot Noir close to Fleys to produce a Crémant de Bourgogne. Before joining the family domaine, Charly worked for a producer in Champagne, and so unlike most Crémants, Lucie and Charly do everything 100% in house, from vinification to hand-riddling to disgorgement “à la volée.”