The Nicolle family has been based In Fleys, a small village just four kilometers from the town of Chablis itself, since the late 1800s. Paul Nicolle began making wine in the 1950s; now, more than seventy years later, his grandson Charly carries the torch. They have been practising sustainable agriculture for many decades and have obtained a High Environmental Value certification.
Charly's wife Lucie works alongside him at the domaine. A former chef at the Michelin-starred Cote Saint Jacque Restaurant, Lucie met Charly when he was delivering some wine!
Chablis Vieilles Vignes
This wine has all the textbook freshness and vibrancy but also has a gorgeous richness to it — usually something we would associate with more expensive Chablis.
They use a mix of both selected and natural yeast fermentation (depending on the tank), while malolactic fermentation is carried out in stainless steel tanks. The wine spends 8-12 months on the lees with 10% in used oak barrels.
Paul Nicolle is a classically styled domaine but with a very distinct style, and this wine really stopped us in our tracks.