Arguably one of the best producers in Chablis
Domaine Charly Nicolle was created with less than one hectare in 1979 by Robert Nicolle and Josette Laroche, who can both trace their history from winemaking families in Fleys back to the late 19th century. Since the creation of the domaine, they have increased the size of their vineyards bit by bit, and currently the domaine produces wine from 20 hectares of vines.
In 1999, they were joined by their 20 year old son Charly, who had just graduated from the lycée viticole. Today, Charly is officially in charge of the domaine together with his wife Lucie, but Robert is still out in the vines nearly every day. The largest holdings of the domaine are in AOC Chablis, located for the most part around the village of Fleys. The vinification is 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.
One of the 7 Chablis Grand Crus, 'Bougros' wines are more rounded and less austere than the other Grand Cru Chablis and are therefore more accessible when young. From vines aged over 50 years of age, this Chablis Grand Cru from Charly Nicolle has all of the qualities of a Grand Cru, minerality enhanced with rich and powerful fruit.
Winemaker Tasting Notes:
With hues of yellow straw, this brilliant wine shines with bright clarity, filling the nose with delicate, pure aromas. Floral notes from its clay-limestone origins reign. In mouth, its character, the terroir and all the qualities of a Grand Cru are revealed: mineral and rich, powerful ripe fruit.
Technical Data:
Appellation: AOC Chablis Grand Cru
Production region: Bourgogne, France
Colour: White
Grape variety: Chardonnay
Vineyard Vine location: “Bougros”
Surface: 0,15 hectares
Production: 50 hectolitres per hectare
Soil: Clay and limestone on underlying kimmeridgian
Vine density: 8,300 vinestocks per hectare
Average vine age: Between 50 and 60 years old
Fermentation period: Approximately 30 days
Temperature control: Between 16 and 18°C
Malolactic fermentation: 100%
Yeast: Natural
Maturation Containers: Stainless steel vats (from 25 to 100 hectolitres)
Maturation on lees: Yes
Maturation period: 12 months
Fining/Filtration Fining: Clay
Filtration: Tangential
Cooling: Yes
Serving temperature: 12°C
Aging: Between 5 and 7 years
Wine analysis Alc/Vol: 12,8 %
Acidity: 4.3 g/l H2 SO4
Residual Sugar: 0.40 g/l