Paul Nicolle Cremant de Bourgogne

The Land

The fruit for Paul Nicolle’s Crémant de Bourgogne comes from Molosmes, a small village on the border of Burgundy and Champagne, just a short drive from Chablis. The vineyard sits on Kimmeridgian limestone, the same fossil-rich soil that defines both Chablis and parts of the Aube in southern Champagne. At an average vine age of 20 years, the Pinot Noir grown here benefits from a cool, continental climate — marked by long growing seasons and sharp diurnal swings — that preserves acidity and encourages slow, even ripening. This location, both geographically and geologically aligned with Champagne, is rare terroir for Crémant, and it brings exceptional structure and finesse to the wine.

The Wine

Made from 100% Pinot Noir, this Crémant (Champagne method) is vinified in stainless steel with a mix of selected and native yeasts, followed by full malolactic fermentation. The base wine is aged in tank for a year, then spends 16 months on lees in bottle before being hand-riddled and disgorged. The result is a sparkling wine with precision, length, and texture — showing notes of wild strawberry, crushed stone, white flowers, and brioche. The mousse is fine and persistent, the palate dry but layered, finishing with a mineral edge that unmistakably echoes its Chablis roots. This is not Crémant made in the style of Champagne — it’s Crémant made by someone who knows Champagne, but wanted something distinctly Burgundian.

The People

Charly Nicolle grew up in the village of Fleys, just outside Chablis, where his family has been growing vines since the late 19th century. After working in the Aube region of Champagne, he returned home with a vision: to make traditional-method sparkling wine that reflects both his Chablis heritage and Champagne training. In 2014, his wife Lucie Thieblemont acquired a few hectares of Pinot Noir near Fleys, and together they began producing Crémant fully in-house — a rarity in Burgundy. From vinification to hand riddling and disgorgement à la volée, every step is done at the domaine. This is sparkling wine made with the same care and intention as their Chablis: clean, expressive, and elegant.

 

Food Pairing

Potato latkes with crème fraîche and caviar.

The clean, mineral-driven acidity of the Crémant cuts through the richness of fried potato, while its fine mousse and subtle red fruit provide lift against the cool, briny pop of caviar. Crème fraîche bridges the two — creamy but not heavy, elegant but grounded. This is a classic, high-contrast pairing that feels both indulgent and precise and is perfectly festive.