Made from 12 different parcels, this wine is chock full of flinty seashell essence, packed with a refreshing minerality, making it a quintessential Chablis. It shows a mix of both ripe white and yellow orchard fruit, quinine and a hint of citrus zest. There is a lovely sense of tension and the medium weight flavours terminate in a bold, robust and markedly dry finale, where a bracing touch of bitter lemon slowly emerges. This is unusually powerful for its level and a wine that should drink well almost immediately.
The thirteen hectares of Villages and Premier Cru vineyards are farmed sustainable. Most of the vines, several being more than sixty years old, are rooted in stony and clay-limestone soils. In the cellar, the wines are aged on the lees in stainless steel vats for 8 to 15 months preserving freshness and purity. No oak is used, new or old, in order to preserve the purity of the chardonnay fruit. With the 2006 vintage, the winery took a new direction. Instead of using industrial yeasts, they started using native yeasts. While at them time the brothers sometimes despaired at the slow fermentation, the resulting depth and textures made it all worthwhile. Now, natural yeasts are the norm and only a light filtration takes place before bottling.
Domaine Gilbert Picq is located in Chichee, a small village southeast of Chablis. Since 1976 the domaine is run by Didier, Pascal and Marilyn Picq. Pascal is responsible for the vineyards, while Didier takes care of the vinification. Marilyn is n control of the commercial side of the business. Their hillside vineyards stretch across 32-acres, including the two premier crus of Vosgros and Vaucoupin. Soils vary from marl limestone in Vosgros, to Kimmeridgian limestone in Vaucoupin. The Picq wines are typically mineral, elegant and pure Chablis with a depth and age-worthiness that comes from their precise and strict winemaking.