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Dom Picq – Chablis

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France
Burgundy
Wine
White

The Facts

UPCs 2023 (750ml) - 8 94510 00094 6
Origins France > Burgundy > Chablis
Appellation Chablis
Varietal Chardonnay
Cepage 100% Chardonnay
Winemaking Fermented with native yeast. Aged in steel. No fining and only a light filtration.
Markets Texas

Trade and Media

The Character

Tasting Notes A quintessential Chablis full of flinty seashell essence. Steely, focused and mineral-laden. Extremely age-worthy.
Sustainability Green Practicing

The Story

Brothers Didier and Pascal Picq quickly established themselves as rigorous growers after taking over this
32-acre domaine from their father in 1976. No pretense here, just fabulous, true Chablis. They look for
elegance, depth, purity of fruit, length and minerality in their wines while aiming for age-worthiness and
moderate levels of alcohol.

About Dom Picq

Producer Story

Brothers Didier and Pascal Picq quickly established themselves as rigorous growers after taking over this 32-acre domain from their father in 1976. They prune severely in winter and de-bud twice in spring for low yields. They farm according to the pragmatic, sustainable principles of lutte raisonnée, or reasoned fight, and all that keeps them from being considered organic is their preference for new fungicides rather than copper. They do alcoholic and malolactic fermentation in steel, and age the wine in steel. For a while, their Japanese importer demanded that they make a cuvée in barrel for him, but eventually he saw the light and gave it up. They look for elegance, depth, purity of fruit, length and minerality in their wines, while aiming for age-worthiness and moderate alcohol.

Producer Story

Brothers Didier and Pascal Picq quickly established themselves as rigorous growers after taking over this 32-acre domain from their father in 1976. They prune severely in winter and de-bud twice in spring for low yields. They farm according to the pragmatic, sustainable principles of lutte raisonnée, or reasoned fight, and all that keeps them from being considered organic is their preference for new fungicides rather than copper. They do alcoholic and malolactic fermentation in steel, and age the wine in steel. For a while, their Japanese importer demanded that they make a cuvée in barrel for him, but eventually he saw the light and gave it up. They look for elegance, depth, purity of fruit, length and minerality in their wines, while aiming for age-worthiness and moderate alcohol.

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