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Dom Picq – Chablis 1er Cru Vosgros

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France
Burgundy
Wine
White

The Facts

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 This wine has a textured plumpness overlying its racy acidity. Full-bodied and satiny with a core of crisp orchard fruit.
Sustainability Green Practicing, Natural Fermentation

The Story

The Picqs have two parcels here totaling 3.5 acres. The larger of the two was planted in the 1960s; the smaller (half the size) was planted in the early 1980s, and both parcels face southwest. Vosgros is on the left bank. Its soil is brown marl limestone, and its wine, young, has a textured plumpness overlying its racy acidity.

As an historical aside, the spelling of Vosgros was only codified in 1938 when the appellation of Chablis was created. Before that, there were various spellings and pronunciations, but a common one, from an old map in Didier’s cellar, was Vaussegros, pronounced vauss-gross, with both s's being hard. This is how their father’s generation referred to the vineyard. These days the s's are silent.

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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