2010 Chablis Village
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2013 - 2013
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Didier Picq's wines are always on the big side, and that is amplified in 2011. Picq harvested his 2011s from September 6 to 15, which is to say slightly on the late side relative to his peers. Of course, the 2011s are still very young. It will be interesting to see what direction they take over the coming year. I also tasted all of the tanks that will be blended into the straight Chablis. The 2010s also showed beautifully across the board.
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Despite their sometimes exotic aromas and flavors, Didier Picq's 2011s have a racy, tangy quality that gives them more personality than most wines from this vintage.Picq told me he keeps a lot of the heavier lees to facilitate his natural yeast fermentations (this is no doubt at least partly why his wines always boast a thickness of texture), and they went particularly quickly in 2011.Both the primary and secondary fermentations were done by Christmas, and yields in 2011 were full.Incidentally, Picq harvested on the late side, from September 7 through 15, bringing in fruit with potential alcohol between 12.0% and 12.7% and chaptalizing most of his wines lightly.Acidity levels are in the healthy 3.9 to 4.2 range.Picq's 2010s, impressively rich and concentrated from tank last year, have turned out very well.
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2013 - 2016
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Didier Picq's vineyards are all located in the Chichée, which is just a few kilometers outside Chablis. Picq is among the growers who use stainless steel exclusively. The wines are fermented with indigenous yeasts, which is not as common in Chablis as it is in other parts of Burgundy. The wines undergo full malolactic fermentation and are bottled on the late side. The house style is one that emphasizes a bold, direct expression of fruit with tonalities that tend towards peach and apricot rather than the brighter, citrus-infused end of the spectrum. The wines can be enjoyed pretty much upon release. I tasted all of the 2010s from tank and the 2009s from bottle. As is the case throughout Chablis, the 2009s here are rich and low in acidity (in relative terms) while the 2010s are decidedly cooler and focused. Picq plans to bottle his 2010s in January/February 2012.
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Didier Picq told me he''s been starting with more bourbes, and yet he hasn't had to fine any of his wines in three or four years, as they've had little in the way of proteins. "It's really a mystery to me that the wines are falling bright," he said. Picq described his 2009s as "too easy, but nicely balanced; they got better later in elevage, and started showing more terroir character. But they don''t have the tension or the impact of the 2010s."
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