2011 Chablis
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Proprietor Thomas Pico brought in his 2011s from September 6 to 25, late for the vintage, but quite early for a grower who prefers to harvest far later than is the norm in Chablis. Pico notes that 2011 was an early harvest with generous yields, but one with a lot of puriture that required considerable vineyard work and sorting. Except as noted, the 2011s were fermented in oak (with ambient yeasts), where they spent 12 months prior to being racked into steel. Pico believes the wines need a second winter in the cellar to fully form. It's hard to argue with that view given the quality of the wines that have emerged from these cellars over the last few years. Pico fans should note that the Montmain has been relabeled as Butteaux, which is a climat within Montmain. The parcel and wine are the same as in prior years. Pico bottled the Chablis in February 2013, while the 1er Crus were all bottled in March 2013.
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