2014 Chablis, Dessus La Carrière, Didier et Pascal Picq

2014 Chablis, Dessus La Carrière, Didier et Pascal Picq

White, Ready, but will keep   White | Ready, but will keep | Pascal & Didier Picq | Code: 39743 | 2014 | France > Burgundy > Chablis | Chardonnay | Medium Bodied, Dry | 12.5 % alcohol



Bottle 12 x 75cl



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The Story

Pascal & Didier Picq


Pascal & Didier Picq

The Picq family and their Domaine Gilbert Picq et ses Fils are based in the hamlet of Chichée, just 3km south of Chablis, and have been an established name in the region for several generations. Didier Picq is in charge of wine-making, while his brother Pascal looks after the vineyards. Daughter Marilyn looks after the commercial side in the office - a true family domaine. The father, Gilbert, is now retired and the two sons took the reins in the wine production.

The wines are both fermented and aged in stainless steel. The result is opulent, generously flavoured Chablis, with notes of honey, citrus fruits, and white pepper, which can be appreciated in its youth. The exception is Vaucoupin which has a steel concentration requiring some age to bring out its full potential. The fully, juicy structured Vieilles Vignes cuvee is hand-harvested.




Chardonnay is the "Big Daddy" of white wine grapes and one of the most widely planted in the world. It is suited to a wide variety of soils, though it excels in soils with a high limestone content as found in Champagne, Chablis, and the Côte D`Or.

Burgundy is Chardonnay's spiritual home and the best White Burgundies are dry, rich, honeyed wines with marvellous poise, elegance and balance. They are unquestionably the finest dry white wines in the world. Chardonnay plays a crucial role in the Champagne blend, providing structure and finesse, and is the sole grape in Blanc de Blancs.

It is quantitatively important in California and Australia, is widely planted in Chile and South Africa, and is the second most widely planted grape in New Zealand. In warm climates Chardonnay has a tendency to develop very high sugar levels during the final stages of ripening and this can occur at the expense of acidity. Late picking is a common problem and can result in blowsy and flabby wines that lack structure and definition.

Recently in the New World, we have seen a move towards more elegant, better- balanced and less oak-driven Chardonnays, and this is to be welcomed.



One of the most famous wine names in the world, Chablis has suffered from numerous imitators. Fifty years ago there were just 400ha of vineyards in Chablis, but today there are 4,900ha. Both the generic and Premier Cru vineyards have doubled since the early 1970s, and now include areas of Portlandian as well as traditional Kimmeridgian clay. 

Being further north than the rest of Burgundy, and on a different type of limestone (the aforementioned Kimmeridgian, with some Portlandian), the wines are subtly different in style – a touch more austere with a beautiful fresh minerality that makes them so suited to seafood. Purists believe that only the Kimmeridgian soils, with their traces of marine fossils, should be used.

The outlying Portlandian vineyards are designated as Petit Chablis, although the vast majority of production is classified as Chablis, without any vineyard name. Forty vineyards are classified as Premier Cru, however several of these are grouped together to make 11 more commonly-used Premier Cru designations. The seven Grands Crus are clustered together in a group that overlooks the town of Chablis and the River Serein.

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