The Picq family has farmed its small vineyard holdings for generations, now led by Gilbert’s sons, Didier and Pascal. Didier vinifies exclusively in stainless steel, often bottling late after up to 22 months on the lees. Fermented with indigenous yeasts and raised entirely without oak, the wines emphasize purity, density, and clear terroir expression—driven by meticulous vineyard work.
The domaine produces four village wines annually: Chablis AC, a Vieilles Vignes cuvée from vines over 50 years old, and two single-terroir bottlings, Dessus La Carrière and En Vaudécorse—both comparable in quality to premier cru. They also craft two premier crus from around Chichée: the pure, complex Vaucoupin and the more powerful, soil-driven Vosgros, sourced from the family’s oldest premier cru vines.
Message from Randall:
When I first visited Didler Picq over 20 years ago it was after a few years of visiting and tasting other producers' wines that were "cleaned up" and ready to be bottled in April, most of which were boring. Didler handed me a glass and apologised, "my wines are cloudy because I have just lees-stirred the tanks; the first ones won't be bottled for 3 months yet." I fist-pumped, tasted and thanked the heavens! The rock-solid wines of Picq continue to impress, and whilst Raveneau and Dauvissat remain the top two of Chablis, Picq and precious few others are not far behind for at least 1/4 of the price!
Cheers,
Randall
2023 Vintage Reviews:
"The Picq brothers have once again fashioned excellent wines and I warmly commend them to your attention. Note that the house style is ultra-pure with no wood, and I can vouch from personal experience that the wines age extremely well." Burghound
"This is a go-to name for those seeking steely, you could almost describe them as "mean" Chablis wines that see no wood. 'The vines compensated for the small yields in the previous year. I think it's a great vintage.' Picq's wines, like others, do benefit from bottle age and require time to blossom in the glass, which is why they so often fare less well in blind tastings." Neal Martin
