Gilbert Picq
Summary
Domaine Gilbert Picq et Ses Fils is a small family-run estate in Chichée, Chablis, where siblings Didier, Pascal, and Marilyn Picq craft pure, mineral-driven Chardonnay wines from 13 hectares of Kimmeridgian limestone soils. Their commitment to traditional methods—hand harvesting, exclusive stainless steel fermentation, and sustainable viticulture—delivers authentic expressions of classic Chablis terroir while maintaining exceptional quality outside the spotlight of mainstream wine attention.
Heritage & Leadership
Domaine Gilbert Picq et Ses Fils is a family-owned estate located in the village of Chichée, approximately four kilometers east of Chablis town in Burgundy, France. The domaine has been in the Picq family for multiple generations, with the current operation led by siblings Didier, Pascal, and Marilyn Picq. Didier manages the vineyards, Pascal oversees the cellar operations, and Marilyn handles the administrative and commercial aspects of the business. The family maintains a deliberately small production focus, allowing them to maintain hands-on involvement across all aspects of winegrowing and production.
Vineyards & Wines
The Picq family cultivates approximately 13 hectares of Chardonnay vineyards spread across the Chablis appellation. Their holdings include parcels in several premier cru sites, including Vosgros and Vaucoupin, as well as old-vine plots in village-level Chablis. The vineyards sit on the region's characteristic Kimmeridgian limestone soils, rich in fossilized marine organisms that contribute to Chablis' distinctive mineral profile. The domaine produces a focused range of wines including Chablis, Chablis Premier Cru, and a village-level old-vine cuvée called "Dessus La Carrière." Their vineyards face primarily southeast and east, providing optimal sun exposure while maintaining the cool-climate conditions essential for classic Chablis production.
Philosophy & Practice
The Picq family adheres to traditional winemaking methods that emphasize minimal intervention. They harvest grapes by hand and use pneumatic pressing to extract juice gently. Fermentation takes place exclusively in temperature-controlled stainless steel tanks, deliberately avoiding oak to preserve the pure expression of terroir and varietal character. The wines undergo complete malolactic fermentation and are aged on fine lees to develop complexity while maintaining freshness. The family practices sustainable viticulture with careful attention to soil health and biodiversity in the vineyards. Their winemaking approach focuses on expressing the distinctive mineral character of their Chablis terroir through precise, clean winemaking that allows the vineyard characteristics to remain at the forefront of their wines.