A little too advanced for its age; mild premox here. Doughy, yeasty aromas show on the nose. On the palate, Chablis typicity mixed with honeyed oxidative qualities. Juicy and tasty now but it should have tasted this way at age 20, not 10.
I never buy enough Picq! This is improving with time, with the citrus and apple notes becoming rounder and fuller, no longer beaten into submission by the wet stones which dominate the nose and palate.
Unlike my first bottle from this lot, which was terrible, this was much cleaner. Good white fruit, citrus and Chablis typicity, but with just a slight roundness to it whereas I would have preferred more defined cut, but that's just me as an acid head. Good value but far from profound.
What is going on here? Right off the bat there is something displeasing - is it oxidation already, or it just a bad whisky barrel oakiness? Put the cork back in. A couple of hours later, it's not as bad, the whisky barrel has dissipated, I don't think it's oxidized. I've read that Picq doesn't use new oak, but I am at a loss as to what is making this wine taste like this. It's not clean white fruit. Addendum: Overnight in the fridge has improved this wine. It's no longer off-putting and is much cleaner.
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