2010 Gilbert Picq & ses Fils Chablis 1er Cru Vaucoupin

Community Tasting Notes (8) Avg Score: 90.9 points

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  5/10/2023 - KingBarolo wrote: flawed

  This had gone over the top

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  10/29/2021 - d'Artagnan wrote: 92 Points

  1er soir à la Ferme Au Pied Levé: À la Ferme au pied levé.
  Grand millésime et producteur, recette gagnante!
  Il commence à « mieller » un peu sur ce magnum, signe qu’il est à maturité. Pas très tendu (les 2010 le sont rarement), belle salinité, c’est bien équilibré et très digeste. Bonne longueur. Le bonheur! 92 pts

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  1/27/2018 - d'Artagnan wrote: 92 Points

  Crémaillère chez Oana et Adam (Saint-Bruno): En magnum.
  
  Nez classique chablisien, de bord de mer, de lime.
  L'acidité paraît basse, surtout pour un 2010, le vin n'est pas très tendu. Mais cette bouche est une petite merveille pour l’amateur de salinité/minéralité, c'est plein d’extraits secs. Un chablis aérien et complexe, d’une très belle longueur aromatique. 92 pts

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  6/9/2015 - AV2012 wrote: 88 Points

  Chablis: Mineral, lime and peach on the nose as well as flowery notes. Quite lean body, but the taste was not entirely clean.

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  11/9/2014 - HowardNZ Likes this wine: 92 Points

  Consistent notes with those for my previous bottle. Colour pure, light lemon. A bouquet of lemon, grapefruit and white peach. Also some oyster shell, salinity and chalk on the nose, with a touch of baking spices and notes of tropical fruits such as pineapple and passionfruit. An attractive Chablis bouquet, tending more tropical fruit than marine. However, on palate, the flavour profile is much more classic Chablis than tropical fruit. Apparent sweetness on entry. Good fruit weight and power on the mid palate. Nice acid cut, but not stinging acidity. The flavour spectrum is citric and white orchard fruits, some flint and chalk and only a touch of spice and pineapple. Excellent balance, poise and focus. Quite long, finishes quite dry and mineral, on its acids. This is a top quality Chablis 1er. It is fairly primary now so, if you're prepared to risk premox, it'd be worth cellaring for 5+ years, to see it develop additional complexity.

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