$89.99 on 6+ (code: 6saves5)

Vineyard: 50 year old vines in the lieu-dit of Butteaux, south-facing, Kimmeridgian soils
Viticulture: Pico has a program of strict yield control and a commitment to organic Viticulture. He harvests everything by hand, with hand sorting of any imperfect berries at the winery on a vibrating table de trie.
Winemaking: Fermented with indiginous yeast in older oak barrels.
Aging: Aged in older oak barrels. Sulfur analysis: 29 mg/L total sulfur, 3 mg/L free sulfur.

Thomas Pico is a rising star in the appellation and is taking great risks to farm organically in an inhospitable growing climate. The wines are concentrated and opulent, yet racy and intensely saline. All three 1er Crus are extremely limited.

Thomas Pico has established himself as as a devoted organic grower in the inhospitable growing region of Chablis. He also has developed a reputation as a maverick of sorts (our favorite kinds of winemakers) and is known for keeping his wines on the lees for much longer than his fellow Chablis brethren. The Premier Crus of Côte de Jouan, Beauregard (below) and Butteaux (from within Montmains) are from hillside vineyards between 30 and 55 years old, and are all raised in older oak. Pico’s naturally-farmed and -produced wines are the essence of “Chablis”, but not only in their briny minerality. There is a sense of vitality to the wines, and a textured density that can only come from dedicated work in the vineyards and transparent winemaking. His wines are concentrated and opulent, yet racy and intensely saline.