Blended of 50% Semillon, 40% Sauvignon and 10% Chardonnay and weighing in at a relatively modest alcohol of around 12.5%, the 2006 Semillon Sauvignon Blanc L.T.C. has lovely lemon zest and hay aromas plus some lemon curd and kumquat. Light to medium bodied, the palate is very crisp with good intensity. This backward vintage is still a little primary but is showing some evolvement with a touch of lanolin and honey-nut character in the long finish. Drink it now to 2016+. Pierro's Dr. Mike Peterkin informed me that he produces this wine in a style built to age. It is mostly stainless steel fermented with a small proportion of oak influence. From the early days, Mike set out to produce his flagship Chardonnay in a dogmatically Burgundian style, right down to naturally occurring malolactic. Funny thing was that malolactic bacteria isn't indigenous to the region, so he had to have a culture specially flown-in back in 1986 to introduce to his winery. Today, the wine remains 100% barrel fermented, employing about 50% new French oak barriques and 50% one year. Bucking the recent trend in this region, it still (spontaneously) goes through 100% malolactic. Pierro does not currently have a USA importer but exports to most other major markets.