The 2008 Semillon Sauvignon Blanc L.T.C. is a more typical composition: 50% Semillon, 40% Sauvignon and 10% Chardonnay. With notes of waxy lemon, key lime, guava and a touch of toasted almond plus a little honeycomb and straw, it has great tension in the medium bodied mouth revealing crisp acidity and some minerality in the long finish. Drinking now, I anticipate that this vintage will evolve more of that pleasant honeyed/straw character over the coming 3-5 years and drink to 2017+. 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.