Blended of 40% Semillon, 40% Sauvignon and 20% Chardonnay, which is a little atypical/richer than the norm due to a larger proportion of Chardonnay this vintage, the 2009 Semillon Sauvignon Blanc L.T.C. reveals pretty floral, orange blossom, honeydew melon and passion fruit aromas. Crisp, clean and with good intensity, there's some silkiness on the medium to full bodied palate and a 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.
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