The 2019 Cabernet Sauvignon Merlot Reserve leads with a charry, dark, resinous nose, which belies what I know will be delicate and detailed fruit beneath; there always is. Delicacy, that is one of the calling cards of the Pierro reds, in my mind. With boysenberry, bay leaf, sweet pea, cassis, strawberry, roast beef crust and violets, there's an array of flavors that may not seem cohesive in a list, but the wine pulls together nicely in the mouth. A blend of Cabernet Sauvignon (in the majority), Merlot, Petit Verdot and Cabernet Franc. Matured in new French oak. 14% alcohol, sealed under screw cap.

Medium garnet in color, the 2009 Cabernet Sauvignon Merlot Reserve presents notes of warm red and black currants, mulberries and plums with underlying suggestions of dried herbs, tobacco, oolong tea and soy. Light-bodied with a good amount of mid-palate flesh supported by refreshing acidity and a medium level of finely-grained tannins, it finishes with good length. Drink it now to 2019+. No known USA importer.

The 2008 Cabernet Sauvignon Merlot Reserve is a blend of 60% Cabernet Sauvignon, and the rest Merlot, Cabernet Franc, Malbec and Petit Verdot. With a medium-deep garnet-purple color, it has intense aromas of warm blackberry, plums, cedar, tobacco a touches of mint and thyme. Medium to full bodied, it has a moderate concentration of fruit supported with a medium level of fine tannins and medium to high acid, finishing long. It should drink best 2011 to 2017. Pierro's Dr. Mike Peterkin informed me that he produces the Semillon Sauvignon Blanc LTC 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 malo-lactic. Funny thing was that malo-lactic 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% malo-lactic. Pierro does not currently have a USA importer but exports to most other major markets.

Of a similar blend, the deep garnet-purple colored 2007 Cabernet Sauvignon Merlot Reserve is a richer, fuller style. Revealing aromas of tar, game, truffles, black currant and loam, it has concentrated savory and fruit flavors with a backbone of medium level, fine grained tannins and medium to high acid lasting throughout the long finish. Drink it now to 2018+. Pierro's Dr. Mike Peterkin informed me that he produces the Semillon Sauvignon Blanc LTC 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 malo-lactic. Funny thing was that malo-lactic 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% malo-lactic. Pierro does not currently have a USA importer but exports to most other major markets.