The 2006 Chardonnay gives cooler climate notes of golden delicious apple, stone fruits, meal, roasted nut and ginger. Crisp, silky and medium bodied in the mouth, this elegant, harmonious wine has great intensity and persistence with evolving fruit and mineral flavors coming through in the very long finish. Beautiful now it should continue to evolve and cellar 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.