With an exotic, opulently tropical nose, the 2007 Chardonnay displays supporting notes of chalk, pineapple, green mango, toast and cashews. This is a concentrated, richer, fuller bodied style, just a little less fine than the 2008 with the texture going a little oily. The finish is very long. Drinking now, it should cellar to 2016+. 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.