Pierro L.T.Cf. Cabernet Sauvignon Merlot, Margaret River,Australia

皮耶諾酒莊L.T.Cf.赤霞珠梅洛混釀紅葡萄酒

點擊次數(shù)：5782

The 2019 Cabernet Sauvignon Merlot L.T.Cf. is medium bodied and distinctly silky, but this is what we have come to expect from this cuvée. There is tobacco leaf, bay leaf, raspberry bramble, cassis, saltbush, a lick of licorice and layers of dried exotic spice. It's elegant, moving to ethereal, a rare descriptor for Cabernet Sauvignon. It has a "slick" sheen to the tannins, glossy. I'm always reminded of that when I taste it. 14% alcohol, sealed under screw cap.

The 2018 Cabernet Sauvignon Merlot L.T.Cf. (Little Touch Cab Franc) is super pretty—it can’t hide its vintage origins of red fruit and breadth through the finish. The wine has latent power and very fine tannins. It is long and lingering, with spooling acidity, elegant and medium-bodied.

Medium-garnet colored, the 2011 Cabernet Sauvignon Merlot L.T.Cf. displays a nose of warm black and redcurrants, stewed plums and rhubarb with touches of dried Provence herbs and yeast extract. Medium-bodied, it fills the palate with red and black fruit flavors complemented by an herbal lift and medium levels of chewy tannins. It finishes long. Drink it now to 2019+. No known USA importer.

The 2008 Cabernet Sauvignon Merlot L.T.Cf. (Little Touch of Cabernet Franc) is a blend of 53% Cabernet Sauvignon, 32.5% Merlot, 10.5% Cabernet Franc, 2.2% Petit Verdot and 1.8% Malbec. Deep garnet colored, it gives a good intensity of fresh blackberry and red currant aromas over classic notes of cassis, cigar boxes, pencil lead and black olives. Medium-full bodied with just enough muscular fruit to flesh out the taut structure of crisp acid and medium-firm grainy tannins, it finishes long and savory. Drink it now to 2017+. Dr. Mike Peterkin established Pierro in 1979 and has been the man behind the label ever since. All the wines are amongst the best in the region, but it’s Peterkin’s Chardonnay that really excites me. Grown on granitic Willyabrup soils, the Chardonnay is 100% fermented in oak, about 50% new and 50% one year old. Inspired by Robert Mondavi who visited the region in the early 1980s, since 1986 the Chardonnay undergoes 100% malo-lactic, which is a little unusual for this region but necessary, Peterkin believes, for imparting complexity. Pierro does not currently have a USA importer but exports to most other major markets.