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The name 'LTC' is so clearly etched in the history of Pierro and the Margaret River wine industry, that the front label of this wine now refers to it as merely as the LTC. It was once the 'Les Trois CuvĂ©es' - for the three varieties found in the blend semillon sauvignon blanc  and chardonnay : some insist that LTC refers to the 'little touch of chardonnay', a term that is used on the back label. Mike Peterkin had pioneered the semillon sauvignon blanc blend  in Margaret River while at Cullen in 1979,1980 and 1981 and had success with the first wine. The 1979 Cullen Semillon Sauvignon Blanc won the trophy at the Perth Show for the best full-bodied dry white. As Mike had recognised the potential of the blend, it is not surprising that one-third of the Pierro vineyard was planted to those varieties in 1980.
The LTC has evolved over time in keeping with Mike Peterkin's idea of making a wine that, while delicious when young, has the weight, complexity and structure to evolve with time in the bottle. Today, the winemaking involves blending as many as ten different components to achieve the finished wine: the sauvignon is fermented in stainless steel; some of the semillon is barrel fermented; the chardonnay is sometimes fermented in stainless steel and sometimes in oak; some components undergo the malolactic fermentation; different yeasts are used for different batches; some parcels are fermented at temperatures that are warmer or cooler than the norm. All this enhances its ability to age so that, with some bottle development, the 'LTC' gains complexity and a richer, creamier, more viscous texture.


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