Here's a textbook Pinot Gris, fermented entirely in stainless steel, kept racy and crisp (no malolactic fermentation), with bright fruit flavors of fresh cut pear. It's set in a frame of well-textured acidity, with a lick of wet stone.
Here's a textbook Pinot Gris, fermented entirely in stainless steel, kept racy and crisp (no malolactic fermentation), with bright fruit flavors of fresh cut pear. It's set in a frame of well-textured acidity, with a lick of wet stone.
Here's a textbook Pinot Gris, fermented entirely in stainless steel, kept racy and crisp (no malolactic fermentation), with bright fruit flavors of fresh cut pear. It's set in a frame of well-textured acidity, with a lick of wet stone.
Here's a textbook Pinot Gris, fermented entirely in stainless steel, kept racy and crisp (no malolactic fermentation), with bright fruit flavors of fresh cut pear. It's set in a frame of well-textured acidity, with a lick of wet stone.