expert reviews about
2016 Bird in Hand Pinot Gris
James Halliday (2015 Vintage) says
Hand-picked/whole bunch-pressed, 85% stainless steel fermented with cultured yeast, 15% wild-fermented on solids in used French oak barriques, 4.8g/l residual sugar. Worth the effort; nashi pear, citrus and apple flavours are framed by some nutty nuances, the residual sugar barely perceptible, the length good.