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Take a lesson from the well versed Rosé rectors on the Cotes du Rhône and you'll be adding a measure of the arcadian Cinsault grape into your Grenache ferments, conceiving an animate and engaging ochre pink wine. There's a real affinity between the balmy maritime climes of McLaren Vale and the swarthy, effusive varietals that hail from the French south. Bondar»
Pietro D’orsa found work in Australia as a winegrower circa 1868, quenching the thirst of miners during the Victorian gold rush. Several generations later, Pietro's progeny returned to viticulture. Sanguine»
Lenton Brae can justifiably claim to be one of Margaret River's leading proponents of the ebullient fusion between Semillon and Sauvignon Blanc, having claimed multi trophies and gold medals for the style at regional, state and national competitions. The site was chosen after a chance conversation with the owner of Moss Wood who mentioned that the soils were uniformly excellent and equal to those of the eminent vineyard nearby. Lenton Brae»
It was the great Cabernet wines of Bordeaux which inspired Bill Taylor to diversify from imports and retail into the highly fraught pursuit of grape growing. An ardent enthusiast of Chateau Mouton Rothschild, Taylor had a keen enough palate and nose to determine that the most auspicious lands for Cabernet Sauvignon were amongst the idyllic rolling pastorals of Valley Clare. Taylors»
A Shiraz of power and elegance, Heathcote Estate claimed a significant gold medal at the prestigious London International. Inspired by the amazing depth and character of Terra Rosa Shiraz, the Bialkower and Kirby families determined the most idyllic location to propogate vines for an ultra premium Shiraz to rival Australia's finest. Heathcote Estate»
From parcels of Pinot Noir, planted to the foot of tailings, left behind by waves of prospectors who pursued their fortune amongst the open pits and mines on Adelaide Hills during the gold rush of the 1850s. Crushed and destemmed straight into the press with minimal time on skins to extract the perfect pink, its blushing lipstick hues presage a cornucopia of lifted strawberry and cherry blossom characters, ruby grapefruit and luscious jube over a length of tasty, toothsome tannins, the perfect Rosé for lazy afternoons or late night soirées. Bird In Hand»
Only the best vintages are selected for the Premium Rare Old Muscat, all releases win significant awards at major international competitions. In blending, a range of vintages are used, the older wines giving intensely concentrated luscious flavours and aged complexity and the younger wines imparting the fresh fruit character. Morris»
An exciting innovation in a Methode traditionnelle, enriched by strawberry. A component of Pinot Noir is treated to extended time on skins for perfect uptake of charming rose colour, to be blended back with Chardonnay after primary ferments. Lindauer»
Willow Creek has quickly gained a reputation as one of the leading Mornington wineries, producing ultra fine Pinot Noir. From the first multiple trophy winning 1994 edition it was clear that Willow Creek was an exceptional site yielding superlative fruit. Willow Creek»
Meshach William Burge 1843-1942, was Grant's great grandfather, a central figure in establishing the Burge vineyards and estate. He was eleven years of age when his family moved from Wiltshire to the Barossa, where he toiled to develop what has grown into a thriving viticultural, wheat and sheep property near Lyndoch. Grant Burge»
Majella are one of the most highly awarded small wineries in Australia, the inaugural release of The Musician was met with unprecedented critical acclaim. In the tradition of the most salubrious Coonawarra vineyards, the Majella property was used extensively for grazing before being planted to vine. Majella»
By one of the most consequential winemakers in the greater Canberra GUI, crafted from Shiraz grown to mature vines at Kyeema, on an elevated granite saddle near Murrumbateman. Reserve Shiraz has enjoyed a series of compelling national trophy wins, including Best Red Sydney Royal Wine Show. Collector»
Sticks
Sticks Yarra Valley Cabernet Sauvignon
Available by the dozen
By Sticks
Varietal CabernetSauv Shiraz
Region Yarra / Victoria
Each $20.99
Dozen $251.00
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Sticks Yarra Valley Chardonnay
Available by the dozen
By Sticks
Varietal Chardonnay
Region Yarra / Victoria
Each $20.99
Dozen $251.00
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Sticks Yarra Valley Pinot Grigio
Available by the dozen
By Sticks
Varietal PinotGris Grigio
Region Yarra / Victoria
Each $20.99
Dozen $251.00
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Sticks Yarra Valley Pinot Noir
Available by the dozen
By Sticks
Varietal PinotNoir
Region Yarra / Victoria
Each $22.99
Dozen $275.00
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Sticks Yarra Valley Sauvignon Blanc
Available by the dozen
By Sticks
Varietal SauvBlanc
Region Yarra / Victoria
Each $20.99
Dozen $251.00
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Sticks

http://www.sticks.com.au/ - Sticks - Tasting Notes On Australian & New Zealand wines
Rob “Sticks” Dolan makes wines which are fruit driven, capturing Yarra Valley elegance, easy drinking, terrific with food, and great value

Rob Dolan’s career in the wine industry began in South Australia where he learned the art of winemaking from a couple of well-known teachers in Greg Clayfield and John Vickery at Rouge Homme. After studying at Roseworthy Agricultural College Rob began making wine in the Hunter Valley with Arrowfield and Rothbury Estate. In 1991 Rob became winemaker at Yarra Ridge. Here, the opportunity of operating a small winery gave him the freedom to experiment, helping him to hone his winemaking skills.

http://www.sticks.com.au/ - Sticks - Tasting Notes On Australian & New Zealand wines

These skills were soon rewarded on the National show circuit where he won numerous trophies and gold medals including the top gold medal at the Royal Melbourne Wine Show and placing in the Jimmy Watson taste-off. Internationally, Rob won the prestigious Bouchard-Finlayson Trophy for Champion Pinot Noir at the 1999 International Wine and Spirit Show in London.

After years of winemaking for the big boys, Rob “Sticks” Dolan was ready to put his name to a new style of Yarra Valley wines. The Sticks style is fresh, fruit driven, great with food, affordable and hand made. In a few short years, Rob and his team created one of Australia’s best-known value wine brands – available worldwide and all crafted in the heart of Victoria’s Yarra Valley. And why the name Sticks? At 6 foot 6, this was Rob’s nickname, back in the days when his life centred on playing Australian Rules Football for Port Adelaide. That was a few years ago now…

It’s a cliché but it’s true, great wines begin in the vineyard. Sticks draws fruit from the estate Home Vineyard at Glenview Road in Yarra Glen, and from valued Yarra Valley growers. At sixty acres, initially planted in 1983, the entire Home Vineyard is now fully mature and offers the full spectrum of winemaking options. Various trellis methods are employed, Geneva Double Curtain, Lyre Trellis, Scott Henry, Vertical Shoot Positioning and Hanging cane. Very few vineyards have this range of trellises – making the Sticks Home Vineyard unique, and frequently visited by neighbouring viticulturalists. Planted to Sauvignon Blanc, Chardonnay, Viognier, Pinot Noir, Cabernet Sauvignon, Shiraz, Petit Verdot and Merlot, he site is drip irrigated from the property’s dams, with sixty five megalitres capacity in total.

http://www.sticks.com.au/ - Sticks - Tasting Notes On Australian & New Zealand wines

The soil profiles on the Home Vineyard are grey to red clay loam topsoil (30-40 centimetres) overlaying Silurian siltstones, clay stones and mudstones. The site's free draining soil directs nutrients to developing fruit flavour, rather than vigorous leaf growth. The microclimate here is cool by Australian standards, yet warmer than Burgundy and cooler than Bordeaux. The Yarra Valley’s mean temperature of the warmest month (January) is 19.4 degree Celsius, and rainfall averages to twenty eight inches per year.

To keep up with demand, Sticks also draws fruit from twenty select growers, in and around the Yarra Valley. These growers are a vital part of the Sticks team. All are committed and dedicated to producing the best fruit possible. Sticks has worked with these guys for a long time and has developed strong friendships with them all – they’re regulars on Sticks Dolan's tasting days around cellar door, and at staff barbies. It’s a long term partnership that Sticks enjoys with the growers…one which shows in the Sticks Wines.

Sticks white grapes are hand harvested from late February to early March and always in the cool of the morning or night. Fresh is best, so the fruit is rushed to the winery for crushing, pressing and juice settling. Fermenting at cool temperatures captures the flavour and personality of the Sticks whites. The Sauvignon Blanc spends all its time in stainless steel vat, while the Chardonnay is treated to a touch of barrel fermentation and maturation. "Chardonnay and Viognier are proving great team-mates as shown in this fresh, fruity wine, which has lemon, white peach and apricot aromas and flavours. Drink now!" -Sunday Age

Just like the whites, the reds are harvested during the night or early in the morning. The Pinot Noir ripens first – around the same time as the whites – and Sticks is highly selective about what can be accepted when it comes to Pinot Noir. After all, it accounts for half the red wine production and many of the estate's growers exclusively grow Pinot Noir for Sticks. Shiraz and Cab come in later – towards the end of March. The main difference between white and red winemaking is that the reds include skins in the fermentation. The skins hold all the flavour and colour. Once fermentation is over, Sticks reds mature in French oak before bottling.

http://www.sticks.com.au/ - Sticks - Tasting Notes On Australian & New Zealand wines

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