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STICKS WINS TROPHY FOR BEST PINOT NOIR at 08 Royal Melbourne Wine Show
Sticks Yarra Valley has received national acclaim with the 2006 Sticks Pinot Noir Vineyard Select being awarded the TROPHY for BEST PINOT NOIR OF SHOW, in class 38, at the prestigious 2008 Royal Melbourne Wine Show. To read the official media release please click here.
2006 Sticks Chardonnay Viognier
Rob “Sticks” Dolan is an ex-footballer who’s kicking many goals on the winemaking front. 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.
Food: Chicken stir-fry.
Ageing: Drink now.
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2006 Sticks Shiraz Viognier
Shiraz-Viognier blends are all the rage. Sticks, made in the Yarra Valley, shows you don't have to pay the earth to learn what it's all about. Mulberry, plum, spice and a hint of must stick on the nose to precede a palate of silky texture, good intensity and moderate tannins.
Ageing? Drink over two years.
Food thought? Weisswurst with onions and mustard
4 stars, $$$ (A wine with a price tag that makes it a steal. Stock up on these; they usually don't last long)
Ralph Kyte-Powell
Wine Style Epicure, The Age, Summer 2007
2006 Sticks Shiraz Vignier wins GOLD at the 2007 Perth Wine Show
2004 Cabernet Merlot Petit Verdot
This cabernet blend from various regions amply illustrates the Sticks philosophy of value for money. It has a clean, pure nose of blackcurrant syrup, mulberries and dark chocolate, and the light-to-middleweight palate has plenty of smooth black fruit flavours in a balanced, friendly package. It finishes soft and seems best suited to be consumed young.
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The Age, Epicure Wine Style, May 8th 2007
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Customer Reviews
2004 Sticks Cabernet Merlot Petit Verdot
"...I have just started drinking red wine (friggin low carb diet) and I have been trawling through the various blends and yours really stands out to my palate. It has the grunt of a good cab/merlot without tasting like my 4 kids just had a bath in it after a trip to Maccas...Could you please advise of a way to quaff more of this delectable libation.
Terry Nesbitt