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Sticks Pinot Noir 2003

Pinot Noir from Yarra Valley, Australia
  • RP88
0% ABV
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  • RP86
  • JH90
  • RP86
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Winemaker Notes

Maturations was initially on light lees in new and seasoned French oak, then racked and returned to oak for extended oak maturation.

The color is garnet red with purple tinges. The bouquet displays cherry, plum and spice, enhanced by subtle oak. The palate possess rich and savory berry fruits, enhanced by velvet-like tannins and a lingering mid-palate texture. Medium term cellaring for 2-4 years will add complexity and enhance mouth feel.

Critical Acclaim

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RP 88
Robert Parker's Wine Advocate
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Sticks

Sticks

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Sticks, Yarra Valley, Australia
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Winemaker Rob "Sticks" Dolan crafts these wines from fruit grown on premium vineyards in Victoria's Yarra Valley. Rob Dolan's career began in South Australia, where he learned the art of making wine from the ground up. He developed and refined his skills under the instruction of two of Australia's most distinguished teachers. It was during this time that the budding winemaker and towering sportsman, known as "Sticks", was also a dual premiership player for the Port Adelaide Football Club.

In 1991, Rob Dolan became the winemaker at Yarra Ridge. The small family winery provided Rob with the opportunity to experiment, which enabled him to hone his winemaking skills. His efforts were immediately recognized on the international show circuit. Rob proceeded to plant his first "Sticks" grapes in the mid 1980's. The goal at Sticks is to provide today's drinker with immensely satisfying wines at affordable prices.

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Yarra Valley

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As the most important area of wine production in Victoria today, the Yarra Valley is most popular for its Pinot noir and Chardonnay, which account for over half of vineyard acreage. A gentle, rolling and rural region alongside the Margaret River, the Yarra Valley has a cool maritime climate with a lengthy growing season, perfect for these cool-climate varieties.

The warmer, Lower Yarra Valley in the north has sandy loam soils and produces a plush and fruity Pinot noir. The cooler, higher-elevation Upper Yarra Valley in the south has the soils composed of younger, red basalt and produces more angular and mineral-driven Pinot noir.

Yarra Valley Chardonnay is among the best in Australia. The modern style is stony and flinty rather than fat and tropical. Malolactic fermentation is rare, but while barrel fermentation is common, barrel maturation is restrained to preserve the floral aromatics and fresh citrus flavors for which this area’s Chardonnay is so appreciated. The best Yarra Valley Chardonnays display brilliant acidity, leesy characteristics, sweet citrus, stone fruit and flavors of ginger and spice.

Shiraz and Cabernet find success in parts of this region as well.

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Pinot Noir

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

PRW258019_2003 Item# 75206