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Just a few kilometres north of Lowburn, near the windswept shores of frigid Lake Dunstan, atop the parched and laborious terroirs of Central Otago, a high country merino stud between the Amisfield and Parkburn streams was sown to vineyards two decades ago. Grazing country makes magnificent viticulture, the austere alluvial and glacial schist soils now yield the quality of Pinot Noir which has defined Central Otago as the world's most demonstrable marque in full bodied, intensely complex, yet beguilingly seamless Pinot Noir. The challenging terraces which spiral around the fractious knolls of Amisfield Vineyard, sire a sensational range of wines defined by their affable excellence, sound structure and pristine, penetrating varietal fruit... Satiations from the nethermost regions»

Sticks Yarra Valley Pinot Grigio CONFIRM VINTAGE

Pinot Gris Grigio Yarra Valley Victoria
Sticks stands amongst Victoria's preeminent and innovative winemakers, operating out of a single site located in the heart of the picturesque Yarra Valley. Great wines begin in the vineyard, the quality of the fruit source is pivotal to the consummation of the final wine. Nobody is better positioned than Sticks Dolan, through his association with the best Yarra Valley growers, to appropriate the finest grapes. The Sticks style of Pinot Grigio is thoroughly fruit driven, eminently fresh, and marries beautifully with food.
Available by the dozen
Case of 12
$251.00
Pinot Grigio is harvested from late February to early March, throughout the chill of early morning. Grapes are pressed and dejuiced into fermentation vessels, inoculated to wild indigenous yeasts for eighteen days of vinification on gross solids. Upon completion, components are held on yeast lees and stirred every few days for six weeks before bottling.
Pale straw with a salmon hue. Pear, white flowers, flint, apple and mineral aromas, a tickle of perfumed strudel spice. Crunchy white pear and fragrant straw notes, rich mid palate with a touch of honey suckle and a crisp mineral finish. Match with grilled scallops, schnapper and garlic aioli salad.
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