Features fresh mulberry and boysenberry flavors that run from start to finish, backed by light fruitcake and bramble notes. The pure, exuberant finish lets the fruit take an encore, with savory and floral notes adding cut and range.
Three Sticks is named for the Roman numeral three, and it is a reference to the name of the founder, Bill Price III. Price had a career in private equity which eventually led him and business partners to invest in California wine estates. Price also started buying prime vineyards in the region and in 2007 left his career in investment to devote himself full time to wine ventures. Three Sticks was launched in 2002. Based in an historic, 19th-century adobe home in downtown Sonoma, Three Sticks owns vineyards in the Sonoma Coast, Sonoma Mountain, Sonoma Valley, Russian River Valley and Carneros appellations. Bob Cabral became Three Sticks winemaker in 2015 after a celebrated career making wines at numerous Sonoma County estates, including William Selyem. In 2011 Wine Enthusiast named him Winemaker of the Year after being awarded the journal’s first 100 pt North American Pinot Noir. Three Sticks produces Pinot Noir and Chardonnay.
Sonoma County is not an AVA, but it is a commonly used informal designation for wines made outside of more specific AVAs within Sonoma, which is a large wine producing region just west of Napa Valley. Though Sonoma is often overshadowed by its glamorous neighbor Napa Valley, it has a long history of wine production. The area specialized in jug wine until the mid-20th century, when Sonoma producers took a cue from Napa and started improving quality. Unlike Napa, where Cabernet Sauvignon is king, Sonoma specialized in Chardonnay, Pinot Noir and Zinfandel, though excellent Cabs are produced too. There are at present 16 AVAs within Sonoma County, and, like much of the West Coast of the United States, new AVAs are created in Sonoma County with regularity. Some Sonoma appellations, such as the Russian River Valley, are renowned for Pinot Noir and Chardonnay.
This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.