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2018 A to Z Wineworks Pinot Noir

2018 A to Z Wineworks Pinot Noir

A true expression of Oregon Pinot Noir: racy, with bright red fruit and fine tannins in harmony. OREGONICALLY GROWN®.

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$20.00
/ Bottle
SKU: 18AZPNBTL

Tasting Notes

The garnet red, 2018 A to Z Oregon Pinot Noir showcases what A to Z does best. A vibrant, complex nose opens with floral, stone fruit and berry aromas - rose petal, violet, pomegranate, plum cherry, raspberry, black currant, boysenberry - that deepen with spice and wood notes - cinnamon, white pepper, thyme, vanilla, cedar, sandalwood, chocolate. Gentle oak aging adds definition supporting a delicious, harmonious balance between tannin, acid and fruit. The 2018 A to Z Oregon Pinot Noir is a prime example of the benefits of working with fruit grown in all of the remarkable valleys of Western Oregon.

TASTING SHEET  VINTAGE HISTORY

Pairs Well With

Dancing with bright acidity that is perfectly balanced by soft tannins, our Pinot Noir is versatile enough to pair with a range of dishes, from subtle to full-flavored. We recommend rich meats like pork and duck, and full-bodied seafood like salmon. If you're feeling fancy, whip up a sweet and sour gastrique (like the one below) to become the food and wine hero of the universe. Not feeling fancy? Pair it with pizza from your favorite local takeout place and you just might.

Our Pinot also shines at outdoor gatherings, pairing well with grilled meats and vegetables and anything covered in BBQ sauce, or simply by itself as a delicious accompaniment to quality time with your favorite people. 

Recommended Recipe

Grilled Duck Breast with Arugula and Cherry Gastrique

1. Score and season the skin side of the duck. In a hot pan, sear the duck, skin side down, for 30 seconds, then lower the temperature to low and render the fat for 30 minutes. Remove  the duck and reserve the fat. Season the flesh side.  On a very hot grill, add the duck, flesh side down, for 4 minutes, then flip for 1 minute. Remove, and allow to rest before slicing. 

2. Toss arugula in olive oil, salt & pepper, and a squeeze of lemon.

3. Add 3 tbs sugar to a saucepan over medium-high heat until the sugar begins to melt. Gradually add 1 tbs red wine vinegar, then add 1c cherry juice, and stir until think enough to coat a spoon.

*Next level: add 1 ½ c chicken stock to the sauce while it reduces to add richness.

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