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2019 A to Z Wineworks Pinot Noir

2019 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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$22.00
/ Bottle
SKU: 19AZPNBTL

Tasting Notes

A beautiful deep, garnet red color in the glass, the 2019 A to Z Wineworks Oregon Pinot Noir presents dark cherry and red berry aromatics with hints of pomegranate, rhubarb, baking spices, cola and cedar. These are lifted by warm secondary notes of vanilla, leather, sandalwood, a hint of toast and a subtle, deeper earthy layer of forest floor and mushrooms. Succulent flavors follow on the palate: juicy, ripe red fruit and black plum, brambly blue fruits, fig compote, cocoa, and a dash of pipe tobacco and graphite. The 2019 A to Z Oregon Pinot Noir is a ridiculously food-friendly, true Oregon wine with fruit, earth, and spice notes. The smooth texture, mouth-watering acidity, and well-integrated tannins leave a silky finish. 

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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