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A to Z Chardonnay 2006

Chardonnay from Oregon
  • WE90
0% ABV
  • WE90
  • WS88
  • W&S88
  • WS87
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1.2 4 Ratings
0% ABV

Winemaker Notes

Vivid gold with green highlights. Aromatics of pear, green apple, quince, apple blossom, lime, tangerine, talc and wet stone minerality evolve to include honey, butter, nutmeg and white chocolate. In the mouth, the wine is gorgeous. The ripeness and richness of the fruit are perfectly balanced by the beautiful acidity. Concentrated and succulent with a long, clean finish.

The unoaked 2006 A to Z Oregon Chardonnay will drink wonderfully over the next two years.

Critical Acclaim

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WE 90
Wine Enthusiast
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A to Z

A to Z

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A to Z, , Oregon
A to Z
A to Z Wineworks is Oregon's top-selling wine brand, consistently honored for delicious, food-friendly wines which offer superior value. Founded in 2002 by two wine industry couples, the Hatchers and the Francis Tannahills, the brand has steadily grown from the first vintage of 2,600 cases of Pinot Noir.

A to Z has worked with more than 100 vineyards across the state, maintaining diverse sourcing both to mitigate regional vintage variations and to add complexity and depth to each cuvee. With a team of four winemakers and two viticulturists, A to Z possesses more Oregon winemaking experience than any other winery, and has twice had its Pinot Noir recognized on Wine Spectator’s Top 100 list. In 2014, A to Z became a certified B Corporation, having demonstrated deep commitment to social and environmental sustainability, and was recognized as being a Best for the World B Corp two years in a row.

A to Z remains true to the dual mission of offering Aristocratic Wines at Democratic Prices, blending one cuvee each vintage of Pinot Noir, Chardonnay Pinot Gris, Riesling and Rose that deliver the Essence of Oregon.

Ribera del Duero

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As a one of Spain’s leading regions, Ribera del Duero is an icon of growth and innovation whereas its brother, Rioja, represents tradition. While winemaking goes back 2,000 years, only in the 1980s did a small handful of—now iconic—wineries make the region’s potential known to the discerning consumer.

In 1982 a mere nine producers of Ribera del Duero grouped together to achieve the Denominación de Origen (D.O.) status. Ever since then the region has boomed and today over 300 wineries exist.

Bodegas vega sicilia is on the western edge of the denomination and has been producing one of Spain's finest wines since the mid 19th century. Other iconic producers include Pesquera and Dominio de Pingus.

Ribera’s main grape variety, Tempranillo, locally know as Tinto Fino, is perfectly suited to the extreme climate of the region, where it must survive scorching summers and frigid winters. Low yields resulting from conscientious tending to old vines planted in Ribera’s diverse soil types give Ribera wines a distinctive depth and complexity. Furthermore, the D.O. laws allow for blending of Tinto Fino with Cabernet Sauvignon, Merlot and Malbec, a concept introduced by Vega Sicilia 130 years ago. Ribera del Duero red wines have characteristics of dried fig and sweet tomato, cherry and plum with spices of cedar, clove, tobacco, dill, vanilla and leather. A bold structure and smoky aromas make them perfect with anything off the grill, roasted meats and aged cheeses.

Albillo is the white grape of the area and Garnacha produces the region’s rosé.

Tempranillo

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Notoriously food-friendly with soft tannins, modest alcohol, and bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions. It is important throughout Spain as well as in Portugal, where it is known as Tinta Roriz and is an important component of Port wines and the table wines of the Douro region that Port calls home. California, Washington, and Oregon have all had moderate success with Tempranillo, producing a riper, more fruit-forward style of wine.

In the Glass

Tempranillo is often aged in new oak for the integration of spicy, woodsy, and herbal flavors, often with hints of vanilla, coconut, and dill. The grape itself produces medium-weight reds with bright red and black fruit aromas and hints of spice, leather, and tobacco, with no shortage of flavor.

Perfect Pairings

Tempranillo’s modest, fine-grained tannins and bright acidity make it extremely food friendly, pairing with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew, or paella.

Sommelier Secret

The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a system is in place to indicate on the label how much time the wine has spent in both barrel and bottle before release, which is helpful to the consumer trying to determine the style of an unfamiliar wine. Rioja can range from Joven (fresh, fruity, and unoaked) to Gran Reserva (complex and oxidized from extended barrel aging), with Crianza and Reserva in between.

MSKCAZ028_2006 Item# 91908

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