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A to Z Pinot Noir 2006

Pinot Noir from Willamette Valley, Oregon
  • W&S90
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Winemaker Notes

The 2006 A to Z Oregon Pinot Noir is blended from wines made from at least sixteen different vineyards representing all of the Oregon AVAs that grow Pinot Noir. A to Z takes great care over many months in crafting one cuvee each vintage, a complex blend that embodies the essence of Oregon Pinot Noir.

Clear and vibrant, the initial aromas of this wine are of raspberries, blueberries, baking spices and Bing cherries but evolve to the more complex aromas of clean earth, minerals, smoke, red currants and flint. The mouth fulfills the expectations promised by the aromatics and has a rich texture, good acidity and a strong structure. The 2006 A to Z Pinot Noir shows great poise, concentrated depth and purity within a lacy framework. Rich, classically proportioned and built for mid-term aging.

Critical Acclaim

W&S 90
Wine & Spirits

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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.

A large, geographically and climatically diverse island off the toe of Italy...

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A large, geographically and climatically diverse island off the toe of Italy, Sicily has long been recognized for its fortified Marsala wines. It is also home to red and white table wines that have been steadily increasing in quality and popularity over the past few decades, allowing Italy’s fourth largest wine-producing region to shed its former image as merely a supplier of bulk wine. Certainly, plenty of bulk wine is still made here, but those who look beyond that will find plenty of high-quality wines for every-day drinking as well as bottles from boutique producers who espouse thoughtful vineyard practices (the organic wine movement thrives here). Though most think of the climate here as simply hot and dry, there is some variation on the sun-drenched island, particularly at high elevation on the slopes of Mount Etna.

Although Sicily’s comeback began with clever labels and easily recognizable international varieties, its charm lies in its indigenous grapes. Nero d’Avola is the most widely planted red variety, responsible for full-bodied, berry fruited wines throughout the island. In Cerasuolo di Vittoria, it is blended with the lighter, more floral Frappato to create an elegantly balanced wine. On the volcanic soils of Mount Etna, many noteworthy wines are being produced in every color—whites from Cataratto and Carricante, and rosés from Nerello Mascalese and Nerello Cappuccio. All of these wines share a racy streak of minerality and at their best can bear more than a slight resemblance to their respective Burgundies. Grillo and Inzolia, the grapes of Marsala, are used to produce generally simple, crisp dry whites. Pantelleria, a subtropical island belonging to the province of Sicily, specializes in Moscato di Pantelleria, made from the variety locally known as Zibibbo.

Nero d'Avola

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Opulent and fruit-driven with robust tannins...

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Opulent and fruit-driven with robust tannins, Nero d’Avola is Sicily’s most widely planted red grape variety. Popular throughout Sicily both on its own and in blends, it features alongside Nerello Mascalese, Nerello Cappuccio, and Nocera in full-bodied Faro, and with Frappato in Cerasuolo di Vittoria to produce a light, lively wine.

In the Glass

Nero d’Avola is a bold, powerful wine with relatively high alcohol, moderate acidity, and an affinity for oak. Its flavors and aromas are of dark fruit (like plum, blackberry, and black cherry), peppery spice and sweet cocoa, occasionally accompanied by an earthy or herbal character. Dried fruit flavors are also common due to the hot weather this variety requires to thrive.

Perfect Pairings

Nero d’Avola’s dark, spicy flavors lend it well to richly flavored grilled meat dishes, but can also be a great compliment to simple pizza or pasta.

Sommelier Secret

If you love big, bold wines like Napa Cabernet and Châteauneuf-du-Pape but want to stick to a budget, look no further than Nero d’Avola for a worthy substitute. Even the best examples are often under $20.

MSKCAZ026_2006 Item# 92330

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