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A to Z Rose 2013

Rosé from Oregon
    12.5% ABV
    • WE90
    • WE89
    All Vintages
    Currently Unavailable $12.99
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    12.5% ABV

    Winemaker Notes

    The 2013 A to Z Rose tempts with aromas of strawberry, watermelon, cherry, hibiscus, honeycomb and a sweet herbal note. The mid-palate is bright and spicy, full of red fruit flavors and personality to spare. The creamy texture is lifted by the firm acidity and low tannin. This wine finishes crisp and clean with lingering flavors of citrus and strawberries. Pure Enjoyment! A to Z Rose is made with intention from grape to glass.

    Critical Acclaim

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    A to Z

    A to Z

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    A to Z, Oregon
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    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.

    Home to some of America’s most celebrated Pinot Noir, Oregon maintains a tight focus on small production, high quality wine even while the state’s industry enjoys steady growth. As a world-renowned wine region, Oregon has more than 700 wineries and is home to well over 70 grape varieties. With a mostly Mediterranean climate, its cooler and wetter regions lie in the west, close to the Pacific Coast.

    By far the most reputed region is the Willamette Valley, which is further subdivided into six smaller appellations: Chehalem Mountains, Dundee Hills, Eola-Amity Hills, McMinnville, Ribbon Ridge and Yamhill-Carlton.

    The Valley’s obvious success story is with Pinot Noir, which here takes on a personality that could be described in general terms as somewhere in between the wines of California and Burgundy—and is often more affordable than either one. The best Willamette Pinot noir has a rare combination of red and black fruit, elegant balance, high acidity and rustic earth. While completely enjoyable in their youth, some of the better, single vineyard or appellation-specific Pinot noirs can often benefit from some cellar time.

    Other AVAs in Oregon’s west worth noting include Umpqua Valley and Rogue Valley.

    In the east are Snake River Valley, which overlaps into Idaho, and Columbia Valley, which Oregon shares with Washington. Summers are hot and dry in these regions but winters are cold and rainy.

    Other successful varieties in Oregon include Pinot Gris, Chardonnay, Riesling and Pinot blanc.

    Rosé Wine

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    Whether it’s playful and fun or savory and serious, most rosé today is not your grandmother’s White Zinfandel, though that category remains strong. Pink wine has recently become quite trendy, and this time around it’s commonly quite dry. It is produced throughout the world from a vast array of grape varieties, but the most successful sources are California, southern France (particularly Provence), and parts of Spain and Italy.

    Since the pigment in red wines comes from keeping fermenting juice in contact with the grape skins for an extended period, it follows that a pink wine can be made using just a brief period of skin contact—usually just a couple of days. The resulting color will depend on the grape variety and the winemaking style, ranging from pale salmon to deep magenta. These wines are typically fresh and fruity, fermented at cool temperatures in stainless steel to preserve the primary aromas and flavors. Most rosé, with a few notable exceptions, should be drunk rather young, within a few years of the vintage.

    YNG406225_2013 Item# 130947