Z Alexander Brown Pinot Noir (750 ml)

by Z Alexander Brown |
Item # --
Model # 421954 |

About this item

  • Aromas of black cherry and vanilla
  • Flavors of raspberry jam and strawberry
  • Pairs well with flatbread pizza and lamb


Z. Alexander Brown is Wine Uncaged. Inspired by homegrown values and a lifelong connection to the land, GRAMMY-award winning artist, Zac Brown's passion for bringing music, food and people together ignited a natural gateway to wine. Bold and uncaged, Z. Alexander Brown unleashes palate-provoking wine rooted in the heart of California Wine Country.

WINEMAKER’S NOTE This lush and layered Pinot Noir is overflowing with intense aromas of black cherry, vanilla and toasty oak. Smooth with supple tannins, robust flavors of fresh raspberry jam and strawberry are complemented by silky underpinnings of rich mocha and caramel. Jammy and voluminous, rich juicy ripe fruit lingers on through the finish. VINTAGE The 2017 vintage began on a positive note, with plenty of rain regenerating reservoirs and establishing a strong root system. Following a mild spring without any frost damage, the early summer conditions were mild, promoting even canopy growth and fruit development. It was a challenging harvest with a cool, late summer punctuated with a record-setting heat wave right before harvest. Fortunately, our hard work ultimately resulted in a wine we can be proud of – layered, balanced, and delicious. WINEMAKING Throughout the growing season, winemaker John Killebrew visited each vineyard block regularly. The fruit for Z. Alexander Brown was harvested during the cool early morning hours to ensure that the concentrated fruit flavors were captured at the peak of ripeness. Upon arrival at the winery, the grapes were de-stemmed into stainless steel fermenters from 24 to 48-hours cold soak to extract color from the skins and enhance the delicate berry flavors. Following the completion of primary fermentation, the wine was gently pressed and clean racked into a selection of French and American oak barrels and elevage tanks where the wines underwent secondary malolactic fermentation. After several months of aging, the final cuvée was blended featuring a selection of the best lots of the vintage.

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