Anna Welch Prost is a winemaker at A to Z Wineworks in Willamette Valley, Oregon. She joined A to Z in 2009 as a harvest cellar intern and has grown with the company through roles including Lab Technician, Enologist, Assistant Winemaker, Associate Winemaker, and now Winemaker. Her primary focus is on white and rosé wines.
She studied Horticulture at Cal Poly, Viticulture at Lincoln University in New Zealand, and later completed the Chemeketa Winemaking Program in Oregon. Her experience includes harvests at Chappellet and Cardinale in California, Delegat’s Wine Estates in New Zealand, and Vasse Felix in Western Australia. She is known for her curiosity, collaborative approach, and commitment to continuous learning. Media Inquiries: Eva Grace egrace@colangelopr.com | https://atozwineworks.com/
What’s the ONE THING most unique, authentic, & memorable about your brand?
One of our most defining attributes is our ability to express the essence of Oregon—its diversity, balance, and generosity—through wines that we hope will over deliver for the price. We source fruit from across the Willamette Valley and beyond, working closely with grower partners all over the state. Blending is at the heart of our winemaking, and our goal is to make wines that represent the typicity of the region that are food friendly and welcoming to many kinds of wine drinkers.
A to Z was built gradually, through years of growth that demanded consistency at scale without losing the Oregon spirit. We leaned into research and development, expanded our winery laboratory, and studied how our wines evolve over time; how tannin, color, and structure in Pinot Noir can be shaped with intention. What makes us unique is that our team has experience crafting both small‑lot, traditionally made wines and large‑scale blends, knowing when each approach serves the wine best. For us, making quality wine is about balance, combining craft with technology, data with intuition, and doing it in a way that’s sustainable for our business and our community.
Describe how and what you’d do with your winemaking career or winery business if you were not constrained.
If I weren’t constrained, I’d spend most of my time doing what I love most, which is being out in vineyards across Oregon during harvest, tasting fruit, deciding when to pick, how to press, and how each site fits into the final blend. I love the daily rhythm of harvest, from checking ferments to tasting and smelling wines as they evolve. Winemaking is a constant puzzle of science, sensory work, and problem‑solving, balanced by the quiet moments in the vineyard and the joyful chaos of harvest.
I’d also put more energy into helping people feel comfortable with wine, showing how it can spark curiosity around aroma, texture, and flavor without feeling intimidating. Harvest already brings people together from all over the world because it takes a village to make wine, and if I had no limits, I’d keep building wines and experiences that reflect that same spirit.
What is the One Wine most emblematic of your brand and/or winemaking style? Tell us its story.
If you taste just one white wine from A to Z, it should be our Pinot Gris. It embodies everything we stand for: Oregon character, diverse sourcing, balance, and approachability. Made by blending fruit from across the state, it highlights that Oregon can offer aromatic white wines, that are fruit forward with a generous texture, and lively acidity. This wine tells the story of our philosophy: measuring what matters, honoring grower relationships, and delivering consistent quality year after year. Read my review of this Oregon Pinot Gris here.
Bonus Question: If you could create your own superpower, what would it be?
I would choose teleportation as my superpower so I could visit all of my friends in the wine world!