Fritz Zinfandel - $21.99

Wine Details

Price: $21.99
Producer: Fritz Winery
Region: Dry Creek Valley
Varietal: Zinfandel
Container Size: 750 ML
Flavors: cherry, sour, spicy
  • Red Wine
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Product Description

  • Our second vintage of Reserve Zin is just as bold as our first. With a deep burgundy color and spicy tar aromatics this wine can withstand hearty fare. The palate boasts full black fruit with soft tannins and balanced acidity for a lingering finish.
  • Winery A Destination Unrivaled Fritz Underground Winery is unlike any place you've ever visited. A visionary wonder built ahead of its time by namesake Mr. Jay Arthur Fritz in the late 1970's, this monumental Gaudi style masterpiece represents a viticultural passion for sustainability, quality, and tradition. Today, Jay's son Clayton runs the winery with the same dedication and enthusiasm to these core values. A Natural Wonder Built into the side of a picturesque hill atop the northernmost region of the famed Dry Creek Valley, the Fritz Winery operates with a modern sensibility for efficiency and awareness by utilizing the unique attributes of its subterranean design. Naturally cool temperatures, ideal for wine making and cellaring, are maintained without any use of expensive or carbon-heavy devices common to most modern wine production. What's more, as a three-tiered structure, we're able to further cut down on energy usage by capitalizing on the always plentiful presence of gravity. By harnessing gravity to move our juice from the crush pad down to the tanks and barrels, we're not only saving energy by forgoing pumps, we're also saving our precious juice from the detrimental effects of excessive pulsation and buffeting. It's in this way that the delicate nuances present in our Pinot Noir and other prized Estate fruit is maintained and the nurtured by our winemaker Brad Longton. Quality Starts with Terroir Jay Fritz's vision for a winery grounded in responsible stewardship is what has allowed the quality of the natural bounty of our 120+ Estate to thrive over the past thirty years. With a natural spring to supply simple irrigation, redwood groves to provide unique micro-climates, and a soil ideal for prized planting year after year, the Fritz terroir provides for a caliber of wine unrivaled. A Timeless Perspective It was Jay Fritz's fidelity to sustainability and quality that ultimately made the Fritz Winery what it is today. The company's seamless respect for the vineyards, and the traditions of artisan, hand-crafted wine making continue today as both a testament to the founding and commitment to the future. Today, Clayton Fritz and the rest of the Fritz Winery Family work tirelessly to invigorate the traditions of old with the passion of the future. The results speak for themselves; we invite you to join us in enjoying the bounty of Fritz Underground Winery.

Expert Ratings

Ratings   Vintage Source Flavors
CGCW - 80 Details: Smells of burnt bark and old toast dominate in the aromas, and a faint note of sourness is also on tap. The wine is ripe but stiff on the palate, and its decided shortfall of fruit brings coarseness and angularity to the fore. 2003 CGCW toast
WineEnthusiast - 87 Details: This fine wine exemplifies Zin’s wild and woolly character in this appellation, one of its natural homes. The flavors are of briary berries, dusty herbs and bitter chocolate, and while the tannins are firm, they allow the fruit through. The astringency calls for rich pasta dishes or hard cheeses. 2002 WineEnthusiast berries, bitter, chocolate, herbs
WineSpectator - 86 Details: A deliciously fruity wine to drink now. Crisp and fresh, full of raspberry flavor and a hint of herbs. Fruit lingers on the finish. 1986 WineSpectator herbs, raspberry
WineSpectator - 84 Details: A big, rich, concentrated style with plenty of ripe, almost jammy Zin fruit . There's plenty of ripe plum, strawberry and cassis flavors peeking through. It's also got enough stuffing for a year or two cellaring. (JL) 1984 WineSpectator cassis, jammy, plum, strawberry

Food Pairings

Category Pairing
Cheese Feta, Goat Cheese, Smoked Gouda, Soft Pungent Cheese
Red Meat Hamburgers, Minestrone, Beef Stew, Ham, Barbeque Pulled-Pork or Ribs, Grilled Pork Tenderloin, Lamb Stew, Game, Wild Game - Elk, Caribou, Moose, Venison, Sausage
Pasta & Grains Lasagna, Pasta with Peppery Mushroom Sauce
Poultry & Eggs Coq Au Vin, Roast Chicken with Herbs, Herb Marinated Chicken, Roast Turkey, Spicy Chicken Dishes, Game Birds
Fruits & Nuts Citrus Fruits
Vegetables Lentils, Tomato
Sauces Red Wine Sauce
Herbs & Spices Anise, Fennel Seed, Tarragon, Bay Leaf, Cinnamon, Clove, Mint, Oregano, Pepper (black, white, green)
Spicy Food Beef Stir Fry
Cheese Aged Cheddar

Wine Terms

Name Value
Sonoma Like its neighbor Napa, Sonoma is a small area filled with independent wineries and characterized by microclimates that vary according to the topography. The coolest parts of Sonoma are the fog-filled south, where the grape varieties are Pinot Noir and Chardonnay. Northwards up the valley the climate warms and provides a good base for Cabernet Sauvignon and Zinfandel. In general Sonoma wines are less dramatically flavorful than those of Napa. Cabernet Sauvignon is relatively soft, with blackcurrant fruit, minty and eucalyptus perfume, and some soft buttery oak. Zinfandel ranges from soft and gulpable to massive bramble and pepper styles. Chardonnay is rich and juicy, especially from the Russian River, and Sauvignon Blanc can be zingy and grassy. Most Sonoma wines have a freshness and a soft edge which makes them very suitable for drinking on their own, however they partner well with strongly flavored fish and meat dishes. The old-style Zinfandels are delicious with spicy cuisine.
United States Wineries exist in all fifty states, but the most predominant (and best) wine comes from Northern California, Oregon, and Washington State, with New York gaining a foothold in the industry. American wines make up about 75% of all wine sales in the US. The appellation system uses the term AVA (American Viticultural Area) to determine where wines were produced, but grape varieties can be planted anywhere in the country. American wineries generally use varietal labeling, and government regulations require that the variety on the label must make up at least 75% of the blend (in Oregon it’s 90%). The words reserve, special selection, private reserve, classic, and so on have no legal definition in the US. Some wineries use these terms to indicate their better wines; others use the words as a marketing tool to move lower quality wines off the shelf.
Zinfandel One of California’s oldest varietals, this grape actually hails from Croatia. Red Zinfandel makes rich dark wines that are high in alcohol and medium to high in tannin. The can have a blackberry or raspberry aroma, a spicy character and even a jammy flavor. Some Zinfandels are relatively light-bodied and meant to be enjoyed young, while others benefit from aging.
California California produces the majority of wine made in the United States. Chardonnay, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Zinfandel and Pinot Noir dominate the wine production in California, but many other varietials thrive in the California climate. Many fine wines are produced in California using Mediterranean grapes.

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