Fritz Underground Winery
2009 Fritz Cabernet Sauvignon
Dry Creek Valley
In the bag
Very Highly Recommended, today’s extraordinary 2009 Fritz Underground Winery Cabernet Sauvignon is a very impressive wine. A relatively youthful wine, today’s Cabernet drinks beautifully, delivering real depth, character and delicious fruit - all in a very elegant package that encourages prolonged exploration.
Loaded with juicy, dark fruit on the palate and on the nose, this deep wine delivers a truly balanced drinking experience. Our tasting panel simply could not put this wine down - until, alas, our glasses and sample bottles were drained.
Deep and intense, with iridescent maroon hues that deepen toward the core of the wine. At the edge of the glass, the color lightens, slightly. When swirled, slow, chubby legs hang for several seconds before descending slowly.
An initial heady rush of raspberry, cherry and wild strawberry are quickly followed by sweet spice, sweet pipe tobacco, cassis and a hint of cocoa powder. Subtle dried leaves and a hint of fennel follow on, once the wine opens up.
Bursting with juicy and darkly robust flavors, led by bold black cherry, blackberry, cassis, black plum and raspberry. These flavors are layered atop complex notes of sweet tobacco, earth and toasty oak.
Ultra long with dark fruit that lingers on and on, eventually yielding to earthen notes, tobacco and softest spice.
What the Winery Says
Fritz Cellars’ Portfolio of Wines 2009 Cabernet Sauvignon Our 2009 Dry Creek Valley Cabernet Sauvignon has a deep rich color. Aromas of black cherries, fig, and plum are underlined by layered nuances of sage and cocoa. Beautifully balanced with firm tannins and piquant acidity, it greets the palate with sweet plum, cocoa powder, coffee bean, and exotic spices. Look for an exquisitely lingering finish. - Winemaker Brad Longton
Dry Creek Valley
18 Months French Oak
The fruit was de-stemmed only so that whole berries were transferred to open top fermenters, this helps to capture bright fruit aromas and flavors. After a 5 day cold soak the tanks are warmed and inoculated with yeast. The tanks were punched down 2-3 times daily over 10 days increasing skin contact. The wine is then drained of the skins and aged in 60% new French oak for 18 months.
About the Winery
It was founder 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 winemaking continue today as both a testament to the founding and commitment to the future.
The Fritz Winery operates with a modern sensibility for efficiency and awareness by utilizing the unique attributes of its subterranean design. Naturally cool temperatures are maintained without any use of expensive or carbon-heavy devices common to most modern wine production.
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.
Winemaker Brad Longton
Winemaker Brad Longton, originally from Perth, West Australia, became interested in wine while working at a wine retail store as a young adult and was drawn to winemaking as a career. He learned his craft from ten years of hands-on cellar experience at wineries like Brown Brothers winery in Victoria and Amberley Estates in Margaret River, both in Australia.
He traveled to Sonoma County in 2000 to work in the cellar at Murphy-Goode Winery and later at Clos du Bois and Heitz Cellars before he started at Fritz Winery in 2005 as Assistant Winemaker, taking over the reins as Winemaker in 2007.
Brad is intimately involved with every step of the winemaking process, beginning even before the grapes leave the vine. This gives him the ability to hand pick the best lots and best barrels and apply his gentle touch in handcrafting to turn them into our elegant wines.
“I always anticipate the excitement and intrigue of crafting unique wines from single vineyards, allowing the grapes to express the distinctive qualities of their terroir,” he says.
Brad’s efforts have earned praise and enthusiasm from wine critics all over the world.