Winery FetzerAnthony's Hill White Zinfandel
Pink wine
This wine generally goes well with beef, lamb or goat cheese.
The Anthony's Hill White Zinfandel of the Winery Fetzer is in the top 10 of wines of California.
Wine flavors and olphactive analysis
On the nose the Anthony's Hill White Zinfandel of Winery Fetzer in the region of California often reveals types of flavors of cherry, apples or peach and sometimes also flavors of strawberries, plum or jam.
Food and wine pairings with Anthony's Hill White Zinfandel
Pairings that work perfectly with Anthony's Hill White Zinfandel
Original food and wine pairings with Anthony's Hill White Zinfandel
The Anthony's Hill White Zinfandel of Winery Fetzer matches generally quite well with dishes of beef, lamb or goat cheese such as recipes of veal shank with mushrooms, lamb tagine with vegetables and preserved lemons or knacki pie.
Details and technical informations about Winery Fetzer's Anthony's Hill White Zinfandel.
Discover the grape variety: Zinfandel
Generous, high-alcohol reds with a dark robe and indulgent palate, showing aromas of stewed blackberry, raspberry, black pepper, liquorice, cinnamon and cooked fruit. Also vinified as a popular sweet rosé (White Zinfandel). Star of California (Lodi, Sonoma, Dry Creek Valley, Paso Robles) with sought-after century-old vines. Identical to Italian Primitivo and Croatian Crljenak Kaštelanski by DNA analysis.
Last vintages of this wine
The best vintages of Anthony's Hill White Zinfandel from Winery Fetzer are 1968, 2013, 2016, 2015 and 2018.
Informations about the Winery Fetzer
The Winery Fetzer is one of of the world's greatest estates. It offers 110 wines for sale in the of California to come and discover on site or to buy online.
The wine region of California
Powerful, sunny reds: dense Napa Cabernet Sauvignon (blackcurrant, chocolate, tobacco, ample tannins), spicy, jammy Zinfandel from the Sierra Foothills, silky red-fruited Pinot Noir on the cool coast (Sonoma, Russian River, Central Coast). Opulent, buttery Chardonnay, notes of yellow fruit and vanilla. Varied climate, from the hot interior to the Pacific-cooled coast. 80% of US production, 139 AVAs including Napa (1st AVA, 1981).
The word of the wine: Vatting
After five to eight days of alcoholic fermentation, it is possible to prolong the maceration in order to extract the maximum amount of matter from the marc. The wines obtained in this way are rich and full-bodied, and in principle are intended for laying down.
