Zorzal Eggo Blanc de Cal Tupungato Sauvignon Blanc 2018

Zorzal Eggo Blanc de Cal Tupungato Sauvignon Blanc 2018

A characterful Sauvignon Blanc showcasing a strong wet stone and gunflint intensity, combined with grassy and herbaceous notes.

Producer Note

Zorzal is an Argentinian boutique winery which has been dedicated to the production of high quality wines since 2008 and is located at the highest point of the Uco Valley. Hailed as one of the most exclusive and well-regarded areas for viticulture in Argentina, the terroir is revealed in the Zorzal wines through a respectful, non invasive winemaking process that puts austerity before exuberance and fruit before wood. The wines have rapidly gained international recognition. Founded by the Michelini brothers, who are outstanding in their passionate leadership in the vineyards and winery, this highly regarded winemaking duo have become renowned as the trendsetters of the Argentinian winemaking scene.

Vintage

2018 was another warm vintage, but this year is characterised as a year of balance. The yields returned to average after a positive growth cycle under good weather conditions. The wines are harmonious, with good maturity balanced by excellent, stable acidity.

Vineyard

The grapes are grown in a high altitude, drip irrigated single vineyard in Tupungato, Gualtallary, in the outstanding vine-growing area of the Uco Valley. Located at 1,350 metres above sea-level, Gualtallary is the highest vine-growing zone in the Province of Mendoza, situated at the foot of the Tupungato volcano. This zone is characterised by its combination of altitude, alluvial soils, sunny days, low rainfall and wide temperature ranges. The diurnal temperatures here oscillate between 35°C and 17°C, creating long, slow ripening periods; concentrating the flavours in the fruit while retaining refreshing balance. The cool climate and white chalky soil, impart great structure and a delicious acidity to the wine.

Winemaking

The grapes were gently pressed and transferred to the cement eggs; 50% of the fruit was vinified with skin contact. Fermentation started naturally with native yeasts at temperatures of between 18 to 21°C. When fermentation was complete, a partial malolactic fermentation took place. The wine was then left in the same cement eggs for nine months, without separating it from the lees, which generated volume on the palate. It was bottled directly from the cement egg. The cement egg significantly helps with the structuring and stabilisation of the wine, through the natural movements that are created by this shape.

Tasting Note

A characterful and bright Sauvignon Blanc showcasing mineral intensity combined with enticing white peach notes. The wonderful volume and texture on the palate is balanced by a refreshing acidity, through to a persistent finish.

Grape

Sauvignon Blanc 100%

Awards

94 pts, Robert Parker, 2019