Awarded 94 points and Highly Recommended status by Decanter (www.decanter.com) in their October 2017 edition review of Argentinian whites (see blue link below).
Zorzal Eggo Blanc De Cal SB 2015 - October 2017 Decanter review
The awaited 2016 vintage (not yet available in the UK) won a Platinum Award for Best Argentinian White Single varietal - with a score of 95 points - in the 2017 Decanter World Wine Awards (www.decanter.com) (see blue link below).
Zorzal Eggo Blanc De Cal SB 2016 - 2017 DWWA review
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 winemaking duo have become renowned as the trendsetters of the Argentinian winemaking scene.
The grapes are grown in high altitude, drip irrigated vineyards in Gualtallary, located in one of Argentina's most outstanding vine-growing valleys: the Uco Valley. Gualtallary is situated at 1,350 metres above sea level in the highest vine growing zone, at the foot of 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.
The grapes were gently pressed and combined in the cement eggs. Nature took its course and the alcoholic fermentation started naturally between 18 to 21°C. Once fermentation was complete, a partial malolactic fermentation took place. The wine was then left in the same cement eggs for five months, without separating it from the lees, which generated volume on the palate. It was bottled directly from the cement egg without any intervention to stabilise or filter the wine. The cement egg significantly helps with the structuring and stabilisation of the wine, through the natural movements that are created by this shape.
A characterful Sauvignon Blanc showcasing a strong struck-flint mineral intensity, combined with grassy and herbaceous notes. The wonderful volume and texture on the palate is balanced by a refreshing acidity through to the bright, flinty and persistent finish.