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Zorzal Eggo Franco Cabernet Franc 2016, Tupungato

Zorzal Eggo Franco Cabernet Franc 2016, Tupungato
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Our Price:  £18.50Earn 18 Loyalty Points
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Producer:  Zorzal - Tupungato
Grape Varieties:  Cabernet Franc 100%
Optimum Drinking:  Within 5 years
Wine Style:  Complex herbaceous red
Alcohol by Volume:  13.5%
Closure:  Natural Cork
Country:  Argentina

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Zorzal Eggo Franco Cabernet Franc 2016, Tupungato

A complex and mineral example of Cabernet Franc with distinct herbaceous notes such as green pepper, enhanced with black pepper spice and hints of graphite.

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.

Vineyard

The vines are grown in high altitude, drip irrigated vineyards in Gualtallary, in the Uco Valley. Gualtallary is situated at 1,350 metres above sea-level in the highest vinegrowing zone in the Province of Mendoza, 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 combination of cool climate and very specific white chalky soil, gives the wine great structure and a delicious acidity.

Winemaking

The grapes were placed in cement egg shaped fermenters to allow the alcoholic fermentation to take place. The native yeasts were left to start working naturally. The egg shape of the fermenter facilitates vinification without the need for numerous pump-overs to extract components such as anthocyanin and polyphenols. Due to its ovoid shape, everything inside is constant movement, allowing gentler and more homogeneous extractions. Once the fermentation was complete, a maceration with the skins took place over 40 days and the wine was then removed from the tank before being returned to the same egg shaped vessel for 12 months further ageing.

Tasting Note

A complex and mineral example of Cabernet Franc with distinct herbaceous notes such as green pepper, enhanced with black pepper spice. Restrained with a refreshing, silky structure and a long, fine finish.

Serving Suggestion

Grilled steak with a wild mushroom sauce or tangy cheese.

Grape

Cabernet Franc 100%

 

 


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