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Producer: Zorzal - TupungatoGrape Varieties: 100% Sauvignon BlancOptimum Drinking: Within 4 yearsWine Style: Grassy herbaceous style of SauvignonAlcohol by Volume: 13%Closure: Natural CorkCountry: Argentina
A characterful Sauvignon Blanc showcasing a strong mineral and gunflint intensity, combined with grassy and herbaceous notes.
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.
2015 was cold and with high rainfall during the month of February, delaying grape maturity by approximately 15 days. The berries were harvested at full maturity and the wines achieved very good levels of natural acidity, linear in style with lower alcohol levels.
The grapes are grown in a high altitude, drip irrigated vineyard in 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. The cool climate and white chalky soil, impart great structure and a delicious acidity to the wine.
The grapes were gently pressed and combined in the cement eggs. 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 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 a persistent finish.
Grilled fish, pasta dishes with creamy sauces or cheese.
Sauvignon Blanc 100%
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