2016 Zorzal Eggo Blanc de Cal showed a powerful balance between yeast, mineral gun-flint and tropical fruits. The Uco Valley Sauvignon Blanc was clear and medium lemon in colour, with fine colourless suspensions. On the nose, gun-flint minerals was followed by yeasty influence, well-supported by tropical fruits like pineapples and passion fruit. The mouthfeel was intense and full-bodied. The characteristic high acidity of Sauvignon Blanc was well-balanced by the minerals and yeasts characters, and grapefruit, pineapple and subtle bell pepper flavours led to a medium finish. Unlike other South American Sauvignon Blanc I tasted before, which were typically grassy, pungent and sharply acidic, this example was rounded, wonderfully balanced and ripe.
From the winery technical data sheet, the grapes were sourced from two vineyards, with 70% from Gualtallary at 1,450 meters above sea level, and 30% from Tupungato at 1,200 meters. The wine was fermented in cement egg with natural yeasts between 18 and 21 degree Celsius, followed by partial malolactic fermentation and five months aging sur lie in the same concrete egg. The resultant wine was bottled unfiltered. The winemaking and bottling were consistent with the observations in the tasting note.
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11/5/2019 - apple1813 Likes this wine: 91 Points
2016 Zorzal Eggo Blanc de Cal showed a powerful balance between yeast, mineral gun-flint and tropical fruits. The Uco Valley Sauvignon Blanc was clear and medium lemon in colour, with fine colourless suspensions. On the nose, gun-flint minerals was followed by yeasty influence, well-supported by tropical fruits like pineapples and passion fruit. The mouthfeel was intense and full-bodied. The characteristic high acidity of Sauvignon Blanc was well-balanced by the minerals and yeasts characters, and grapefruit, pineapple and subtle bell pepper flavours led to a medium finish. Unlike other South American Sauvignon Blanc I tasted before, which were typically grassy, pungent and sharply acidic, this example was rounded, wonderfully balanced and ripe.
From the winery technical data sheet, the grapes were sourced from two vineyards, with 70% from Gualtallary at 1,450 meters above sea level, and 30% from Tupungato at 1,200 meters. The wine was fermented in cement egg with natural yeasts between 18 and 21 degree Celsius, followed by partial malolactic fermentation and five months aging sur lie in the same concrete egg. The resultant wine was bottled unfiltered. The winemaking and bottling were consistent with the observations in the tasting note.
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