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Zorzal was established by the Michelini brothers, Geraldo, Juan Pablo and Matias, who have Italian heritage, in what was then a rather unexplored region of Argentina. They are located in the Gualtallary region of Tupungato in the northern region of the Uco Valley. This is a cool climate, austere, desert-like area, which benefits from marked diurnal variation. Their first vintage was in 2008. They were the first to harvest early to achieve higher acidity in the grapes to produce lean, bright and crisp wines. 70 hectares of vineyards managed with organic principles are planted at 1,330 metres above sea level. This is the highest altitude under vine in the valley and Zorzal is the highest winery in Mendoza. The soils are a unique blend of sand with a high content of calcareous materiel and riverbed and granite stones coated with calcium carbonate, which imbue the wines with distinct minerality. Zorzal cultivate Sauvignon Blanc, Chardonnay, Pinot Noir, Cabernet Sauvignon, Cabernet Franc, Bonarda and, of course, Malbec: the country's signature red grape variety. The grapes come from different areas in Gualtallary - upper, centre and low - achieving the typicity of each area in every bottle. Zorzal are now jointly owned by Zorzal Inc., a group of Canadian investors, and Groupo Belén. Zorzal are birds, they are rather unremarkable to look at, but they have a beautiful song. In Argentina the legendary tango singer Carlos Gardel is nicknamed El Zorzal Criollo – tango is passion and Zorzal are passionate about their wines. Their gravity-fed winery is equipped with the latest technologies. They have an automated temperature control system from New Zealand that can be operated remotely online from anywhere in the world. They take a minimal intervention approach to winemaking to allow the fruit of their unique terroir to shine. The grapes are hand-picked and fermented with native yeasts. Fermentation takes place in a mix of stainless steel, oak roll fermenters, amphorae and concrete eggs. Zorzal pioneered the use of concrete eggs in Latin America; their Eggo range is single vineyard line vinified in these eggs. The wines are aged in either 225 and 500 litre French oak barrels to achieve finesse and elegance, or concrete eggs to give purity, nerve and intensity. In a short time this winery has achieved plaudits from critics globally. These are vibrant and mineral terroir-driven wines that fully express the uniqueness of Gualtallary.