Price:  £18.95 | Case Rate: £17.99
Ex Tax: £15.79

Zorzal - Eggo Franco Cabernet Franc 2018


  • Country: Argentina
  • Wine Region: Mendoza
  • Wine Area: Tupungato
  • Wine Maker: Juan Pablo Michelini
  • Grape: Cabernet Franc
  • Grape Percentage: 100% Cabernet Franc
  • Alcohol Percentage: 13.3%
  • Unit Quantity (ml): 750
  • Best To Drink: Drink Now - 2020
Duty/Vat Paid
WA: 93 (2015) JS: 91 (2016) WE: 91 (2015) TA: 91 (2016)

Wine tasting notes

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.

Winery Information


Zorzal is a young, boutique winery that began in 2007 by the Michelini brothers, Gerardo, Matias, and Juan Pablo (the winemaker) along with a group of Canadian investors, with it’s first vintage being 2008. The winery and vineyards are located in the subregion of the Uco Valley called Gualtallary, outside the town of Tupungato, at approximately 4500 feet above sea level, making it the highest winery in Mendoza. The estate consists of 70 hectares on a unique blend of sand, stones, and.. read more

Expert Reviews

Wine Advocate/Robert Parker (2015)93 pts

Dec 2016 - Luis Gutierrez - The second vintage I tasted from this Cabernet Franc, the 2015 Eggo Franco is produced, like many of their wines, with grapes from Tupungato Winelands in Gualtallary. It fermented in cement eggs with some stems and with 50% of the wine kept in contact with skins for some three to four months, then pressed and put back in the eggs to complete its élevage, which lasted some nine months. It shows a mixture of herbal and candied berry aromas, hints of beef blood and iron. The absence of oak shows the naked tannins and provides an earthy side, which to me is very much the wild character of Gualtallary. 6,000 bottles were filled in December 2015 (it was harvested in March).

James Suckling (2016)91 pts

Aromas of currants, flowers and stones follow through to a medium body, firm and silky tannins and a delicious finish. Drink now

Wine Enthusiast (2015)91 pts

Dry, earthy plum, cherry, tomato and leather aromas are fresh but also a touch hard and harsh. This cement-egg-fermented Cab Franc features a medium body and cutting acidity. Raw red-plum and red-berry flavors finish tight, crisp and short. Drink this juicy, monoline red through 2020.

Tim Atkin (2016)91 pts

Not quite as exciting as it was in 2015 - possibly a reflection of the tricky vintage conditions - but this is still a very pure, partially whole bunch fermented Cabernet Franc that’s entirely made in concrete eggs. Grassy, elegant and fine, with subtle tannins. 2017-22

Vinification Notes

The grapes are tanked in concrete eggs to allow alcoholic fermentation to take place. The native yeasts of the place are left to start working naturally. The egg makes it possible to avoid the need for numerous pump-overs to extract components such as anthocyanin and polyphenols. Thanks to its ovoid shape, everything inside is in constant movement, allowing gentler and more homogeneous extractions. Once fermentation is complete, maceration with the skins takes place for 40 days and it is then removed from the tank. The wine finally achieved then returns to these eggs for ageing.