Argentina

Uco Valley

Full

Another Michelini Brothers production. This time it’s the turn of Juan Pablo as winemaker. He shares with Gerardo and Matías (who acts as consultant here) an ethos focusing on regionality over grape variety. In this case it is a Cabernet Franc from Gualtallary, at an altitude of 1,350m. The soil here is alluvial, with a particularly high concentration of calcium carbonate. The wine is fermented in concrete eggs, with about 50% of the wine kept with the skins for around 40 days, before going back into the eggs for a further nine months. Phil Crozier: A scintillating expression of Cabernet Franc, very pretty on the nose, with firm tannins and fresh acidity on the palate. Drinking now. Paz Levinson: Dark berries and bell pepper nose leads to an energetic palate with refreshing, herbal-edged black fruit. Patricio Tapia: Refreshing and vibrant yet soft and round, with a lovely interwoven acidity and a gentle spiciness.

Cabernet Franc

Zorzal, Eggo Franco Cabernet Franc, Uco Valley, Tupungato, Mendoza, Argentina, 2015

Another Michelini Brothers production. This time it’s the turn of Juan Pablo as winemaker. He shares with Gerardo and Matías (wh

Zorzal, Eggo Franco Cabernet Franc, Uco Valley, Tupungato

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