No, not the frozen waffle, Eggo is named for the concrete eggs used in fermentation and maturation of these wines, of which Zorzal was the first in Argentina to begin using. Concrete eggs go back a long way, Chateau Petrus of Bordeaux have sworn by them for quite some time, but they lost their spotlight to shiny temperature controlled stainless steel. Concrete still has its place though, it’s unique shape encourages wine to remain in motion through the heat generated during fermentation. This movement keeps the yeast particles in motion, encouraging greater contact with the wine which results in a more textured and rounded wine. Zorzal goes one step further with unlined concrete, which offers the benefits of micro-oxygenation like oak, but without the influence of wood flavour or cutting of trees.
Ultimately this Tinto di Tiza Malbec shows excellent body and refined tannin structure, while allowing the floral and fruit flavours to shine alongside a beautiful chalky minerality.