Finca Flichman Tanguero, Mendoza Unoaked Chardonnay

Finca Flichman Tanguero, Mendoza Unoaked Chardonnay

Vintage: 2024

VintageProduct CodeFormatClosureAvailability
2024FF328B246 x 75ScrewcapContact Us
Producer

Finca Flichman, in southern Maipú, Mendoza, is one of Argentina’s oldest and most prestigious wineries. It was founded in 1910 by Don Sami Flichman, who emigrated to Argentina from Łódz, Poland and established the estate's first vineyards on the rocky, well-drained plots within the town of Barrancas. In 1947, Don’s son Isaac and winemaker Raúl de la Mota created ‘Caballero de la Cepa’, one of the first premium Argentinian wines to have international success. Today, winemaking is overseen by Rogelio Rabino, supported by acclaimed consultant and winemaker Alberto Antonini, as well as renowned soil and vineyard mapping expert Pedro Parra.

Sogrape, owned by the Guedes family, purchased Finca Flichman in 1998, investing heavily in restoring the vineyards and modernising the winery. In addition to the original Barrancas vineyard, they also expanded to the higher elevations of Tupungato in the Uco Valley in Mendoza. At the foot of the Andes, these vineyards benefit from large diurnal temperature variations, resulting in longer ripening seasons and more elegant styles.

Tanguero

The ‘Tanguero’ range is intended for drinking young and fresh. The wines are full of varietal character and express the exuberance of the Argentinian tango dancers depicted on the label. They offer great value for money.

Vineyards

This wine is made from the best hand-harvested fruit from the high-altitude Tupungato vineyards. Tupungato is the northernmost sub-region of the Uco Valley in Mendoza and these grapes were harvested at 1,200 metres above sea level. The fruit benefits from large diurnal temperature variations and is rich in natural resources, including good access to fresh water.

Vintage

The 2024 vintage was marked by incredibly varied weather. Spring was cold and late frost events caused a reduction in yields. Summer was very hot and dry which caused rapid sugar ripening and concerns over tannin ripeness. Despite these challenges, overall yields were close to average, with a 28% increase compared to 2023 thanks largely to quick decision making by the wine maker.

Vinification

All grapes were hand harvested. After gentle crushing, the must was transferred to stainless steel tanks for fermentation, which took approximately twelve days at a controlled temperature of 16ºC. After fermentation and bottling, the wine spent 3 months in bottle before release.

Tasting Notes & Technical Details

The wine is pale yellow in colour with subtle aromas of pineapple and pear complemented by a touch of vanilla. On the palate, there are aromas of ripe tropical fruit with a juicy and refreshing finish.

Alcohol (ABV)

12%

Acidity

6.8 g/l

pH

3.33

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