Flam Reserve Cabernet Sauvignon (OK Kosher) 2016
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Tasting
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Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
Soft ripe fruit on the nose complimented by elegant oak spice and a hint of minerality. The palate is generous and balanced with ripe fruit, soft spice and a good tannic structure. The Finish is mineral, complex and long.
Professional Ratings
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Tasting Panel
Smooth, earthy, rich, and juicy with a lush texture as well as balance and finesse. Fresh plum and berries. Long and stylish with good depth.
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Robert Parker's Wine Advocate
The 2016 Cabernet Sauvignon Reserve was aged for 12 months in 50% new French oak. It comes in at 14% alcohol. This is a fine Reserve Cab from Flam, suave, elegant and refined. Seductively textured, it emphasizes its finesse and sensuality. As it airs out, it expands in the glass and shows off better concentration and more power. Impeccably balanced, it becomes increasingly gorgeous. It is very approachable right now. The tannins are quite ripe. This doesn't have the complexity of either the Syrah or the Noble in the lineup, but it has many virtues of its own, including some welcome understatement.
Other Vintages
2021-
James
Suckling
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James
Suckling
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
With a rich history of wine production dating back to biblical times, Israel is a part of the cradle of wine civilization. Here, wine was commonly used for religious ceremonies as well as for general consumption. During Roman times, it was a popular export, but during Islamic rule around 1300, production was virtually extinguished. The modern era of Israeli winemaking began in the late 19th century with help from Bordeaux’s Rothschild family. Accordingly, most grapes grown in Israel today are made from native French varieties. Indigenous varieties are all but extinct, though oenologists have made recent attempts to rediscover ancient varieties such as Marawi for commercial wine production.
In Israel’s Mediterranean climate, humidity and drought can be problematic, concentrating much of the country’s grape growing in the north near Galilee, Samaria near the coast and at higher elevations in the east. The most successful red varieties are Cabernet Sauvignon, Merlot, and Syrah, while the best whites are made from Chardonnay and Sauvignon Blanc. Many, though by no means all, Israeli wines are certified Kosher.