Flam Reserve Syrah (OK Kosher) 2017
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Robert
Parker
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Somm Note
Winemaker Notes
A floral wine, spiced with lots of red fruit and a hint of oak; just enough to hold together the wine structure, yet not being overpowering. Tannins are soft, rounded and delicate. This makes the Syrah Reserve a great companion for a great meal
Professional Ratings
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Robert Parker's Wine Advocate
The 2017 Syrah Reserve also has 5% Cabernet Sauvignon and 10% Petit Verdot, all aged for 12 months in 30% new French oak (the rest up to four years old). It comes in at 14.5% alcohol. One of the nicer Flam Syrahs to date, this is silky in texture and a little gamey on the finish—but just a little. The wine is easily approachable, but the finish is firm. The structure supports the fruit well. In particular, there is nice lift to the fruit, giving it a fresh feel. Most of all, this has finesse. It doesn't feel jammy or thick. It's just elegant and seductive. Yet as you taste the fruit, you realize how subtly concentrated it is. This is nicely done. The remaining question is whether it can develop with some age. Let's start here, and in the meanwhile, we'll show some optimism and lean up a bit. There is no reason it can't be approached young though.
Other Vintages
2018-
James
Suckling
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Tasting
Panel
Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”
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.