Winemaker Notes
Rich ripe fruit on the nose with a touch of spice and a hint of fresh green notes. The palate is complex yet restrained with silky tannins. The Fresh acidity balances the intense flavors.
Blend: 67% Cabernet Sauvignon, 21% Syrah and 12% Petit Verdot
Professional Ratings
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Robert Parker's Wine Advocate
The 2016 Noble is very Cab-heavy this year (85%), with 11% Syrah and 4% Petit Verdot, all aged for 16 months in 70% new French oak. It comes in at 14.5% alcohol. What do you get by trading up from the lovely Cab this year? Well, this is made to be even more serious. It has more power (although the tannins remain fairly ripe) and more depth. It's built to age better, without as many questions as to whether it will. It also has more complexity, thanks to the blend. Most of all, even while it often seems rather elegant in mouthfeel, the fruit has a certain sappy concentration that makes it seem exceptional. It's not a sweet fruit bomb, so you don't notice that at first. Overall, this is a fine Noble. It is, like most of Flam's wines, very accessible now. Yet this one, more than most, will reward some aging. How long it goes and how well is still open to some question, but there is no rush here. As always, let's take it in stages.Rating: 92+
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.