“Dark ruby red and with a medium-full body, at first taste this blend comes on a bit sweet and is showing generous aromas and flavors of both red and black fruits, particularly red plums and cherries.” Yonatan Sternberg enjoyed the benefits of a wine that is all in the family.
The Flam winery was established in 1998 by brothers Golan and Gilad Flam, and is currently situated among the beautiful Judean Hills near the town of Beit Shemesh. After studying and training in Italy and Australia, winemaker Golan Flam returned to Israel and is currently in charge of Flam’s wine production. Gilad, a law and business graduate, is in charge of the winery's business and marketing strategies, while sister Gefen is in charge of sales and public relations (until recently when the winery began working with a private P.R. firm).
Aside from their excellent reserve series, (my favorite being the Merlot); many attribute Flam’s success to the fact that the winery is owned and managed by the immediate members of the Flam family. In addition to the siblings mentioned above, mother Kami is in charge of finance. And father Israel Flam, with over 30 years of experience at the Carmel winery is always happy to lend a helping hand and share his expertise.
The winery’s Classico label is not intended for long cellaring and is usually sold between 67-79 NIS.
Flam, Classico, 2005The Flam Classico is produced as a blend of 50% Merlot and 50% Cabernet Sauvignon grapes, which are grown in the Upper Galilee and in the Judean Hills.
Tasting Notes: Dark ruby red and with a medium-full body, at first taste this blend comes on a bit sweet and is showing generous aromas and flavors of both red and black fruits, particularly red plums and cherries. The wine is also reflecting the 6 months spent in barrels with touches of oak and vanilla.
Food Pairing: In my opinion an excellent option would be to serve the wine with an assortment of quality goat cheeses.
Tip of the Week: Wine glasses need a bit more care in the washing compared to ordinary glasses. Personally I try not to use detergents with potent scents (when possible I would rather use no detergent at all), residue from the soap can impair the flavors and aromas of the wine.