The 2004 vintage marks a new era in the Herb Lamb Vineyard for Colgin Cellars. Beginning mid summer of 2004, we brought in master viticulturalist, David Abreu, to take over management of our 14 row portion of the Lambs' vineyard. By retraining the vine canopy and significantly reducing our yields to historically low levels, we were able to produce a Herb Lamb Cabernet with incredible intensity. This is Herb Lamb to the power of 10. The fruit was fermented with indigenous yeast and macerated for a total of 42 days, giving us a deeply extracted wine. After aging in all new French oak barrels in our cold barrel chais, the freshness of this wine was perfectly preserved as we bottled it without fining or filtration in March 2006.
Winemaker notes from Allison Tauziet:
"A richly organic nose of earth, cracked pepper and forest floor pervade the senses as lush fruit aromas of plum and ripe cherries breath in and out of the wine. On the palate this cabernet explodes with sweet, chalky layers of tannin. Because of the northeast facing slopes where they reside, the limited sun exposure allows the vines to produce fruit with true "vin de garde," or "wine to age," tannins. Upon release, the Herb Lamb Cabernet will be a mere baby in the scheme of its life, so I am recommending a minimum additional cellar aging of 5 years before opening, and given its history, the wine will continue to soften as it ages gracefully over the next 15 to 25 years, if you can bear to keep it unopened for such time."
We released 170 cases of the 2004 "Herb Lamb Vineyard" Cabernet Sauvignon in November 2007.