The 2005 vintage marked the first year that we had master viticulturalist, David Abreu, manage the Herb Lamb vineyard from beginning to end. Through skillful pruning and careful management of the vines and their fruit, we were able to produce the best quality grapes to date from this special vineyard. In order to achieve this, we thinned the fruit to record low levels, thus making for the tiniest release ever for this wine.
Winemaker notes from Allison Tauziet:
"From day one, the 2005 Herb Lamb Vineyard Cabernet has been an incredibly fragrant wine in the making. With a beautiful ruby pitch, the wine shows an amazing concentration of flavors. Earthy notes of truffle and forest floor intermingle with brooding aromas of black fruits, resin, chocolate mint and smoked meats, making for a very seductive Herb Lamb Cabernet. The wine is at once supple and rich, revealing great breadth across the palate. The softened texture of the tannin make this vintage of Herb Lamb Cabernet remarkably delicious at release, but this wine will undoubtedly improve with a minimum of 5 years of age, and last 20-25 years.
The fruit was fermented with indigenous yeast and macerated for a total of 52 days on the skins. 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 June 2007."
We released 110 cases of the 2005 "Herb Lamb Vineyard" Cabernet Sauvignon in November 2008.