Winemaker notes from Allison Tauziet:
"The 2006 vintage marked the second 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 grapes of extraordinary quality.
The 2006 Herb Lamb vineyard Cabernet Sauvignon has a dark, brooding nose of licorice, savory meats and blue fruits. Subtle nuances of toffee and orange zest flirt in and out of the nose. This wine has a broad entry, with full bodied tannins that are both fine grained and beautifully layered, a classic signature to this vintage. At release, this wine is just a baby, so a minimum of 5 years aging is recommended, yet the wine will last for 20 or more years.
The fruit was fermented with native yeast and macerated for a total of 36 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 in July 2008. "
We released 160 cases of the 2006 "Herb Lamb Vineyard" Cabernet Sauvignon in March 2010.