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Flat front label of wine

Herb Lamb HL Vineyards Cabernet Sauvignon 2001

Cabernet Sauvignon from Napa Valley, California
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    Winemaker Notes

    "The 2001 HL has the opulence of the 1997 and structure of the 1999. This vintage will be forward, fleshy and rich, but still nicely structured underneath with good tannins and acid – lots of pretty fruit with great structure, remarkable texture and color saturation. The fruit characteristics typical of the vineyard are black spices, blueberry, licorice, and deep black berries. This remarkable vintage achieves the ultimate vineyard expression and terroir components. Wines from this vineyard never reflect any drying, inky, or tannic fruit.

    "Grapes from the H Block add concentrated black fruit flavors, tasting almost licoricy and dense on the back of the tongue when the wine is young, becoming black current with sweet black fruit flavors as the wine matures. Fruit from J Block gives the wine a perfumed character. We sweetened the wine up a bit by using another Nadalie oak barrel to the traditional tight grain Taransaud barrels." – Winemaker Mike Trujillo

    Critical Acclaim

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    Herb Lamb

    Herb Lamb

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    Herb Lamb, Napa Valley, California
    The seven acre Herb Lamb Vineyard is located on the ridge of a small valley facing Howell Mountain, just east of St. Helena in the northern Napa Valley. This valley opens on the west directly towards Calistoga and pulls weather from the North Bay marine climate, offering cooling evening fog and morning breezes.

    Michael Trujillo, as Director of Winemaking for Sequoia Grove, was one of the first winemakers to create a wine from the young vines at Herb Lamb Vineyard in 1991. Seeing the great potential of the Lamb's hillside vineyard, he has been purchasing grapes for his own label, Karl Lawrence, from the Herb Lamb Vineyards ever since.

    When Jennifer and Herb Lamb chose to create their own wines with the 1997 vintage, reflecting on Michael's knowledge of the vineyards and his expert ability to craft a notable wine, he became their first choice to create the HL Vineyards wine. With the addition of the "Companion" labels, the E II and Two Old Dogs Sauvignon Blanc and Cabernet Sauvignon, Michael is now director of winemaking for all the Herb Lamb Vineyards brands.

    Napa Valley

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    One of the world's most highly regarded regions for wine production and tourism, the Napa Valley is the AVA that brought worldwide recognition to California winemaking. The area was settled by a few choice wine families in the 1960's who bet that the wines of the area would grow and flourish. They were right. The Napa wine industry really took off in the 1980's, when vineyard lands were scooped up and vines were planted throughout the county. A number of wineries emerged, from large conglomerates to small boutiques to cult classics. Cabernet Sauvignon is definitely the grape of choice here, with many winemakers also focusing on Bordeaux blends. Whites are usually Chardonnay and Sauvignon Blanc.

    Within the Napa Valley lie many smaller sub-AVAs that lend even more character specifics to the wines. Furthest south is Carneros, followed by Yountville, Oakville & Rutherford. Above those two are St.-Helena and the valley's newest AVA, Calistoga. These areas are situated on the valley floor and are known for creating rich, smooth Cabernet Sauvignon, Merlot and Chardonnay. There are a few mountain regions as well, nestled on the slopes overlooking the valley AVAs. Those include Howell Mountain, Stags Leap District, and Mt. Veeder. Wines from the mountain regions are often more structured and firm, benefiting from more time in the bottle to evolve and soften.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is sometimes referred to as the “king” of red grapes. It can be somewhat unapproachable early in its youth but has the potential to age beautifully, with the ability to last fifty years or more at its best. Small berries and tough skins provide its trademark firm tannic grip, while high acidity helps to keep the wine fresh for decades. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region (and in St-Emillion and Pomerol, where it plays a supporting role to Merlot). The top Médoc producers use Cabernet Sauvignon for their wine’s backbone, blending it with Merlot and smaller amounts of Cabernet Franc, Malbec, and/or Petit Verdot. On its own, Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin, and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice, and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it's typically blended to soften tannins and add complexity. In warmer regions like California and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb, and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    KHKHERBAMB_2001 Item# 122491