At Herb Lamb Vineyards, we grow and produce Cabernet Sauvignon. Because our hillside property faces northeast and the mountain temperatures are milder, we tend to experience an earlier bud break. While the valley floor lies in a blanket of fog in the early spring, we catch the early sun and the brisk winds blowing through our canyon help to avert any frost. The angle of the last of the summer sun also allows for a longer growing season - we rarely harvest before mid-October, giving the grapes a certain mountain-grown intensity not achieved in vineyards growing on the valley floor.

The selection of grapes for our premium HL Cabernet Sauvignon comes from only certain sections and rows, which we have been able to adjust, watch and nurture since 1997. By virtue of the small tonnage our hillside vineyard produces and the variations in weather, we normally harvest only 1½ to 2 tons per acre. We pick several successive times in the vineyard, depending on the ripeness of each block, and make quality and ripeness bunch selection at the crusher, thus limiting the HL Cabernet Sauvignon production to only a few barrels a year.

Specific rows of grapes not chosen for HL are selected for our E II Cabernet Sauvignon label (named after our dog, Eeyore II, who recently passed away) which was first released in 2004. When we are lucky, there is enough left over for our own house wine, the tongue-in-cheek "Almost Howell Mountain" from 'the bottom 40', which we share with a growing number of friends and family.

We also produce a destictive Sauvignon Blanc, purchasing grapes from another small, family owned and managed vineyard in Yountville, for our E II Sauvignon Blanc. This is a bright, special wine for summertime enjoyment that we love sharing with family and friends.

All of our wines are offered for sale via an email offering, in the order of the date that the customer signed up on our mailing list. If you have not already registered, please do so now, and remember to add info@herblambvineyards to your approved email list.