1998 Cabernet Sauvignon Herb Lamb
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Winemaker Mark Aubert made more use of the lees to enrich the '98, and also racked less frequently than usual during the wine second year in barrel. He was happy enough with the results to continue this approach with the '99 and '00 vintages. The Herb Lamb wine is 100% cabernet, and is made in all new Taransaud barrels, which Aubert says have the effect of elevating pH. Indeed, this wine has typically relied more on its serious tannic backbone than on its acids for aging. Eager California cabernet fans who have been unable to latch onto any Colgin wine will be happy to hear that more wine will be available soon. Beginning with 1999, Ann Colgin has a new proprietary red blend from low-yielding hillside vines on Madrona Ranch, managed by David Abreu. The first vintage will be a blend of 55% cabernet sauvignon, 35% merlot, 5% cab franc and 5% petit verdot. And there will be a 2000 release from Colgin's new property on Tychson Hill, a steep, densely planted vineyard on the same hillside as Grace and Vineyard 29.
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