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95 points Robert Parker's Wine Advocate
This up and coming superstar has fashioned an outstanding 1994 and an outrageously rich, sumptuous 1993. The 1993 Cabernet Sauvignon Herb Lamb Vineyard (which has been bottled and will be released in 1996) should turn out to be one of the most exceptional wines of the vintage. The color is an opaque purple. The nose offers up cassis, blueberry, black-raspberry, and toasty scents, followed by gorgeously rich, sweet (from extract, not sugar) flavors, full body, gobs of glycerin, and wonderfully ripe tannin in the intense finish that must last for 40+ seconds. It is an exceptional Cabernet Sauvignon that will be approachable upon release; it will age for 20+ years. It is a tour de force in wine-making. It should come as no surprise that the genius behind these wines is Helen Turley. Readers are advised to get on the winery's mailing list in order to secure some of these extremely limited production wines, which are largely sold via the winery's mailing list.
Ann Colgin’s wines stand out as one of the most refined styles of wines produced in Napa Valley. They show distinctive purity of the ripe black fruits, refined tannin structure and extremely elegant flavor profiles. This wine makes no exception. The hundred percent Cabernet Sauvignon from the Herb Lamb Vineyard, has been the hallmark wine of Colgin Cellars from its debut in 1992.
In early 1990s, Ann made a long-term contract with the vineyard owners, Jennifer and Herb Lamb, that she had an exclusive access
to the top vine rows of this small, 7.4 acre, vineyard lying on an elevation of 600 to 800 feet on well-drained rocky soils of St Helena.
In hands of the legendary Napa Valley winemaker Helen Turley, who was winemaker for Colgin Cellars 1992-1999,these terroir-driven grapes were transformed into a wine that
caught the eye of the powerful critics and Colgin’s fame as one of the top-rated producers was written.
“Our winemaking philosophy has always been to express the true character of each unique vineyard site”, Ann Colgin explains.
The grapes are harvested during the night and go through three sortings,starting in the vineyards. The final sort takes place in the
winery, where 15 people will do the final grape by grape sorting before crushing the grapes. Moving the grapes, juice or wine is
done by gravity. The barrels, tanks and vinification equipment,along with the basket presses, are of the highest quality. Only the
finest neo-classical winemaking methods are used in concert with small yields, gentle handling, attentive sorting and meticulous
blending to capture the distinctive terroir characteristics of each Colgin wine.
We blend talent with terroir, tradition with technology and passion with precision to create wines with distinctive personalities
and a profound sense of place.” Ann Colgin sums up.
While the Herb Lamb Cabernet Sauvignon was for a long time thebenchmark wine of Colgin, the saga came to an end in 2007,which was the final vintage Colgin made this hailed wine. The declining health of the twenty-year-old vineyard made it difficult to continue to maintain the high quality level displayed in all of the other Colgin wines.