Herb Lamb Vineyards
The Herb Lamb Vineyards occupy a tiny 5-acre plot on a remote hillside just below Howell Mountain. Herb and Jennifer Lamb purchased the 7-acre property in 1987 and planted vines the following year. At an elevation of 800 feet the vineyard faces the northeast and benefits from its own unique microclimate.
Though not nearly as large or old as the To Kalon vineyard, the grapes sourced from here are almost as prized. After 10+years of growing, Herb Lamb says they know the exact “sweet spot” – 13 rows in the center of the vineyard which they use produce a single premium Cabernet each year under the HL label. Karl Lawrence and Colgin were among other lucky producers who sourced fruit from this here for some of their most prized wines.
Herb Lamb Vineyards is owned by Herb’s widow, Jennifer Lamb, who continues to nurture this cool-climate hillside property that consistently produces some of the finest wines in the Valley. Originally from Pasadena, with no prior agricultural background, she attended Cal Poly San Luis Obispo in the early ’70s as an Ag Science major where she raised hogs and farmed row crops. There, she met the Aggie of her dreams, Napa native Herb, who after graduation took her home to his sleepy community of Napa Valley to start a life together in agriculture. They quickly established jobs in the growing wine industry, gaining valuable connections and knowledge.
Jennifer began forging relationships with the Valley’s wineries and vineyards through her own tour business, Wine Country Tours, in the early ’80s. She then expanded into the Hospitality, Public Relations, and Marketing arms of the industry, where she stayed for more than 20 years. In 2002, she left the corporate wine world to focus her energies and passion on Herb Lamb Vineyards and its labels.
Herb spent his youth in the Napa Valley, working in the hay fields, walnut and prune orchards, a fruit dehydrating plant, and even a local feed store. After graduating with a degree in Soil Science in 1975, he and his business partner opened the Napa Valley Ag Supply, one of the first agricultural chemical businesses in the Napa Valley. Herb’s intimate knowledge of soils and growers in the area were unmatched. In his 35 years of work, he knew every gate code in the valley and became acquainted with nearly every vineyard manager, winery owner, and ranch dog. His experience with many of the finest vineyards in the Valley led him to choose our rocky hillside parcel to plant the vineyard of his dreams. He passed away on December, 12 of 2014.
Hidden among the renowned mountain properties of Napa and Sonoma, planted to steep hillsides high above the valley floor, lesser-known vineyards quietly yield some of the world’s most exceptional fruit. Cool weather and rocky soils mimic the austere conditions of Bordeaux, rendering highly concentrated fruit with sublime characteristics found nowhere else. Coursey Graves exists to discover and celebrate these unhailed vineyards by making wines in perfect reflection of place, expressly crafted to improve with age.
John Graves began his career in computer technology, and after a decade spent working for others, he left to strike out on his own. Thirty years later he sold a successful B-to-B software business. John and his wife Denise used a portion of the proceeds to establish the Graves Foundation. The mission of the foundation is to provide disadvantaged youth in greater Minneapolis with access to the resources, opportunities, and caring relationships that will propel them to a successful life. Specifically, the foundation focuses on K-12 education reform and providing foster kids with support during the transition to adulthood.
Cabell Coursey’s love for winemaking began in Burgundy where he worked his first harvest during an undergraduate semester abroad. Post grad, he returned for additional vintages picking grapes, scrubbing tanks and barrels, and learning traditional winegrowing methods passed down through generations. His desire for knowledge took him next to harvest in Oregon’s Willamette Valley, and later to Christchurch, New Zealand where he earned graduate degrees in Enology and Viticulture from Lincoln University. It was there he developed the passion for cool climate wines that guides his style today. Before starting Coursey Graves in 2017 with partner John Graves, Cabell made wine for Alder Springs Vineyard, DuMOL, Flanagan, and Kosta Browne.
Garland offers spice driven seasonal cuisine with a focus on Indian and Asian flavors and the evolution of those culinary traditions. Using ingredients from local farmers keeps them connected to their home in Downtown Raleigh and allows for an evolving, made-from-scratch menu. Seasonal handcrafted cocktails, quality spirits, wine and beer curated to pair with our food are featured. The dining room is stylish, unpretentious and cozy with many unique details built by local artisans.
Chef and owner Cheetie Kumar, who grew up in India before moving to New York and then North Carolina, developed a following with her unique eatery. Kumar continues to gather accolades including 2017 James Beard Foundation Semifinalist, and Open Table’s 5 Southern Chefs to Watch and 100 Best Restaurants For Foodies In America.
“Using flavors and techniques gleaned from around the world, Garland’s menu adds a twist to some familiar and local ingredients,” according to a press release. “Guests will find cuisine that is representative of India, southeast Asia, Korea and beyond.”