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Spanish for bee, our name is pronounced "ah-BAY-ha". We chose this name for its simple beauty and its reminder of times past when farming implied a respect for the environment and a close connection to the earth.
A century old farm with its beautifully restored buildings in the rolling foothills of Walla Walla's Blue Mountains provides the setting for Winemaker John Abbott and Partner Ken Harrison's relentless pursuit of extraordinary Washington State Cabernet Sauvignon. Wines are produced from estate grapes and several other vineyard sources whose growers have a similar passion for quality and the land. Innovative techniques, traditional methods, and a fanaticism for every detail define John's winemaking philosophy. Small quantities of Chardonnay, Viognier, Syrah, and from exceptional vintages a Reserve Cabernet, are also produced. All of these wines are limited in quantity and sell out quickly.
Stylistically, Abeja wines are made to accompany the meal. This means that the emphasis of the wine is on balance and elegance. A solid framework of tannin and acidity filled with pure, lush, fruit, a richness in the mid palate, elegant integrated oak, moderate alcohol levels and a generous finish define this. It is accomplished through meticulous viticultural management, gentle handling of the fruit and the wine, customized practices for every lot no matter how small, and carefully selected French oak.