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Abeja

Abeja After more than 35 years in the business community of Portland, Oregon, Ken and Ginger Harrison decided to embark upon a new adventure. It was Ken’s passion for Cabernet Sauvignon and the climate for growing this varietal that brought the Harrisons to Walla Walla. While Ken pursues his love of wine as grower and producer, Ginger applies her gracious hand to operating their small Inn. Companions in life and work, John Abbott and Molly Galt joined Ken and Ginger in the spring of 2002, completing the partnership. John began his career in the Napa Valley when, straight out of college, he went to work first for Pine Ridge and later for Acacia Winery. In 1994, he and Molly moved to Walla Walla to begin Canoe Ridge Vineyard, where he was the winemaker for nearly ten years and she was in charge of all on-site marketing and public relations. A common vision of quality and determination to be a leader in the future of Washington state Cabernet made the foursome a perfect team.

Directions
We are located in the scenic Mill Creek area of the Walla Walla Valley in the very southeast corner of Washington State. Our airport is served by Horizon Air, a partner of Northwest and Alaska Airlines. From Seattle, Washington (273 miles, Approx. travel time is 4.5 to 5 hrs.) Take “I-90” east toward Spokane. Take Exit #110 “I 82 East” following signs to Yakima. Take Exit #102 “182/12 East” toward Richland/Pasco. Travel through the Tri-Cities following signs for Walla Walla. Just past Boise Cascade (on your right) cross one more bridge and bend left to a stop. Turn left onto “Highway 12” and travel 30 miles east to Walla Walla. When you reach Walla Walla, travel to east side of the city and take the “Port of Walla Walla/Airport exit.” It is the first exit past Wilbur Avenue. At the end of the off ramp, turn right onto “Airport Road.” At the first signal turn left onto “Isaacs.” From this intersection you will travel 2.8 miles to our driveway. Isaacs will become Mill Creek Road. At 2.4 miles you will come to a “Y.” Five Mile Road travels right. Stay left continuing on Mill Creek Road. Our driveway will be on the right four tenths of a mile past the “Y.” It is marked by a stone entrance and two lines of burgundy colored maple trees. Parking is on your right past the end of the stone wall. Guest check in for the Inn is at the office located on the west end of the Carriage Barn. This is the long barn with the open breezeway directly in front of you as you come in the driveway. Guests arriving for a scheduled winery visit may check in at the office or go directly to the smaller of the two barns to the right (west) of the office.


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Address Web Social
2014 Mill Creek Road, Walla Walla, WA, US, 99362 Email: info@abeja.net
Phone: 509-526-7400 Web: www.abeja.net
Fax: 509-529-3292
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Products



  2002 Cabernet Sauvignon
This wine was just released November first and it is going fast! Having been out of Cabernet for a full year now, we are delighted to have this wine back in the tasting room, even if just for a short time. Pretty, silky, rich and delicious. This is the follow-up to our first release, and we think you will enjoy it even more. Seven Hills Vineyard and Conner Lee, which were significant in the 2001 release, are blended with old vines from Sagemoor and our first harvest of Cabernet from our estate vineyard Heather Hill. These outstanding fruit sources combine to make a stunning wine that is stylish, elegant, and pure. The nose is loaded with dense, dark blackberry fruit, cassis, sweet wood and shaved chocolate. The continuity from nose to palate is seamless. It is rich, intense and superbly balanced with excellent depth and length.
  BEEKEEPER'S Blend Red Table Wine
blend for this wine changes with each vintage, but always consists predominately of Cabernet Sauvignon. This is especially true for the 2004 vintage because of winter damage to our Cabernet Franc and Merlot vines. Consisting of one hundred percent Cabernet Sauvignon, this vintage is a blend of fruit from four vineyards. Those of you familiar with this wine know how much wine it is for the price and this vintage is no exception. It delivers generously with bright fruit and spice, combined with soft tannins and nice balance.
  Cabernet Sauvignon, Columbia Valley
This vintage of Cabernet Sauvignon is big and with layers of complexity that really show themselves after a little time in the glass. Initially, it is deep and mysterious and then opens to reveal fragrances of plum, dark raspberry, and sweet vanilla. Cocoa and lightly roasted coffee mingle with hints of spice and cedar. A long finish is generous and engaging. It has an impeccable balance of integrated tannin, acidity, and alcohol that perfectly accompanies the meal and provides for excellent longevity in the cellar.
  Chardonnay
If you enjoyed our first release of Chardonnay for its lovely combination of elegance and richness, then this vintage will again please you. Fruit from the same three great sites—Celilo, Kestrel View Estates, and Conner Lee—were blended here. All hand-picked, the fruit was delicately whole-cluster pressed. After settling, the juice was put down to barrel and inoculated with two strains of yeast. After fermentation, each barrel was lees-stirred weekly, for up to six months. In total, barrel aging was in one hundred percent tight-grained French oak, fifty percent of which was new and the balance one and two year old barrels.
  Chardonnay
Once again this Chardonnay is a blend of fruit from Celilo, Kestrel, and Conner Lee vineyards. It is one hundred percent barrel-fermented with one hundred percent malo-lactic fermentation, yet this is a Washington State Chardonnay that is pretty and clean, with a waxy texture that gives it richness. A classic minerality and brilliant acidity complete the profile. We have watched previous vintages of this wine re-acquaint many a skeptic with Chardonnay.
  Syrah
Drastic winter temperatures in 2003 relieved us of most of our crop in 2004. However, the two barrels that we were able to produce are delicious, dense and textural. Dark floral aromas give way to wild strawberries, smoked meat, and dried fruits. This is cooler climate Syrah grown on the grounds of Abeja. The result is a wine with complexity and balance without the alcohol levels of Syrah produced in warmer areas.
  Viognier
2005 viognier MILL CREEK VINEYARD 100% Estate, Walla Walla Valley May 1st Release 750 ml $26 per btl / $280.80 per case Each vintage of this wine reflects our determination to fine-tune how we grow this tricky yet rewarding varietal. A crop level of less than two tons per acre and extremely careful shoot management allowed us to achieve ripeness with the lowest sugar levels yet. Pressing it as gently as possible gave us the lowest pH level so far, maintaining an optimum level of acidity. These factors combined to make the most balanced and finessed Viognier we have made to date.

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