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Abeja Chardonnay Washington State 2013
Our Price: $47.95 $32.99
$32.99
| Country: | United States |
| Region: | Washington |
| Winery: | Abeja |
| Grape Type: | Chardonnay |
| Vintage: | 2013 |
| Bottle Size: | 750 ml |
Product Description
Abeja Chardonnay Washington State 2013 is 100 percent Chardonnay
This Chardonnay has the essence of a freshly baked lemon meringue pie, green apple, and Bartlett pear. It is both dense and bright, with a hint of vanilla and cinnamon coming from its time in barrel. Aromas are so much related to experiences. It is a wine that is in the traditional Abeja style, with superb polish, complexity, and balance, yet with a light touch at 13.5 percent alcohol.
Review:
"Supple, ripe and complex, with layers of pear, floral, tangerine and a note reminiscent of freshly ironed clothing. Fine acidity carries this through to a refreshing finish. Drink now through 2020. 919 cases made. –HS"
- Wine Spectator (November 15th, 2015), 91 pts
"Abeja’s 2013 Chardonnay offers clean, crisp notes of apple blossom, white flowers, citrus and brioche. Fermented and aged in barrel (40% new), it has a solid mix of richness and freshness, is beautifully balanced, and will drink nicely for 2-3 years. - Jeb Dunnuck"
- The Wine Advocate (erobertparker.com, June 2015), 91 pts
"A blend of top sites Celilo and Conner Lee, this appealing wine displays aromas of candy corn, corn silk and chamomile. The stone-fruit flavors are elegantly styled, showing a sense of restraint and balance that carries through the lingering finish."
- Wine Enthusiast (September 1st 2015), 91 pts
Winery: Abeja
The Abeja Winery
The Abeja Winery sits at the base of the Washington Blue Mountains, just east of Walla Walla, on a farm estate over 100 years old.
Ken and Ginger Harrison spent 35 years in Portand, Oregon before their strategic move to Walla Walla. The growing climate was ideal for Cabernet Sauvignon, Ken’s preferred varietal, which made this the perfect location for Abeja Winery. Ken focused on growing and producing, while Ginger operated the Harrison’s Inn.
In 2002, Ken and Ginger met the perfect additions to their Abeja Winery team, John Abbott and Molly Galt. Hailing from the Napa Valley since college, John worked at Pine Ridge and Acacia Winery. He and Molly later began Canoe Ridge Vineyard in Walla Walla. Molly handled all of the marketing and public relations and John was the winemaker for almost ten years.
When choosing a name for their vineyard, they wanted to represent a period of farming that had respect for the environment and close connection to the earth. The word “Abeja” is Spanish for bee. The simplistic nature and beauty of the word complimented their “farm softly” style. The honeybee is the ultimate symbol for their way of life because honeybees are so impacted by how one farms and yet very important to an ample and robust style of agriculture. The Abeja Winery truly strives to make a difference by minimizing impact and nurturing the land. Abeja vineyards are certified sustainable farming by organizations such as LIVE, Salmon Safe, and Vinea.
Some wines from Abeja Winery:
- Abeja, Chardonnay, Washington State
- Abeja, Merlot, Columbia Valley
- Abeja, Syrah, Walla Walla Valley
- Abeja, Cabernet Sauvignon, Columbia Valley
- Abeja Cabernet Sauvignon, Reserve Columbia Valley
Any Abeja wines we have in stock are listed below, if you don’t see the wine you are looking for please don’t hesitate to ask for it.
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The 2016 is the inaugural Chardonnay release from Freelander. This California wine shows good acidity and provides a nice balance to the ripe pineapple, pear, and passion fruit flavors. Just a hint of vanilla spice oak ends in a finish that’s clean and pure.
Rubus Chardonnay Colchagua Valley is made from 100 percent Chardonnay.
Attractive yellow color with some green tones. Its intense varietal character reminds one ripe fruits like pineapple, with notes of melon and honey well harmonized with oak. In the mouth it is full, rich and buttery.
Grapes are harvested in the morning in order to avoid high temperatures.
At the winery, the grapes are gently pressed.
Alcoholic fermentation is held between 15º and 16º Celsius.
Then, 25% of the wine goes into American Oak barrels for 3 months.
After this, the blend is made, clarified, cold stabilized and filtered. Right before bottling, the wine goes through an on-line filtration system (plate and sterile membrane) to ensure microbiological stability
As far as the food pairing, it is delicious with pasta, fish, seafood and mild cheeses. It is also delicious on its own as an aperitif.
Tamarack Chardonnay is made from 100% Chardonnay.
Bright aromas of ruby red grapefruit, mango and stone fruit are found in the bouquet while on the palate, the bright acidity of this wine showcases flavors of guava, crisp Granny Smith apples and Asian pears. Combing the best of both cooperage techniques, the combination of aging in stainless steel highlights the fruit while the aging in neutral French oak provides an added complexity to the wine.
Aged 60% in neutral premier French oak and 3% in new premier French Oak 37% stainless steel.Dropped by gravity straight to the press, the juice is pumped directly to barrel or tank and chilled, inoculated with Chardonnay 3079 yeast, primary fermentation started and finished, secondary fermentation started but completed to preferred taste, typically around 50% completion. All fermentation is done in a 58 degree Fahrenheit barrel room.
Walla Walla Valley Appellation: Alderbanks Vineyard
Columbia Valley Appellation: Bacchus and Gamache Brothers Vineyards
Yakima Valley Appellation: Olsen Brothers and French Creek Vineyards
Try these Similar In Stock Wines
Sinor-LaVallee Estate Chardonnay is made from 100 percent Chardonnay.
Sinor-LaVallee Chardonnay reflects a maniacal attentiveness only possible through sole proprietorship from viticulture through winemaking. The aim was to create a singular Chardonnay that expresses the totality of Bassi Ranch’s ultra-coastal terroir.
The wine Chardonnay offers fragrant aromas of tropical fruit with notes of butterscotch, apricot and crème brûlée. The palate is rich and viscous, yet never loses its energy or focus. Flavors of pear, pineapple and peach show trailing notes of vanilla, mineral and spice. A luscious, full-bodied mid palate yields to a sense of balanced sleekness on the finish.
Yellow with green hints Pineapple aromas with toasty notes and a fresh mineral character and finish.
Grape Varietals 90% Chardonnay and 10% Sauvignon Blanc
ABV 14%
Aging 20% barrel-fermented and aged for 4 to 6 months in the same barrels
Serving Temp 50-55 degrees Farenheit°F
Closure Cork
Agricultural Method Sustainable
Residual Sugar
Dry - less than 4 grams/liter
The Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years.
Lakeview Vineyard is the winery’s mid-block vineyard planted to a combination of clone 6 & 337 Cabernet Sauvignon on 101-14 rootstock. Excellent drainage from the rocky and chalky soils plus plenty of sunlight throughout the day produces wines of bold character with mouth filling flavors.
Organic farming methods are used to produce this Cabernet Sauvignon Casey's Lakeview vineyard. Vines are 17 years old. Ageing in French oak barrels (85% new) for 20 months, then 12 months in bottle prior to release. Non-filtered.
Review:
"The 2013 Cabernet Sauvignon Casey’s Lakeview is similarly inky bluish/purple to the rim. Tasting like blood, this wine is dense and rich with lots of chocolate, espresso, earth and spice. It is deep, full-bodied, and again, a masculine style of wine that needs at least 4-5 years of cellaring and should keep for 25 or more years."
- Robert Parker's Wine Advocate (Issue #222, December 2015), 95 pts
"Darker tonalities of fruit along with distinctly savory undertones are two of the signatures in the 2013 Cabernet Sauvignon Casey's Lakeview Vineyard. Rich, ample and powerful, the Casey's Lakeview offers notable richness to fill out its broad-shouldered frame. Hints of lavender and mint add nuance in a virile Cabernet Sauvignon that needs at least a few years to fully come together. - Antonio Galloni"
- Vinous (October 2015), 94 pts
With its maritime influence, California's Monterey region has an extended growing season that yields wines with full flavor development and great acid balance.
Mandolin Chardonnay has a lush tropical fruit core, balanced by crisp acidity and nicely integrated oak.
The grapes for this Chardonnay were sourced from vineyards in the Santa Lucia Highlands AVA of Monterey County, where high winds, dry days, and bay fogs create a cool, but very long, growing season. These growing conditions are ideal for cool-climate grapes such as Chardonnay, and lead to full, forward fruit flavors and ideal acidity. Grapes were harvested at an ideal balance of sugar and acid, and the wine was fermented in 1-2 year-old French oak barrels. This wine did not undergo malo-lactic fermentation, thus preserving its bright acidity. Total Acidity: 0.70 pH: 3.45 Residual Sugar: 0.51 g/liter
Abeja Cabernet Sauvignon Columbia Valley is made from 96% Cabernet Sauvignon, 4% Merlot.
Aged for 20 months in 100% French, medium toast; 60% new, 40% one & two year old
The nose leads off with plum, bright blackberry, and dark bing cherries. A touch of dried blueberry rounds out the fruit proï¬le. Floral notes and cocoa, with nuances of cedar and spice, are sprinkled throughout. All of these characters follow through on the palate and, with a pleasant minerality and continuity, weave a tapestry of complexity and youthful exuberance.
"Offers finesse and structure with elegantly expressive blackberry, basil and black olive flavors that build richness towards polished tannins. Drink now through 2028. - TF"
- Wine Spectator (October 2019), 94 pts
Abeja Cabernet Sauvignon Columbia Valley is made from 96% Cabernet Sauvignon, 4% Merlot.
Aged for 20 months in 100% French, medium toast; 60% new, 40% one & two year old
The nose leads off with plum, bright blackberry, and dark bing cherries. A touch of dried blueberry rounds out the fruit proï¬le. Floral notes and cocoa, with nuances of cedar and spice, are sprinkled throughout. All of these characters follow through on the palate and, with a pleasant minerality and continuity, weave a tapestry of complexity and youthful exuberance.
"Plenty of blackcurrants and blueberries with a hit of new wood, too. Medium body, slightly firm tannins and a flavorful finish. This still needs some time to come together. Cabernet sauvignon with 1% petit verdot. Better after 2021."
- James Suckling (June 2020), 92 pts
Aromas of barrel spice, coffee, cherry, bittersweet chocolate, graphite and sautéed herb are followed by textured cherry and chocolate flavors. There's a pleasing sense of brightness to the acidity and deftness to the rich, creamy coffee and bright cherry flavors that keep the interest high. Plenty of tannic structure holds it all together. Coffee notes linger on the finish. It's far from a big bruiser and needs some time to all integrate but brings and abundance of rewards. Best after 2026 with a very long life beyond that.
-Wine Enthusiast 92 Points
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Segries Secret Grange Lirac Rouge is made from 50% Grenache and 50% Syrah.
This is a new wine for Chateau de Segries. 2013 is the first vintage.
The wine is dark and inky.
The aromas are intense and complex. It has fruit flavors of course, Strawberry and Blackberry, but it also have some interesting spice components, garrigue, pepper and licorice.
The finish is long and very pleasant as the tannins are round and well integrated.
La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
The average age of the vines is 80 years old.
Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.La Grange is the name of the parcel where the grapes are grown. The soil is Clay and Limestone.
The average age of the vines is 80 years old.
Classic vinification in temperature controlled tanks. The skin contact maceration lasted 30 days and was completed in cement tanks.
The wine went through MaloLactic fermentation and was bottled without filtration.
Review:
"The estate’s top wine is the 2016 Lirac Secret de la Grange, a 90-10 blend of Grenache and Syrah that never sees oak. This full-bodied blend is fabulously concentrated and lush, with ripe fruit flavors of raspberries and stone fruits, an intriguing hint of almond paste and a rich, long finish tinged with licorice. It should drink well for up to a decade. - Joe Czerwinski"
- Robert Parker's Wine Advocate (Issue #233, October 2017), 93 pts
Baron Aime Cremant de Bourgogne Brut is made from 40% Chardonnay, 30% Pinot Noir, 30% Aligote.
Light yellow with bright reflections. The nose is fresh and lemony with subtle floral aromas, apple and citrus fruits. The mouth is fresh, delicate, tight and precise with fine bubbles that stimulate the palate nicely.
A delicious aperitif and a great match with shellfish.
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