Country: | United States |
Region: | Washington (Walla Walla) |
Winery: | Abeja |
Grape Type: | Merlot |
Vintage: | 2010 |
Bottle Size: | 750 ml |
Lady Hill Cabernet Sauvignon Columbia Valley is made from 100% Cabernet Sauvignon.
Intense hues range from wine purple to sangria showcasing Cabernet Sauvignon’s genetic predisposition to tiny berries packed with color making molecules called anthocyanidins. Chocolate covered cherry and subtle blackberry liqueur combine New World fruit flavors with savory olive tapenade, dried herb de provence and a tinge of minerality found in ancient volcanic soils. The subtle wood impact of 10% new and once filled barrels keeps the focus on fruit and spice, while maintaining the characteristic dusty tannins and lingering finish that Cabernet Sauvignon has become famous for.
Pair with pan roasted veal chops, grilled veggie pizza or a can of Cougar Gold Cheddar.
Cardinale Napa Valley Cabernet Sauvignon is made from 91% Cabernet Sauvignon, 9% Merlot.
Super structured and with minerality to spare, this Cabernet Sauvignon offers a real presence on the palate from start to finish. Generous notes of dark chocolate balance beautifully with a blue and black fruit flavor explosion, finishing with a subtle whisper of rose petal.
Reviews:
- James Suckling 98 Points
Chateau Batailley Grand Cru is made from 78% Cabernet Sauvignon, 19% Merlot, 2% Petit Verdot & 1% Cabernet Franc.
Château Batailley is a winery in the Pauillac appellation of the Bordeaux region of France. The wine produced at the estate was classified as one of eighteen Cinquièmes Crus (Fifth Growths) in the Bordeaux Wine Official Classification of 1855.
Garnet-purple colour. Rich and expressive nose, fruity with notes of spices, smoke and vanilla. On the palate, this wine is supple, round, well balanced, with good acidity, a nice fruitiness and nice notes of leather and cedar. Long elegant finish.
Review:
The 2010 Batailley repeated its magnificent showing when poured at the chateau. It has a detailed bouquet of blackberry and cedar, quite backward and seemingly having advanced lite since | tasted in in April 2016. The palate remains full of tension and brimming with energy, delivering classic cedar and tobacco notes toward the persistent finish. Batailley can produce wines that live many decades, and this is clearly one of them. Tasted at the property. Drink 2020-2050
- Neal Martin Vinous 95 Points
Far Niente Napa Valley Cabernet Sauvignon is made from 88% Cabernet Sauvignon, 6.5% Merlot, 2.5% Malbec, 2.5% Petit Verdot, 0.5% Cabernet Franc.
Beautiful aromas of dark plum, red cherry, licorice and warm baking spices open onto a plush and silky palate layered with plum, spiced cherry and cassis. A classic Napa Valley Cabernet, fine-grained tannins and lively acidity support the wine throughout, while the finish is refined and polished.
Review:
Very precisely polished and focused wine with aromas of black cherries, blue berries and violets followed by green bell pepper, black ink and gravel. Underlying umami notes, too. Full-bodied, firm yet finely grained juicy tannins with bright acidity that balances out the palate. Beautifully integrated toasty notes and baking spices on the mid-palate and in the finish. Flourishing and artful wine that will age gracefully.
-James Suckling 96 Points
Inglenook Cabernet Sauvignon Napa Valley is made from 95% Cabernet Sauvignon, 3.5% Cabernet Franc, 1% Merlot, 0.5% Petit Verdot.
A wine of considerable charm, energy and finesse, 2018 Cabernet Sauvignon is opaque ruby red in color, and opens with aromas of ripe cassis, blackberry, espresso and cedar. Although powerful below the surface, the wine is extremely focused and well-balanced, with silky tannins, ample freshness, and vibrant structure, that lead to a crescendo in the lengthy, polished finish.
Review:
Full-bodied with lots of layered fruit and round, creamy tannins. The palate shows lovely ripe-berry character with chocolate and hazelnut and a long, flavorful finish. Hints of black truffles. Plenty going on here with a firm framework that gives the wine form and interest. Try it after 2022.
-James Suckling 95 Points
La Jota Vineyard Merlot Howell Mountain is made from 100 percent Merlot.
Sourced from vineyards with pedigrees dating back to the 1800s, this wine continues to carry the torch of Howell Mountain’s greatness. e aromatics are lifted with plum, huckleberry and minerality leading the way. Bittersweet chocolate and dried herbs add the punctuation to an incredibly long balanced finish.
-Wine Spectator 95 Points
In general, 2018 was a great vintage for this variety, and the deep purple-hued 2018 Merlot is stunning stuff. Lots of cassis, candied violets, scorched earth, and graphite notes give way to a medium to full-bodied, beautifully textured, elegant 2018 with polished tannins, no hard edges, and a great finish. It’s going to evolve for 15 years or more.
- Jeb Dunnuck 95 Points
- James Suckling 95 Points
Abeja Merlot Columbia Valley 2010 is aged for 13 months in 90% French, medium toast; 10% American, 60% new, 40% one & two year old.
A brilliant dark red color that lets you know
it is for real. Its fruitful, pretty, brambly nose filled with aromas of black raspberry, mountain blackberry, and dried cherry is woven with vanillin and light shaved chocolate. The mouth follows through with these flavors and traces of cassis and black currant. All of these characters are elevated by a brightness and accented with delicate spice. The final impression is long-lasting and completed by rich, silky tannins. This is a stunning example of a varietal that should not be overlooked, especially when grown on the finer sites in Washington State
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:
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.
Domaine Jean Grivot Vosne-Romanee is made from 100 percent Pinot Noir.
Domaine Jean Grivot is among the great names in Burgundian wine. Étienne Grivot and his wife Marielle took over from Étienne’s father Jean Grivot in 1987. The vineyards are densely planted and farmed organically “sans certification” while the aim in the cellar is for balance and clear expression of terroir.
Jean Grivot’s 38.3 acres spread across 22 appellations with vineyards in the communes of Vosne-Romanée, Vougeot, Chambolle-Musigny, and Nuits-Saint-Georges. Besides the three grand crus, there are 8 premier crus including the much lauded Les Beaux Monts and Suchots in Vosne-Romanée. The grapes are completely de-stemmed and fermentation is spontaneous.
About the Vineyard:
Vosne-Romanée is from village-level parcels lying between the Vosne and the D974. Domaine Jean Grivot is one of the finest producers here and this wine is intended to be a classic expression of the village with red and black fruit perfumed with spice and violet nuances.
Wine Production:
The grapes are destemmed and maceration à froid usually lasts just a day or two. The alcoholic fermentation is spontaneous and malolactic fermentation occurs in barrel. Depending on the vintage, the proportion of new oak is around 25% for the village appellations.
Tasting Notes:
The wine shows aromas and flavors of red berries, herbs, and purple flowers. The palate is rich with ripe fruit and medium weight with bright acidity and fine tannins. Aging in up to 25% new Burgundian pièce brings notes of vanilla, toast, and baking spices.
Food Pairing:
Red Burgundy might be the world’s most flexible food wine. The wine’s high acidity, medium body, medium alcohol, and low tannins make it very food-friendly. Red Burgundy, with its earthy and sometimes gamey character, is a classic partner to roasted game birds, grilled duck breast, and dishes that feature mushrooms, black truffles, or are rich in umami.
Review:
Ripe plum and blackberry fruit, with well-integrated spice and a silky, plump texture which is nicely balanced by plenty of freshness; a typical village-level Vosne, but one that goes beyond in elegance and finesse. This is a blend of grapes grown both above and below grand crus (Aux Champs Perdrix in the case of the former, Aux Réas and others the latter). The total surface area is 2.5ha. The fruit is destemmed and carefully fermented before ageing in 30% new casks.
-Decanter 94 Points
Aromatically the wine lifts from the glass with a combination of perfectly ripened red and black fruits, with a graphite smokiness and a hint of mulling spices. On the palate, their is a youthful tannic structure and a floral flavors alongside the fruity notes.
Spicy cologne lifts from the 2021 Pinot Noir Paul Gerrie Vineyard, with both high-toned and darker notes of sage, menthol, bergamot, and cranberry cocktail. Medium to full-bodied, it’s tightly coiled, with tremendous length, gripping ripe tannins, a bright spine of acidity, and mouthwatering salinity that lasts long on the finish. It offers up great mineral texture and will need 3-5 more years in bottle.
- Jeb Dunnuck 96 Points