Abeja Merlot Columbia Valley 2014
| Country: | United States |
| Regions: | Washington Washington (Columbia Valley) |
| Grape Type: | Merlot |
| Winery: | Abeja |
This one-hundred-percent Merlot has really nice, bright red fruit, rose petals, and a richness on the nose. Flavors of plum, mountain strawberry and mocha come together with a balanced mouth feel and a long finish. Though it was a cooler vintage, I feel we have still captured the powerfully elegant style for which we are known.
Review:
"The 2014 Columbia Valley Merlot (100% Merlot) is a ripe, black fruit, plum, leafy herbs and mineral-scented effort that has medium to full-bodied richness, moderate mid-palate depth and tons of upfront charm. It's going to drink nicely through 2024."
- Robert Parker's Wine Advocate (Issue #231, June 2017), 90 pts
"The aromas bring notes of dried herb, vanilla bean, wood spice and black cherry. The flavors are rich and luscious, supported by plump ripe tannins. The finish lingers."
- Wine Enthusiast (June 2017), 91 pts
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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Mullineux Swartland Syrah is 100 percent Syrah
Winemaking:
Hand picked grapes are cooled in our cold room, where after they are crushed and destemmed to tank, and between 20 to 50% whole bunches are added. 25ppm SO2 is added, and as with all our wines, no other additions are made. The must is initially pigeaged once a day. After about 4 days, fermentation begins with indigenous yeasts, and the wine is pigeaged once or twice a day, depending on extract and tannin development. Temperatures are not allowed to exceed 30 degrees centigrade. Fermentation lasts from 7 to 10 days, and after fermentation, two to four weeks (also depending on tannin development) skin contact is given. The wine is then drained and pressed to barrel for malolactic fermentation and maturation. The different parcels are racked in Spring to blend the wine, which is then returned to barrel and bottled unfiltered and unfined after 11 months in barrel. Please decant (or give time!) when drunk young.
Maturation:
11 months, French oak 225L & 500L barrels, and 2000L Foudre. 15% new wood in total.
Tasting Note:
Black pepper, crushed ripe berry, and tobacco aromas linger on the nose. This juice is every bit of full-bodied on the palate. Well integrated tannin gives the wine a silky texture. Flavors of blackberry, herb, and spice layer throughout and into the long silky finish. This is a big wine that can take on another 10+ years of age and will need some serious decanting if consumed early. 30 minutes of decanting will allow the wine to open beautifully.
Review:
Swartland (13.5%) Seven different vineyards on a combination of granite, schist and iron soils make up the blend of this brilliant, textbook Syrah. Running to 35,000 bottles, it has a touch of new oak, wonderful fragrance and perfume, some whole bunch grip and a smoky, brambly mid palate. 2017-23 - Tim Atkins 94 Points
"The 2015 Syrah includes two additional vineyards on granite soils after the 2015, whilst the whole bunch component is back up to 60%. It has a clean and precise bouquet with floral-tinged red berry fruit (red cherry and wild strawberry), nicely focused and developing more intensity with aeration. The palate is very well balanced with crisp acidity, fine structure, much more detail than the 2014 and I think that is down to the higher whole bunch proportion, the sense of energy flowing through on the long finish. Compared to the 2014 Syrah, I much prefer this: more freshness and complexity. - Neal Martin"
- Robert Parker's Wine Advocate (Issue #230, April 2017), 93 pts
The light hay coloring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, chamomile and fresh fruit. The flavor is pleasantly tangy, full and very persistent.
Area of production: Monteu Roero
Fenocchio Roero Arneis is made from 100% Arneis
Vineyards area: 1.2 hectares (2.98 acres)
Exposition: Southeast
Altimetry: Hilly zone at around 300/350 meters a.s.l
Soil: calcareous,clay, soil of medium texture
Age of the vineyards: 10/15 years
Grape yield per hectare: 70 quintals
Harvest: Mid September
Vinification: The grapes are gently pressed and then the wine-must obtained is refrigerated in stainless steel vats to allow the lees to settle. After 24-36 hours the juice is separated from the lees and fermented at a controlled temperature. Bottling is done in sterile conditions. Aged in stainless steel tanks and matured in the bottle.
Tasting notes: the light hay coloring is loaded with greenish reflections. The fragrance is soft and complex, especially inviting with aromas hinting broom, chamomile and fresh fruit. The flavor is pleasantly tangy, full and very persistent.
Food Pairing: Great as an aperitif. Pairs nicely with saucy dishes white meats and grilled fish .
Serving temperature: Recommended serving temperature is around 10 - 12 degrees Celcius (52-56 degrees Fahrenheit)
Alcohol: Approx. 13-13,5% Vol
Total acidity: Approx. 5.5 – 5.8 g/L
