" We don't sell the wine without touching the vine "
Abeja Merlot Columbia Valley 2017
Our Price: $52.00 $48.00
6 bottles with free shipping for: $270.00
12 bottles with free shipping for: $480.00
6 bottles with free shipping for: $270.00
12 bottles with free shipping for: $480.00
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| Country: | United States |
| Regions: | Washington Washington (Columbia Valley) |
| Winery: | Abeja |
| Grape Type: | Merlot |
| Vintage: | 2017 |
| Bottle Size: | 750 ml |
Product Description
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:
"Moderately saturated bright red-ruby. Sexy aromas of dark raspberry, mocha, red licorice, tobacco, minerals and cocoa nibs reminded me of a Right Bank wine. Plush, ripe and serious, with dusty herbs and spices enlivening the raspberry and plum fruit flavors; more red fruits than black here. Finishes with substantial but ripe well-integrated tannins and slowly building persistence. Not a powerhouse but uncommonly complex and refined for Washington Merlot. And more pliant at this stage than the 2016 was. (a blend of eight sites) - Stephen Tanzer"
- Antonio Galloni's Vinous (December 2019), 92 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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Abeja Cabernet Sauvignon Columbia Valley is made from 96% Cabernet Sauvignon, 4% Merlot.
This is the grape that the winery believes will increasingly be recognized as the icon varietal of Washington State and comprises the majority of their production. This Cabernet is stylish, elegant, and impeccably balanced. Abeja accomplishes this by meticulous viticultural management, utilization of a rare sorting system, gentle handling of the fruit and the wine, customized practices for every lot no matter how small, and carefully selected French oak.
This Cabernet Sauvignon is a wonderful combination of sturdy structure and polished finesse. Balanced tannins and acidity provide the structure needed for excellent aging and will reward those who tuck it away for a bit.
The nose leads off with plum, bright blackberry, and dark bing cherries. A touch of dried blueberry rounds out the fruit profile. 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.
Review:
A handsome red, refined yet stylish, with polished blackberry, olive and dusky spice flavors that build tension toward fine-grained tannins. Drink now through 2030. 4,126 cases made.
-Wine Enthusiast 94 Points
Abeja Chardonnay Washington State 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.
Intense mahogany. Deep aroma of dried fruits (raisins, figs) bouquet subtle notes of chocolate and coffee. Smooth and velvety in the mouth with a long after taste.
To be served with desserts, at room temperature or slightly chilled, delicious poured over ice cream.
Review:
"Violet color. Aromas and flavors of mashed raisins and prunes and chocolate nuts with a bright, sweet medium-full body and a subtle, long fig paste, mincemeat pie, and baklava finish with no oak. A rich and toothsome PX Sherry with great length and depth."
- Tastings, 2018 World Wine Championships, 93 pts - "EXCEPTIONAL"
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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Long Shadows Pedestal Merlot is made from 82% merlot, 15% cabernet sauvignon and 3% petit verdot.
Michel Rolland, Pomerol vintner and consultant to many of the world's top wineries, teamed with Washington State wine visionary Allen Shoup to produce this limited release wine.
With its intense color and inviting aromas of dark berries, licorice, baking spice and a hint of smoke, the Pedestal is a bold wine that leaves a lasting impression. Dark fruit flavors integrated with sweetness from the barrel and richness from the tannins come together seamlessly, lingering across a structured mid-palate and lengthy finish.
Winemaking: Hand-harvested grapes were double-sorted to remove green material that might impart harsh tannins, then most of the lots were cold soaked to build richness and flavor before undergoing whole-berry fermentation in 55L upright French wood tanks. This, combined with gentle pump-overs throughout fermentation, enhanced the wine’s color, texture and mouthfeel. The finished wine was aged 22 months in 85% new French oak barrels.
Review:
Beautiful cassis, chocolate, leafy herbs, and earth all emerge from the 2017 Pedestal, a ripe, sexy, opulent wine that does everything right. A blend put together by Michel Rolland and aged 22 months in 86% new French oak, it's beautiful today yet is going to cruise in cool cellars for 15 years or more.
-Jeb Dunnuck 95 Points
I like the dark fruit with the tar and black-olive undertones here. It’s full-bodied with chewy tannins that are polished and soft. Lots of fruit and tension. Nice, dusty texture, too. 82% merlot, 15% cabernet sauvignon and 3% petit verdot.
-James Suckling 94 Points
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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
Abeja Cabernet Sauvignon Columbia Valley is made from 96% Cabernet Sauvignon, 4% Merlot.
This is the grape that the winery believes will increasingly be recognized as the icon varietal of Washington State and comprises the majority of their production. This Cabernet is stylish, elegant, and impeccably balanced. Abeja accomplishes this by meticulous viticultural management, utilization of a rare sorting system, gentle handling of the fruit and the wine, customized practices for every lot no matter how small, and carefully selected French oak.
This Cabernet Sauvignon is a wonderful combination of sturdy structure and polished finesse. Balanced tannins and acidity provide the structure needed for excellent aging and will reward those who tuck it away for a bit.
The nose leads off with plum, bright blackberry, and dark bing cherries. A touch of dried blueberry rounds out the fruit profile. 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.
Review:
A handsome red, refined yet stylish, with polished blackberry, olive and dusky spice flavors that build tension toward fine-grained tannins. Drink now through 2030. 4,126 cases made.
-Wine Enthusiast 94 Points
Abeja Cabernet Sauvignon Columbia Valley is made from 96% Cabernet Sauvignon, 4% Merlot.
This is the grape that the winery believes will increasingly be recognized as the icon varietal of Washington State and comprises the majority of their production. This Cabernet is stylish, elegant, and impeccably balanced. Abeja accomplishes this by meticulous viticultural management, utilization of a rare sorting system, gentle handling of the fruit and the wine, customized practices for every lot no matter how small, and carefully selected French oak.
This Cabernet Sauvignon is a wonderful combination of sturdy structure and polished finesse. Balanced tannins and acidity provide the structure needed for excellent aging and will reward those who tuck it away for a bit.
The nose leads off with plum, bright blackberry, and dark bing cherries. A touch of dried blueberry rounds out the fruit profile. 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.
Review:
Aromas of fresh black cherry, barrel spice, dark chocolate and blackberry are followed by lush, ripe black cherry flavors. The tannins are polished to a fine sheen, and it shows a compelling texture. The finish carries. This is an outright delicious offering of the variety, with lots of pure hedonism but no shortage of class. Sean P. Sullivan
-Wine Enthusiast 93 Points
Abeja Cabernet Sauvignon Columbia Valley is made from 79% Cabernet Sauvignon, 14% Merlot, 4.5% Cabernet Franc, 2.5% Petit Verdot.
This is the grape that the winery believes will increasingly be recognized as the icon varietal of Washington State and comprises the majority of their production. This Cabernet is stylish, elegant, and impeccably balanced. Abeja accomplishes this by meticulous viticultural management, utilization of a rare sorting system, gentle handling of the fruit and the wine, customized practices for every lot no matter how small, and carefully selected French oak.
This Cabernet Sauvignon is a wonderful combination of sturdy structure and polished finesse. Balanced tannins and acidity provide the structure needed for excellent aging and will reward those who tuck it away for a bit.
The nose leads off with plum, bright blackberry, and dark bing cherries. A touch of dried blueberry rounds out the fruit profile. 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.
The nose here is brilliantly red fruited, with layer upon layer of subtle spice, bright floral notes, herbs, and stone. Its not all poetry and pageantry, though, and the first impression of the wine was simply, “oh that’s goooood.” A fair assessment, and sometimes that it all one requires. Further tastes show fine tannin throughout, a juicy, vibrant mouthfeel that is very likeable, and deft, long-developing layers of fruit that reveal themselves severally.
Patton Valley's flagship wine, The Estate is the most comprehensive expression of their vineyard site, and the wine that truly defines their place in a given vintage.
Review:
"Glistening red. Vibrant red fruit, floral and spice scents show very good clarity that picks up subtle hints of succulent herbs and smoky minerals with air. Juicy and energetic in the mouth, the 2017 offers gently sweet cherry raspberry and rose pastille flavors and a touch of spicecake. Smooth, well-integrated tannins make a late appearance on a long, floral-tinged finish that shows no rough edges. - Josh Raynolds" - Antonio Galloni's Vinous (August 2020), 92 pts
Buccella Cuvee Katrina Eileen Napa Valley is made from 100% Cabernet Sauvignon.
Named after our first-born daughter, Cuvée Katrina Eileen is primarily composed of fruit from a vineyard in the Western Hills of Yountville, where yields are miniscule. The extremely rocky soil of the vineyard produces concentrated clusters of perfectly ripened Cabernet Sauvignon. In German, the name “Katrina” represents purity and fittingly, this wine is made entirely from the Cabernet Sauvignon grape, providing a pure expression of this decadent varietal. It also reflects our daughter’s personality with flavors that are complex, unreserved and expressive.
Always a 100% Cabernet blend, our 2017 Cuvée Katrina Eileen is an opulent and mouth-enriching wine. Captivated by the inky-black color, luscious scents of dark espresso and cinnamon stick leap out, along with powerful elements of graphite and cassis. Remarkably rich and seamless, while boasting flavors of blueberry compote, dark chocolate and black raspberries, this is a compelling and luxurious wine focused upon velvety texture, silky tannins and incredible length. An intentional breadth on the palate and length in the finish are hallmarks of this wine.
- back
Justin Vineyards & Winery Isosceles Reserve is made from 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot
Dark, ruby/purple core with a medium intensity rim and moderately stained tears. Complex and very aromatic with black cherry, cassis, toasty vanilla, cinnamon, cedar, graphite, oak, dusty leaf notes, star anise and red licorice. Full bodied, with ripe black fruit of cherry, currant and berry with baking spice on entry. The mid-palate features sustained fruit with sweet tobacco, leather, vanilla and licorice, and mouth coating tannins that balance its full fruit character through a very long, fresh and beautifully balanced finish that evolves with a complex mix of fruit, spice and savory elements.
The 2016 ISOSCELES Reserve is a bold, but balanced wine that pairs nicely with rich meat dishes like slow cooked stews and braises, but shines beautifully with a simple grilled ribeye steak.
Review:
Clean lines of blackberry jam, charred toast and crushed slate make for a focused nose in this reserve blend of 86% Cabernet Sauvignon, 6% Merlot, 4% Cabernet Franc, 3% Malbec and 1% Petit Verdot. It is very dense and thick on the palate, where mocha, caramel, loamy earth and dark berry flavors align into an lusciously rich yet elegantly dry experience.
-Wine Enthusiast 95 Points
Babylons Peak Paardeberg Shiraz is made from 100 percent Shiraz.
Babylon's Peak winery, situated on the highest weathered granite slopes of the Paardeberg Mountain, is privately owned by the Basson family who has passed down the tradition, passion and art of winemaking over four generations. Predominantly low-yield dryland bushvines are selected to produce these excellent wines with distinctive character.
A classic Shiraz with dark fruit, violets and white pepper. An elegant wine with ripe tannins and a lingering aftertaste.
The grapes were harvested by hand. The grapes were destalked only, no crushing was done. Cold maceration was done before fermentation started in open fermenters. The grapes fermented between 24-26°C for 5-7 days, after which the wine was taken to barrels where it went through malolactic fermentation. After malolactic fermentation was completed, the wine spent 14 months in 225 litre French oak barrels until bottling.
Pairs with rich and creamy meat dishes eg. oxtail and venison.
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