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Abeja Syrah Walla Walla Valley 2018

ID No: 447319

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abeja_syrah_hq_bottle.jpg - Abeja Syrah Walla Walla Valley 2018

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Country:	United States
Regions:	Washington Washington (Walla Walla)
Winery:	Abeja
Grape Type:	Syrah

Vintage:	2018
Bottle Size:	750 ml

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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.

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Abeja Cabernet Sauvignon Columbia Valley 2017

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- 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.

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For our taste, no one grows finer Syrah in the state than Dick Boushey. We named this wine after the Provencal Troubadour Arnaut Daniel, who invented the Sestina poem form, thus creating a connection between our two flagship efforts.

"Deep, dark Syrah notes on the nose, with dark blackberry, blueberry reduction, grilled meat, crushed olive, black licorice, camphor, pen ink, and cracked black pepper. The palate is super concentrated and dense, tightly focused, and deeply complex. Savory blueberry, pan drippings, a hint of orange essence, and hand-rubbed sage come through on the extremely long and nuanced finish. A compelling wine that will age for a couple decades at least." - Chris Peterson, Winemaker

We make this wine with minimal manipulation, using native yeasts and bottling unfined and unfiltered, to allow the "place" to shine through.

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Winemaking: 15% whole cluster, native yeast, 15% new French oak, aged 16 months, bottled unfined & unfiltered.

Review:

Tasting like the essence of Syrah with its smoky, meaty, bacon fat nuances, the 2018 Syrah Arnaut Boushey Vineyard is medium to full-bodied, has a pure, balanced mouthfeel, plenty of building tannins, and a great, great finish. My money is on this being up with the top Syrahs in the vintage.

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Passing Time Cabernet Sauvignon Walla Walla 2018

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Passing Time Cabernet Sauvignon Walla Walla is made from 100% Cabernet Sauvignon.

Of all the Passing Time wines, the Walla Walla Cabernet has tended to feature Cabernet exclusively. In the classic 2018, this wine features a deep blue and black fruit character, with hints of blackberry leaf, baker’s chocolate, and crushed herbs. Featuring fruit from Seven Hills and Pepper Bridge vineyards—two locales with very different characters—this wine balances the power and structure of the Pepper Bridge site, with the beautiful elegance and bouquet of the Seven Hills vineyard. The resulting blend features the tell-tale balance of Passing Time’s style while also expressing the profound depth and balance of the incredible 2018 vintage.

Review:

All Cabernet Sauvignon and mostly from the Seven Hills Vineyard (there’s 38% from Pepper Bridge), the 2018 Cabernet Sauvignon Walla Walla Valley offers up a medium to full-bodied, fresh, nicely focused style that carries terrific cassis and black cherry fruits as well as lots of spice and violet notes. With good acidity and ripe, polished tannins, give bottles 3-4 years of bottle age and enjoy over the following two decades.

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With our long history of making single site syrah's in Washington, it made sense for us to venture into the Rocks District of Milton Freewater in the Walla Walla Valley to bring you our newest syrah, "Domaine de Pierres."

The Rocks AVA produces syrah that shows a distinct character, separating it from any other site in Washington State. One thing in particular that has drawn people here is the gallet stones present throughout the valley. They are very similar to the pudding stones that are found in Châteauneuf-du-Pape, and can be anywhere from golf ball size, to softball size or larger. Since we purchased the vineyard in 2014 we have been tilling the earth multiple times every season to expose these rocks. The gallet stones act like a heat sink, giving a little extra push to help ripen syrah in an area with marginal heat accumulation.

In the glass, Domaine de Pierres stands out from our other syrah's because of its incredibly savory profile. Notes of roasted meat, fresh herbs, olive tapenade, tobacco and graphite are supported by dark fruit, espresso, and lavendar. The wine has a lower acidity and higher PH than our other wines, which contributes to a velvety, full bodied mouthfeel. Even in the cellar, we immediately noticed a difference in the color, aromatics and flavor that these syrah grapes were able to express.

The other big reason that we are so excited about the wine from this particular AVA, is that the history of the Rocks is happening right now! Our vineyard, “Ancient Stones,” has only been planted there since 2007, and the beginning of the Rocks as a wine growing region only really started in the 1990's. There is a lot of energy and exploration going on, and it has been a fun experience for our team to be a part of it. We still have so much to learn about this region and it is very exciting to feel like we are on the upward swing!

Review:

"This has strident peppery notes with a layer of sappy whole-cluster fragrances and complexity as well as fresh charcuterie meats, smoky notes and graphite. Red plums and blackberries lurk beneath. The palate has deep chocolate and cherry fruits. Very suave, supple tannins carry dark plums, dark chocolate and energetic freshness to the finish. Give this 2-3 years to integrate."
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Booker Fracture is made from 100 percent Syrah.

Often described as a Booker flagship, Fracture is one of the world’s great Syrahs. Only the softest Syrah in barrel makes the cut for this dense and powerful wine. The namesake pays homage to the calcareous soil in our vineyard, the limestone causes it to ‘fracture’. Deep and mysterious at first sight, the 2018 vintage is rich and velvety on your palate. There is an interesting balance of earth and fruit, with traces of sweet beets, dark plums and chocolate. Though this silky wine will pair with anything, our thoughts are going to salty popcorn by the fire or Dutch Gouda cheese with some black truffle mustard.

Review:

The inky colored 2018 Fracture is another wine that’s going to push at the upper limits of the grading scale. Awesome crème de cassis, charred meats, graphite, plenty of minerality, and subtle oak nuances all flow to a powerful, full-bodied, beautifully balanced Syrah. Similar in style to the 2017 with its powerful yet elegant vibe as well as good acidity, it’s a magical Paso Robles Syrah in the making.

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Product Description

Complex and compelling, this estate-grown Syrah sends up smoky notes of cured meat, nougat and caramel. Black cherry fruit anchors the barrel notes, and it just gets more and more delicious as it winds its way across the palate. This demonstrates classy winemaking and perfect balance.

The fruit for this wine is grown at an elevation of 1310 feet on the grounds of the Winery. The higher elevation and the proximity to the Blue Mountains, gives this vineyard a longer, cooler ripening season than most other areas of the Walla Walla Appellation. The cooler site results in a style much like that of a classic Northern Rhone with complexity and balance without the concentration and higher alcohol levels of Syrah produced in warmer areas.

Review:

"(from the estate's Mill Creek Upland vineyard): Bright full ruby. Lively butt but subdued scents of cassis, blackberry, minerals, brown spices, violet and licorice; showing a distinctly dark side of Syrah. Intensely flavored, firm and juicy; not a particularly fleshy or pliant style but offers lovely inner-mouth violet lift and a dense weave to the flavors of dark berries and minerals. This serious Syrah boasts a firm spine of acids and tannins and finishes with sneaky persistence. Dry, laid-back and rather classic wine, in need of time in bottle to expand and gain in complexity. (14.7% alcohol) - Stephen Tanzer"
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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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SOILSChalky soil with fossils from the Bajocian era mixed with red clay and laves. Heavy earth containing iron.

VINIFICATION / MATURING

Harvested by hand, sorted and destemed.

Alcoholic fermentation in open vats, for about 15 days with 2 punch-down a day at the beginning.

Maturation in oak barrels (10% new barrels) for 12 to 15 months.

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