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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 65 notes) - hiding notes with no text | | | Tasted by Portland Seth on 1/17/2020 flawed bottle: 2nd bottle of 3 that was plagued by VA. Drink 'em if you got 'em. (1959 views) | | | Tasted by Portland Seth on 1/8/2020 & rated 92 points: Cassis, vanilla and toasted hazelnuts. Medium-low acidity, medium body, medium-low tannins. This is velvety soft and goes down super easy. Drink now. Straight forward but delicious! (1455 views) | | | Tasted by Portland Seth on 11/19/2019: Granted this bottle was room temperature (not stored that way, I bought it ex-chateau), but it was something of a hot mess. A lot of the fruit has faded leaving mostly bitter oak and alcohol. I have a couple other bottles, hopefully a few weeks in the cellar will help. Drank too soon after shipping? (1516 views) | | | Tasted by SeaWine on 8/24/2019 & rated 89 points: Less than thrilling, a little indistinct. I'm wondering if this was better younger... (1542 views) | | | Tasted by jeffuncorked on 8/12/2019 & rated 92 points: Perfect right now drink if you have them (1546 views) | | | Tasted by Matsuno on 3/3/2019: Excellent and drinkable right now (1021 views) | | | Tasted by il_diavolo on 3/2/2019 & rated 91 points: In a very good spot ageing wise. Black fruited and exhibiting some sweetness but also some well aged notes and really good balance and freshness. Wont knock your socks off, but very satisfying at age 10. (920 views) | | | Tasted by curtr on 11/29/2017 & rated 91 points: My last bottle. Still holding up well. Will not improve, yet should still drink well for at least 2 more years. (2267 views) | | | Tasted by dpolivy on 7/31/2017: First glass+ was Coravin'ed many weeks ago. This note is on the rest of the bottle after popping the cork. Throwing lots of sediment. Lots of leather, earth, and wood on the nose. Fruit has softened, but still dense and black. Nicely balanced with very fine tannins. (1963 views) | | | Tasted by curtr on 7/19/2017 & rated 91 points: Smooth, fully resolved, nice character. Not over extracted. (1623 views) | | | Tasted by curtr on 7/6/2017 & rated 91 points: Great with a Ribeye. (1495 views) | | | Tasted by BRR on 10/17/2016 & rated 92 points: Not decanted. The nose is initially a little shy, but dark fruit notes come out with air. On the palate, bright notes of dark cherry and red currant about, and with a bit more sweetness than I expected from Abeja, in a very good way. Not as rustic as I had anticipated, but I've only had a couple of Abeja. Very good, and in no sign of decline. Dare I say this is still youthful? Will shine for at least 5+. (2863 views) | | | Tasted by gmbdds on 7/7/2016 & rated 91 points: Fortunately this was open from the get-go as no decanter was available. It threw a lot of sediment, so decanting would be good for that alone. Expressive nose and full palate. Notes of pepper, licorice, black fruit and wet earth. In a very nice place now. (2341 views) | | | Tasted by curtr on 6/9/2016 & rated 91 points: Peak, great balance and depth. Enjoy over next 3-4 years. (1535 views) | | | Tasted by Stevethebeav on 4/17/2016 & rated 89 points: decanted for an hour, needed more. Very slow to open up or just not a lot of depth. A very well balanced and structured wine with fine tannins and connection throughout. The fruit seems a bit lacking though and never really culminates in a memorable, strong finish. That said, it is enjoyable and will likely still get better with a few more months in the cellar...unfortunately, I have no more of this vintage. (2097 views) | | | Tasted by dpolivy on 10/13/2015 & rated 92 points: Showing well now and likely to improve. Dark fruit, light toast, violets and spice on the nose. Rich and dense with a silky texture. Plum, blackberry, kirsch. Very fine tannins and a light streak of tartness on the finish. Nicely balanced. Looking forward to watching this evolve. (3169 views) | | | Tasted by uncle al on 6/15/2015 & rated 90 points: Good fruit and balance. Not as fruit forward as some Napa Cabs but very good with med. finish. (2771 views) | | | Tasted by MichielV on 4/3/2015 & rated 89 points: steak dinner 2015. Was just OK. Maybe my palate was bit off. It was elegant but no oomph. (2661 views) | | | Tasted by MichielV on 11/29/2014 & rated 90 points: Thanksgiving dinner. Good wine. The spice jumped out with the turkey (which was quite mildly prepared. Good nose of fruit and spice, on palate more spice but good structure. decent finish. Not the ideal combination. The Ridge Cali Cab was a lot milder and worked probably better with the meal. No regrets of having the turkey with cabs.
Drink now (3436 views) | | | Tasted by f22nickell on 10/2/2014 & rated 91 points: Much better than first bottle, amazing what a year will add. Nose was very fragrant with dark cherries, molasses and slight hints of chocolate. The palate was tight, rich, complex and dry with flavors of dark cherry, smoke, licorice, spice and cocoa. Only real detractor was the finish; a bit short and a tad hollow. (3429 views) | | | Tasted by MichielV on 8/22/2014 & rated 91 points: W braised venison. Loved this bottle. Very elegant bordeaux like. Great color, nose and palate. Nothing big but just very " on its own". Yummy (2961 views) | | | Tasted by MTwinelover on 3/14/2014 & rated 92 points: - Garnet color. Juicy texture with a medium finish. (2757 views) | | | Tasted by 1964vintage on 3/14/2014 & rated 92 points: Well hello, it's been a while. Took another 18 months in the cellar but was worth the wait. Coming into it's prime with great nose, cherry and dark fruits, plush mouth feel, and medium+ finish. With proper time in the bottle Abeja Cabs & Syrahs really come together. (5144 views) | | | Tasted by curtr on 9/14/2013: Needs time to develop. Try again in 2015. (4645 views) | | | Tasted by f22nickell on 9/1/2013 & rated 88 points: Popped cork and slow ox'd for four hours. Nose is still bound up tight, but hints of spice, vegetal,and floral notes. Taste of cherry and chocolate, nicely integrated with still some acid that I'm thinking will calm down with more time. On the creamy side, and just a tad too sweet. Medium to long finish that really holds on the tongue... I hope this improves. Right now it seems a bit "underwhelming," especially for this price point. (4283 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2012, IWC Issue #165
(Abeja Cabernet Sauvignon Columbia Valley) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (11/30/2012)
(Abeja Cabernet Sauvignon Columbia Valley) A gorgeous expression of Cabernet with coffee, blackberry, cherry, spice, and herbal tones. The palate if filled with chocolate and cherry flavors backed by well integrated tannins. 96% Cabernet Sauvignon and 4% Merlot. Heather Hill, Bacchus, Dionysus, Weinbau, Hedges Estate, Red Mountain vineyards. Aged 23 months in French oak (60% new). 14.8% alcohol. Sample provided by winery. **** points |
NOTE: Scores and reviews are the property of Vinous and Washington Wine Report. (manage subscription channels) |
| Abeja Producer websiteCabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Columbia Valley Columbia Valley Winery Association |
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