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| Drinking Windows and Values |
| Drinking window: Drink between 2010 and 2012 (based on 10 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 87.4 pts. and median of 88 pts. in 85 notes) - hiding notes with no text | | | Tasted by SeattlePaul on 1/14/2020: Falls flat almost from the start. Some fruit left but then has some discombobulated funky notes and overall much acid or tannin there to give structure. I expected this to be dead and it is, but tasting and documenting before dumping. (1581 views) | | | Tasted by Tony Molester on 12/24/2014: Agree with previous TN. Anonymous palate despite impressive blend.
Zinfandel
Sangiovese
Cabernet Sauvignon
Syrah
Merlot
Cabernet Franc
Blaufrankish
Malbec
Drink or hold
13.5% abv (4899 views) | | | Tasted by rmcnees on 8/19/2014 & rated 85 points: Dark garnet colored, medium bodied, a cacophony of flavors that defies description, dark cherry, plum and red fruits with moderate tannins and ample acidity. This is a dinner table wine priced for every day drinking, what we might call a pizza wine. It was inadequate for our grilled steak, lacking complexity despite its plethora of varietals.
http://unwindwine.blogspot.com/2014/08/owen-roe-abbotts-table-red-blend-2008.html (5096 views) | | | Tasted by JoeB300 on 2/2/2014: Solid red wine. Opened in honor of the Seahawks and the Super Bowl.
(5702 views) | | | Tasted by tarheel17 on 11/5/2013 & rated 83 points: Nose: sort of spicy, but generic 'red wine' aroma pervades
Palate: tastes a bit like zin (plum and spice) with soy and shale tendencies. Kind of flattened, the palate's fruit is headed over the hill, I think. tannin is smooth, so that's a plus. Med acid, Just ok in flavor, though. (6055 views) | | | Tasted by Mwachter on 7/21/2013 & rated 90 points: Very smooth, still fruity, low tannin (5401 views) | | | Tasted by cbbrown3 on 11/5/2012 & rated 88 points: The wine is a medium to dark ruby color. The very interesting nose has cherries, minerals, earth, licorice, underbrush, blackberries, black pepper, vanilla, violets, and a faint herbal note. This has medium body with soft tannins and very nice acidity. The civilized and food friendly palate has a nice mix of fruit and savory elements with no rough edges or any one flavor dominating. The finish is very flavorful but a touch short with the herbal note making an appearance. A nice bottle of wine for a good week night dinner. (3663 views) | | | Tasted by BaylinBoy on 6/18/2012 & rated 89 points: fruity, subtle spice , very balanced and easy drinker. good wine, enjoyed it but overhyped for the price (3619 views) | | | Tasted by ChrisinCowiche on 3/6/2012 & rated 87 points: Simple quaffer, fruity and direct and simple. But nicely in balance and well made wine. Seems better than 09 AT I tried a while back and I'm guessing the cellar time is the difference. This wine is ready to go now and not likelyto improve. (3937 views) | | | Tasted by Kayaklady on 12/28/2011 & rated 86 points: I drank this over the course of 3 evenings. Upon first opening, I did not like the bouquet or the taste - too much minerality and coarseness. It opened up nicely after an hour or so and I enjoyed it the second evening better. A reasonable wine for the price, but not as good as I was expecting given that I typically like Owen Roe wine. (3892 views) | | | Tasted by cbbrown3 on 8/3/2011 & rated 87 points: Medium to dark ruby color. Cherries, blackberries, licorice, baking spices, vanilla, earthy elements, and some minerality on the nose. Medium body with soft tannins and nice acidity. Not a big fruit forward, fruit bomb on the palate. Very refined and civilized on the palate with fruit and savory elements with oak notes in the not too distant background. Finish is a bit short with an herbal note poking out a bit too much. Enjoyable but not memorable. (4533 views) | | | Tasted by cubswinws on 2/20/2011 & rated 90 points: Nice wine. Still a bit disjointed and could use some time (4882 views) | | | Tasted by Jack Cranley on 2/3/2011 & rated 88 points: A very fun red blend (10 grapes I think!?) that I feel really expresses a lot of terroir. Right out of the bottle I smell earthy notes of dirt, minerals, stone etc. Even a little wet leaves and mildew... neither of which are negative in my opinion, but rather add to the complexity and character of the wine. On the palate it's a tad thin like previous Abbot's Tables have come, but bursting with juicy red fruits - red plum, raspberry, plus a little licorice. Very little tannin but plenty of acid leaves the mouth watering and wet. The finish is tart with a little spice. All in all a simple easy drinking wine that is pleasant, interesting and as I said before - fun! (5093 views) | | | Tasted by BullseyeOregon on 12/29/2010 & rated 88 points: Nice red fruit on the nose. Rich mouth-feel with big flavors. the tannins don't make much of an impression, but the acid is felt and helps brighten the fruit. Nice finish. (5404 views) | | | Tasted by cbbrown3 on 11/18/2010 & rated 89 points: Decanted for an hour. Medium ruby color. Cherries, baking spices, vanilla, fresh flowers, with hints of blueberry and a bit of earthiness on the nose. Medium body with soft, ripe tannins and good acidity. Nice on the palate, seems to be showing a touch of stems, which will be nice if they integrate. Nice, spicy finish that could use a touch more length. Improved with an hour in the decanter, but more was needed. Cellar time highly recommended. (5720 views) | | | Tasted by d2 on 10/17/2010 & rated 90 points: Difficult nose but some dark fruit, spice, and vanilla oak. Dark berries, cassis, nutmeg flavors are followed by a long, sweetish vanilla finish. Silky, refined and a complete pleasure to drink. (6415 views) | | | Tasted by lopaka on 10/11/2010 & rated 88 points: Needed some time in the glass to open up but it finally came alive. Black fruit, leather, tobacco and a little acidity (could have used more to balance the fruit). (6274 views) | | | Tasted by djpo on 10/7/2010: Moldy book smell (6266 views) | | | Tasted by BSpdx on 10/5/2010 & rated 89 points: Pretty darn good, especially since I was little worried given some of the other reviews here. Grilled herbs, dark fruit and even a little menthol on the nose. The dark cherries and even a little blueberry are prominent on the palate. Nice, long finish, medium to fulll bodied and pretty well balanced. Really took a few hours to open up and hit its stride. Would recomment. (6280 views) | | | Tasted by BailliSacks on 10/2/2010 & rated 85 points: Competent, but boring and a bit sweet. (6282 views) | | | Tasted by RPerro on 9/11/2010 & rated 90 points: Notes from day 3. Still an incredible amount of fruit in this one, even after being open (vacu-sealed and stored in wine fridge) for 3 days. Not fading at all, in fact this may be the best showing yet! Raspberry fruit, a touch of blueberry and some nice earthiness. (6418 views) | | | Tasted by kbrater on 7/17/2010 & rated 89 points: Berry, leather, plum. Big wine. Opens up after some time. Great with big foods and blue cheeses. (6709 views) | | | Tasted by RPerro on 7/16/2010 & rated 90 points: Much better showing this time around. Big fruit on the palate, and very silky. An enjoyable drink at work when the 'beer bell' rang on a Friday afternoon. (6666 views) | | | Tasted by Lansman on 7/14/2010 & rated 85 points: Wine opened up after about an hour - bouquet full of currant and blackberry, taste one-dimensional, bit heavy on the alcohol taste, but satisfying in its' better than average, thicker fruit taste for a wine that cost less than $20. Nothing special, just an interesting blend for an everyday wine. (6833 views) | | | Tasted by omars on 7/11/2010 & rated 80 points: I am a big fan of Sinister hand and Ex Umbra and wanted to try a "value red" but I did not like it. Granted it's a $20 bottle, but I much prefer spending a bit more on a Washington Cab like Abeja. (6936 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Owen Roe Producer website
With vineyards throughout the Pacific Northwest, Owen Roe, named after a 17th century Irish patriot who dedicated his life to political equality and freedom, is owned and run by Jerry Owen and David O'Reilly (winemaker). Their aim is to source only the very best fruit from top sites in Oregon and Washington, handle it gently in the winery, and produce wines of superior balance and quality. 2008 Owen Roe Abbot's TableFrom winery: The 2008 Abbot’s Table is very reflective of the beautiful long growing season in Washington during 2008. With long warm days and cooler evenings, the fruit developed fabulous aromatics and deep rich flavors while also maintaining good acidity. This very balanced and smooth Abbot’s Table has the signature velvety mouth feel with enough structure to support generous ripe flavors of sweet red and black fruit, plums, and dark cherries. Every varietal works in harmony to create this gorgeously layered wine. Blend: 24% Zinfandel, 22% Sangiovese, 15% Cabernet Sauvignon, 12% Syrah, 10% Merlot, 7% Cabernet Franc, 6% Blaufrankish, 4% Malbec.Red Blend.USAAmerican 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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