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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 87.8 pts. and median of 89 pts. in 65 notes) - hiding notes with no text | | | Tasted by jenhawk on 12/11/2016 & rated 88 points: Last bottle, it was time. Smooth, delish, can't imagine it getting any better. (2147 views) | | | Tasted by kakpoo on 9/26/2012: Day 2: still tasty, surprisingly. I decanted some bordeaux earlier but I'm considering polishing this off first.... Just grabbed some salami to try this with food...this actually has a decent amount of acid to mingle with the salami on the palate but with the food, it just vanishes on the finish due to the lack of minerality and tannins. As I want to continue eating the salami I've decided to move on to bordeaux. If I'm ever at at bar that has this on the list, it would suffice as a better than average "cocktail" wine. (4877 views) | | | Tasted by kakpoo on 9/26/2012: The flaccid constitution of the cork tipped me off that this wine was going to be a limp drinking experience. Although the wine lacked structure on opening, some tannins and acidy emerged over 3 hours of drinking. Too fruit forward to be my style of wine. I thought this wine was too sweet to emulate an old world Sangiovese blend; however, it was a dryer drinking experience then many cali cabs I've had that retail for more $. But a mediocre US blend of Sangio and Zinfandel should come in at <$15, not 20+. If you have an old world palate, this wine will disappoint. If you're lucky enough to be at a wedding where the father of the bride shelled out for this, then drink up....it could be a lot worse. (4701 views) | | | Tasted by David_T on 3/28/2012 & rated 82 points: Fruit and a hint of earth on the nose. Mostly red fruit on the initial attack, a touch of chocolate. Fairly empty midpalate and no finish. (5148 views) | | | Tasted by jefe-alto on 1/21/2012 & rated 89 points: Drinking very well right now. Flavors and textures have melded nicely together. (5413 views) | | | Tasted by shwhiting on 12/31/2011 & rated 89 points: great everyday drinker! (3838 views) | | | Tasted by Jack O'Brien on 9/20/2011 & rated 89 points: Good fruit-forward wine as usual. (2557 views) | | | Tasted by rmcnees on 8/3/2011 & rated 86 points: Dark inky color - full bodied - big bold complex so forward as to be almost overpowering, overly ripe black fruits, almost raisiny with a layer of tar with a subtle tone of chocolate trying to break out - a bit awkward - not for the feint of heart - needs big food to stand up with. (2547 views) | | | Tasted by Lessthanzero on 1/28/2011 & rated 87 points: over it (3094 views) | | | Tasted by Jack O'Brien on 10/5/2010 & rated 89 points: This is a jam bomb. The fruit in this wine is all over the place. New world drinkers will love this wine. I enjoy this style but lacks finesse and depth. (3627 views) | | | Tasted by QuidnuncWS on 9/6/2010 & rated 89 points: Continued to open up over the next couple of days. Dark fruit was augmented by hints of chocolate. Tannins really soft. (3753 views) | | | Tasted by sichuanpeppercorn on 6/1/2010 & rated 88 points: Big fruit soft red and dark berries with medium finish (4030 views) | | | Tasted by massar on 5/2/2010 & rated 87 points: Not bad, but not as good as I remember it when I had it the first time. Dark fruits and balanced tanins make it a good everyday drinking wine. (3976 views) | | | Tasted by Jack O'Brien on 3/21/2010 & rated 88 points: Fruity and unique blend. Really consistent wine through the vintages and always a winner. (4168 views) | | | Tasted by Colia on 2/23/2010 & rated 88 points: Soft, supple, spicy, very nice finish. Not to heavy, not too complex, the fruit profile is on the darker side. (4282 views) | | | Tasted by akeenan on 12/29/2009 & rated 84 points: Decent, but not a great wine. Got better after it was open for a while, but was not impressed overall. (4518 views) | | | Tasted by peternelson on 12/20/2009 & rated 89 points: M&D: Good, rich, earthy too, cant’ remember. Too frt bomby for me tho. (1090 views) | | | Tasted by RPerro on 10/11/2009 & rated 91 points: This may be finally starting to come around. Pop-n-pour, and consumed with fire-roasted tomato soup and grilled cheese sandwiches. Much more rounded and smooth than previous bottles; more soft and integrated as well. I found this bottle to be quite drinkable, with flavors of cherry fruit, earth and some sweetness on the finish. (4814 views) | | | Tasted by jcarman on 9/27/2009 & rated 82 points: This wine was so-so. It did get a bit better after opening up for a couple of hours, but for $20.00 there are a number of others I would try. (5176 views) | | | Tasted by Lessthanzero on 9/26/2009 & rated 88 points: Nice, but not as nice as earlier vintages. This is a kitchen sink blend, but this vintage is less big big than others (odd considering that 2007 in general was a great year). Grenache is definitely there, and less integrated than I like to see it, but I suspect that if I wait for it to settle down, there is little left of the wine. The wine performs well as pop'n'pour, but falls apart after an hour and a half. Drink now. (4913 views) | | | Tasted by jrglm on 7/21/2009 & rated 88 points: This wine has a big, lush nose and deep red color. Nothing pretentious about this wine. As an amazing wine critic and friend once told me, "this juice is sloppy loose, my tonsils are dancing in a pool of joy!" This is just a fun, fresh wine. (5286 views) | | | Tasted by ekenneth on 7/13/2009 & rated 90 points: The blend for the Abbott's Table has been changing from year to year, but it is always big, rich and delicious. The 2007 is heaviest in Sangovese, Zinfandel and Merlot with 7 other grapes fighting it out as well. The resulting mix features ripe cherry, blueberry and more black plum than anything. It comes off a little hot at first, but seems to have a good mix of big sweet flavor without coming off over-extracted or over-oaked. As always, the Owen Roe wines in general (and specifically the Abbott's Table) are yummy, but I feel like the wines get a little better every year. (5328 views) | | | Tasted by dpohlman on 4/20/2009 & rated 91 points: This one is a little hot, but it has a wonderful nose and nice fruit. It was even better on day two! (5647 views) | | | Tasted by vinoceros on 3/17/2009 & rated 87 points: I didn't love this as much as usual. It never really seemed to open up, even after two nights. Very earthy, a little too tannic. I got some pepper and black cherries. Long finish. Still young. (5773 views) | | | Tasted by Traxx on 3/11/2009 & rated 82 points: Overly hot, not worth the hype. At all... (5622 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. 2007 Owen Roe Abbot's TableVarietal makeup for the 2007 Abbot's Table: 22% Sangiovese, 20% Zinfandel, 20% Merlot, 15% Cabernet Franc, 7% Grenache, 6% Syrah, 3% Petit Sirah, 3% Malbec, 3% Cinsault, 1% Pinot Noir.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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