Abeja (pronounced “ah-BAY-ha”) is Spanish for a bee. As an indicator species, the honey bee not only reminds us of the importance of caring for our environment but also honors the value we place on working together as a community.
Abeja founders Ken and Ginger Harrison came to Walla Walla Valley in the late 1990s in search of land suitable for planting world class Cabernet Sauvignon. It was while searching for an ideal vineyard location that the couple discovered an extraordinary historic farmstead that captured their hearts and sparked their imagination. The idea for Abeja began to take hold. Not only was the property suited for grape growing and winemaking, but by restoring the farmstead’s existing buildings, the Harrisons saw the opportunity to preserve the property’s rich heritage while creating a one-of-a-kind Walla Walla wine country destination.
A burst of freshly squeezed lemon opens on an expressive nose alongside fragrant notes of apple blossoms, and grilled pineapple. The mouthwatering entry, marked by lemon chiffon, develops into a creamy, textured mid-palate with notes of melon and minerality. Finally, quenching layers of grapefruit, pome, and gooseberry develop, contributing further intricacies that unfold throughout a mouthcoating finish.
93 Decanter 93 Wine Enthusiast 92 James Suckling 91 Jeb Dunnuck 90 Vinous
