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 generous nose loaded with ripe plum is layered with complex aromas of baking spice, earth, and rose. The plum-hued glass boasts a palate led by a fresh strawberry, which opens onto a moderate body with powdery tannins and fresh acidity. Next, layers of rhubarb, black pepper, and cloves mingle with savory undertones of sage and olive, which continue to evolve throughout a lengthy finish.
