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Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.
This Galician style wine exhibits aromas and flavors of crisp apples and pears, orange, pineapple, and delicate white flowers all carried on a frame that skirts the razors edge between creamy textures and steely minerality.
"Abacela has single-handedly revolutionized winemaking in southern Oregon, introducing Iberian varieties with great success. This estate-grown Albariño is a high-acid wine, still spritzy and reduced when first opened. With breathing time it cleans up and shows the beginnings of varietal character."
For years we, Earl and Hilda Jones, have pursued our passion for fine Spanish wine made from the Tempranillo grape. Our goal is to produce fine wine from that grape in America.Thus, the Abacela idea was to find in America a similar climate to that of the finest Tempranillo growing areas in Spain. The marginal climate sought was hot enough to ripen the fruit but not so hot that it...Read More About Abacela
The Umpqua Valley is much smaller than its northern neighbor, the Willamette Valley. Not necessarily in size, but in wine production. Like the Willamette Valley, the region lies between the Coast Range and the Cascade Range. The Umpqua Valley is a little bit drier than the Willamette, but less dry than the Rogue Valley.
The soil is diverse and the grapes best suited...Read More About Umpqua Valley
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