Abeja Cabernet Sauvignon 2006 Front Label
Abeja Cabernet Sauvignon 2006 Front Label

Abeja Cabernet Sauvignon 2006

  • WE92
  • WS91
750ML / 0% ABV
Other Vintages
  • RP92
  • RP92
  • WE93
  • WS91
  • RP91
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750ML / 0% ABV

Winemaker Notes

Gorgeous, refined and supple, this is our flagship wine from a vintage defined by elegance and grace – picture a dancer. The 2006 growing season started with a mild spring but finished with an usually dry, hot summer. This led to earlier-than-usual flavor maturity, and while we had hoped for the corresponding lower-than-normal sugar levels as well, the result was actually the development of bright higher tone characters and a beautiful clear fruit profile. A good splash of Merlot adds roundness and silkiness, and the bright fruit lends itself to a smooth, polished mid-palate. These elements make for a pretty, lush wine that is approachable and delicious upon release. The age of the vines, seventy-five percent of which are twenty years or older, contributes to its aging potential.

Classic Cabernet Sauvignon characteristics combine with mulberry, creamy boysenberry, and vanilla in a wine that isn't as dark and tannic as 2005, but has every bit as much personality. We are very happy with this Cabernet Sauvignon, and while it is drinking really well even in its youth, we look forward to enjoying it for years to come.

The music on this one was simple. To me, the wine has many different layers and nuances that need a classic album, filled with subtlety and detail, like Pink Floyd's The Wall. Their signature flying pigs at their concerts make me think of the "pig plate" at Higgins Restaurant in Portland, Oregon. For lighter fare, I would pair this wine with a ginger-beef salad or a grilled pork chop with a root-vegetable gratin. Never underestimate the power of the root vegetable, which pigs love too!

Critical Acclaim

All Vintages
WE 92
Wine Enthusiast
Delicious and immediately appealing with fresh strawberry and Bing cherry fruit, leading into sweet toasty oak and the precisely detailed tannins that characterize John Abbott’s winemaking. The old vine fruit brings subtle grace notes as the wine moves through the palate—a dash of pepper, a whiff of herb, a brambly old vine finish with a hint of black tea.
WS 91
Wine Spectator
Ripe, supple and expressive, offering a mouthful of tobacco-accented cherry, currant and floral aromas and flavors that sail effortlessly over modest tannins into the long, balanced finish. Drink now through 2014.
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Abeja

Abeja

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Abeja, Washington
Spanish for bee, our name is pronounced 'ah-BAY-ha" We chose this name for its simple beauty and its reminder if times past when farming implied a respect for the environment and a close connection to the earth. It is our belief that each day, we can make a difference in the quality of our care for the land, and no matter how small, any difference we make is worthwile. We create our wines and recieve our guests under the same philosophy.

Abeja is located on a century-old farmstead in the breathtaking foothills of the Blue Mountains, four miles east of Walla Walla Washington. Once seriously dilapidated, all of the original farm buildings have been carefully restored with an emphasis on craftsmanship and longevity. Creative use of salvaged materials adds interest and sets the stage for renewed purpose in these old buildings, which now house our winery and our inn guests.

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.

AIWAbeja_2006 Item# 103052

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