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The Seattle Times: Things are buzzing at Abeja winery
Washington Wine Report: Cabernet is king at Abeja
DowntoEarthnm.com: Walla Walla winery focuses on being sustainable, safe for salmon
Spanish for Bee, Abeja is pronounced 'ah-BAY-ha.' It is a reminder of times past when farming implied a respect for the environment and a close connection to the earth.
After more than 35 years in the business community of Portland, Oregon, Ken and Ginger Harrison decided to embark upon a new adventure. It was Ken's passion for Cabernet Sauvignon, and the climate for growing this varietal, that brought the Harrison family to Walla Walla. While Ken pursues his love of wine as grower and producer, Ginger applies her gracious hand to operating their small Inn.
From 2002 until 2015, John Abbott and Molly Galt were the winemakers and marketing team for Abeja. A common vision of quality and determination to be a leader in the future of Washington state Cabernet made the foursome a perfect team. It is John and Molly who have made Abeja the acclaimed small batch Washington winery that it is today! In 2015, they have decided to pursue their dreams of owning a winery.
Dan Wampfler and Amy Alvarez-Wampfler have taken over as the winemakers for Abeja. Both are outstanding local winemakers and will continue the tradition of fine, carefully-crafted wines that began with John Abbott 13 years ago. Dan Wampfler has an undergraduate and Master's degree in Enology from Michigan State University, and previously held positions at Chateau St. Michelle, Canoe Ridge Winery, Columbia Crest and Dunham Cellars. Amy Alvarez-Wampfler has held positions at Sinclair Estate Vineyards, Chateau St. Michelle, and Columbia Crest. With almost 30 years of combined winemaking experience, Dan and Amy have been searching for the right opportunity to work together again. Abeja, with its state-of-the-art facilities, sustainable farming practices and passion for quality over quantity, is the perfect fit.