Walla Walla, a joy to say, lies in the southeast of Washington. Originally a small wheat farming town near the Blue Mountains, it has rapidly evolved into a major player in the wine industry. In a few decades, it has grown to host over 150 wineries, becoming a globally renowned wine destination.
In 1875, home grown wines were commercially produced for our local businesses by Mr. Orselli. When Mr. Orselli, died in 1894 and his family moved away, wine production stopped. Prohibition stopped the wine industry in this area until 1977 when winemaker Gary Figgins started replanting grapes on his grandparent’s homestead, which now is Leonetti Cellar.
The top five varieties are Cabernet Sauvignon (36%), Syrah (18%), Merlot (16%), Cabernet Franc (7%), and Malbec (4%). Don't expect the pine trees and misty skies of nearby Seattle or Portland; here, it's all about rolling hills covered with sagebrush or rows and rows of grapevines. In the growing season, the vagrancy of those vines creates a magical effect against the otherwise arid land—especially as the sun begins to descend, coloring the sky with vibrant orange-red streaks. Walla Walla's sunsets are legendary and some of the most enchanting.
Ken and Ginger Harrison founded Abeja in 2000, restoring a century-old farmstead in Walla Walla and cultivating a 38-acre property. The wines focused on Cabernet Sauvignon, Merlot, and chardonnay, are made by husband-and-wife duo Daniel Wamplfer and Amy Alvarez-Wamplfer. The name Abeja translates to “bee” in Spanish, a reference to the farmers’ ethos of respecting the environment at all levels to maintain a fully functioning ecosystem. Visits to Abeja are strictly by appointment, and the property itself is stunning—the most idyllic, elegantly rustic country farmhouse setting you can imagine. Abeja has been named the "Winery of the Year" for the State of Washington in 2023.
Abejas chardonnay charms with its gentle white floral aromas, nectarine, and fresh peach notes, and a broad, flowing undercurrent of lemon blossom acidity. Its Cabernet Sauvignon is exceptional, striking a balance between a taut line of rocky tannin's and fleshier smoked cherry and violet pastille flavors.
What is the best time to visit the Walla Walla Valley? Anytime, there is no wrong time. But if hard-pressed, aim for the first weekend in May—well after bud break and when visitors can sample the Spring Release—or, better yet, mid-June, when internationally known growers and expert speakers descend on the town to celebrate the region's vast canon of wines.
When planning your visit to Walla Walla, it's suggested that you make your
Motel/Hotel, Airbnb,
Dinner Reservations, and
Wine Tours early, as everything gets booked up fast.
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