Showing posts from 2013

Our 2012 Albariño earns a Double Platinum medal!


Abacela's first ever 5-Year Tawny Port, now released!

This 5 Year Tawny style dessert wine was crafted from five traditional Douro grapes grown on our estate. Five years in neutral oak fostered development of figs, caramel, dates, and hazelnuts. Fine grained tannins create a delicate texture which can be enjoyed with chocolates, pecan pie, or a fine cigar.

Also available in a custom wood Gift Box with Cabruca Chocolate for the holidays. We sat down with local chocolatier Juliana Bounds and tasted through many different chocolate flavors and mixed and matched to come up with some custom chocolates paired with the delicious Tawny Port. Its a hard job, but someone has to do it!

Abacela's Albariño featured in 1859's "Wines that Surprise"

Wines That Surprise Digging deep to find new wine experiences in Oregon October 18 2013 By Tamara Belgard
“The only thing that should surprise me here is that some things still surprise me.” – Francois de La Rochefoucauld Okay, so who doesn't like a good surprise? There are few things in life more delicious than a pleasantly unexpected experience or one that exceeds your expectations. When I drink a glass of wine and discover it exists in this happy place that lies somewhere between my predictions, assumptions and reality—I realize how much I love surprises. To be honest, not many wines surprise me these days. But when they do, it’s not something I keep to myself. The following wines are non-Pinot noir jaw-droppers that I must confess recently left me marveling at the wonder and brilliance of Oregon wine. Abacela 2012 Albariño: Absolutely ambrosial. Walking a very thin line between creaminess, crisp acidity and rich minerality, this wine will not only dazzle you with the color of suns…

Our 2010 Merlot is a "Wine of the Week" by Chuck Hill,

Our 2010 Merlot has already been selected as one of the "Wines of the Week" by Chuck Hill on

"Earl and Hilda Jones came to Oregon’s Umpqua Valley in the mid-1990s to grow and produce varietal Tempranillo – their favorite wine from Spain.  In just a few years they achieved that dream and then moved forward with production of other varietals that suited their estate climate or were available from nearby vineyards. ...This Merlot is a blend of 75% Merlot, 11% Cabernet, 11% Malbec and 3% Petit Verdot, it offers character of fine Bordeaux from the right bank. Look for earthy cherry and plum with baking spice and leather leading to a medium palate with a lingering, complex finish. "

As of writing this post, the 2010 Merlot has yet to be released... and we are very excited about this vintage! 

Our 2012 Albarino makes Portland Monthly's article, "Oregon's 50 Best Wines 2013". Yahoo!


Abacela: Best of Fall in the West, Sunset Magazine


Abacela's Vintner's Blend #12 makes the Wine Enthusiast's "Top 100 Best Buys 2013"

Read the full article.

Chef-Maker Dinner with Chef Leather Storrs - Menu Posted!


2009 "South East Block" Reserve Tempranillo released!

Only our fourth reserve quality release of Tempranillo, the 2009 is a return to the "South East Block" that you might remember is the block that made our infamous 2000 vintage. 

This wine is a limited release and sells out quickly. Grab some 2009 Reserve Tempranillo today!

"Our reserve program is defined by quality and terroir. Our fourth reserve Tempranillo was sourced from the dry, sandy loam of South East Block. The aromas include expressive ripe blackberry, boysenberry jam, lavender, graphite, and leather. The flavors are intense and transcend a huge spectrum from ripe currants and plums, to savory spices. Perfectly balanced acidity, integrated oak and concentrated fruit culminate to a tannic, lengthy finish. This wine will improve in the cellar for ten to twelve years.  For a sumptuous feast, pair with the famous el lechazo of Aranda de Duero." - Winemaker, Andrew Wenzl

Chef-Maker Dinners return to Abacela!

Chef-Maker Dinner Series
Our Chef-Maker Dinner series is held at our Vine & Wine Center in Roseburg, Oregon.
Chef Leather StorrsOctober 19, 2013 Our Chef Maker Dinner Series starts again on October 19th with renowned Chef Leather Storrs of Noble Rot. Back at Noble Rot since 2008, Storrs has once again made headlines for his garden to table methods featuring the use of the 3,000 sq ft garden atop the Portland based restaurant. An interest in food and his experience at Chez Panisse influenced Storrs to showcase the effect that top quality raw materials have on a finished dish. Storrs continues to head the kitchen at Noble Rot (named Sunset magazine’s wine bar of the year for 2009). Storrs was featured on ABC’s food/talk show The Chew, as well as Food Network’s Extreme Chef.

Dinner begins at 6:30 pm. $90/per person. Please call (541) 679-6642 or emailto RSVP.
Chef Ray AndersonNovember 16, 2013
Our Chef-Maker Dinner series continues with Chef Ray Anderson. R…

Abacela's 2009 Estate Syrah earns an Outstanding! rating

2009 Estate Syrah By on September 6, 2013
Wine Press Northwest’s reigning Oregon Winery of the Year proves its versatility once again with this Côte Rotie-style Syrah, and while Andrew Wenzl celebrates his 10th anniversary at Abacela this year, the 2009 vintage marked just his second harvest as Earl & Hilda Jones’ head winemaker. He created for them a plummy and smoky nose that includes touches of Aussie black licorice, Tootsie Roll and black olive. There’s a rich and bold surge of blackberry and boysenberry syrup that’s accented by pomegranate acidity, savory notes, dusty tannins and a touch of maple in the finish. Enjoy with pork ribs rubbed with wine salt and smoked on the Traeger.

Rating: Outstanding!

Abacela's Wine Club Fiesta 2013