Abeja Winery

Abeja (pronounced “ah-BAY-ha”) is Spanish for a bee. As an indicator species, the honey bee not only reminds us of the importance of caring for our environment but also honors the value we place on working together as a community. Join Abeja founders, Ken and Ginger Harrison, and winemakers, Dan Wampfler and Amy Alvarez-Wampfler, to further explore the vision behind Abeja.

Abeja founders Ken and Ginger Harrison came to Walla Walla Valley in the late 1990s in search of land suitable for planting world class Cabernet Sauvignon. It was while searching for an ideal vineyard location that the couple discovered an extraordinary historic farmstead that captured their hearts and sparked their imagination. The idea for Abeja began to take hold. Not only was the property suited for grape growing and winemaking, but by restoring the farmstead’s existing buildings, the Harrisons saw the opportunity to preserve the property’s rich heritage while creating a one-of-a-kind Walla Walla wine country destination.

Today Abeja is the realization of the Harrisons' vision. Winemakers Daniel Wampfler and Amy Alvarez-Wampfler craft Abeja's acclaimed Cabernet Sauvignon, Chardonnay and Merlot as well as the winery's sought-after, limited-release estate and reserve wines, offered exclusively to Abeja List members. The Inn at Abeja's impeccable hospitality, renowned gourmet breakfasts and refurbished farm cottages all invite visitors to slow down and unwind. Gardens, vineyards and the vistas of Walla Walla Valley encourage guests to explore while marveling in the property's history and savoring the modern comforts of a wine country retreat. With the support of two new investment groups, Abeja's focus remains centered on producing the highest quality experiences. By acknowledging the property's roots, both The Inn at Abeja and Abeja winery excitedly progress towards the shared goal of becoming a sustainable winery and truly world class Inn.

Spanish for bee, the name Abeja (pronounced 'ah-BAY-ha') was chosen to honor a deep-rooted respect for the environment. Both the winery and The Inn at Abeja operate on the belief that each of us can make a difference in the world every day. Regardless of how small the gesture or detail, the difference made is worthwhile. It is with this same philosophy that Abeja crafts its wines and welcomes guests.

Drawing on the model of European winemakers, Abeja was founded on the belief that estate grown fruit not only differentiates a wine but also strengthens the winemaker's ability to make a consistent style and offer exceptional quality. This philosophy has proven to be true of Abeja's estate-grown wines, made from sustainably farmed grapes harvested at Heather Hill and Mill Creek estate vineyards.

HEATHER HILL ESTATE

Heather Hill is located on the southwestern border of the Walla Walla Valley appellation and is notable for its diverse soils, plateaus and slopes. The vineyard's elevation climbs from 850 ft. at the base to 990 ft. at the crest. Because of its varied topography, the site presents, in effect, three unique vineyards, each with distinct chemistry, ripening, and flavor profiles. Planted in 2002 with Cabernet Sauvignon and a small amount of Cabernet Franc, this 19-acre vineyard provides expressive, complex grapes of exceptional quality.

MILL CREEK ESTATE

Surrounding the winery and The Inn at Abeja is Mill Creek Estate. This 12 acre vineyard is located at the base of the Blue Mountains on the east side of the Walla Walla Valley American Viticultural Area (AVA) and sits at an elevation of 1300 ft. Because of its proximity to the Blue Mountains, the area is cooler than vineyards on the south side of the valley. Viognier and Syrah were planted here in the late 1990s. Chardonnay and Merlot were planted in 2006. Yields are carefully managed, and Mill Creek grapes are prized for their natural acidity and bright fruit flavors.

COLUMBIA VALLEY VINEYARDS

Abeja also works with a handful of Columbia Valley growers who share the winery's dedication to quality, innovation, and the land. These long-term relationships with top vineyards (including Bacchus, Dionysus, Weinbau, Celilo, and Conner Lee) allow our winemakers to work closely with growers to achieve stylistic goals. The added diversity of the sites provides a full-range of flavors at the blending table.

Wine brought Abeja winemakers Daniel Wampfler and Amy Alvarez-Wampfler together. Quite literally, in fact, long before the accomplished husband and wife winemaking team found their way to each other.

Dan began his career as a classically trained winemaker, holding research enology and winemaking positions with Ste. Michelle Wine Estates. Amy found her path to winemaking by way of a tasting room. That experience led her to pursue a degree in winemaking while she worked as a Columbia Crest enologist. It was at Columbia Crest where the couple's professional and personal lives crossed.

After leaving Columbia Crest, Dan to take the reins as Dunham Cellars' head winemaker and Amy to serve as Sinclair Cellars' general manager and winemaker, their dream of working together again seemed improbable. That changed when Abeja approached the couple in late 2015.

Since joining Abeja in January 2016, Dan and Amy have combined their formidable winemaking talents with their love for one another. Their goal is to create handcrafted wines that are the result of meticulous viticultural practices; customized, small lot fermentation and aging; and selective blending.