Abacela is pleased to be recognized as an Oregon Wine Pioneer. Abacela's Earl Jones spoke on Friday, September 21st during the Oregon Wine Pioneers panel discussion. More
"These Oregon wine pioneers forged a tight bond while breaking ground for their vineyards and wineries and helped define Oregon as a world-class wine region. Come hear their stories, taste their wines and hear how the wine west was won. Director Park Teacher's Fountain."
Abacela's Earl Jones with David Adelsheim, Susan Sokol-Blosser and Dick Erath at Bon Appétit's Feast Portland.
Outstanding!, 2011 Albariño "No one was producing Albariño commercially in the Pacific Northwest when Earl Jones released his first vintage in 2000. Eleven years later, no has yet to match Abacela’s skill or scale with this Galician variety. The nose screams of citrus with lemon and quince, backed by pineapple, star fruit, grassiness and some slate. Its hallmark is delicious tartness, akin to some Sauvignon Blanc, joined by flavors of gooseberry, Granny Smith apple, lime peel and slightly unripe passion fruit. It’s truly amazing how the fruit fights through all the acidity. Enjoy with fresh oysters, a wide variety of tapas, or a plate of sliced Manchego, quince paste and Graber olives."
Outstanding!2009 Estate Port "Perhaps no one in the Pacific Northwest
is as serious about Port-style wine as Abacela’s
founding winemaker Earl Jones. He grows the five
primary varieties — Tempranillo (46%), Tinta Amarela
(19%), Bastardo (18%), Tinta Cão (11%) and Touriga
Naçional — on his Fault Line Vineyard project. The
grapes are pressed, and winemaker Andrew
Wenzl stops fermentation at 9% residual sugar by
using spirits distilled from Abacela grapes. The result
is a classic Port nose of homemade caramel, black
cherry, stewed plums, orange slices and cedar. Black
cherry and blueberry flavors mix with notes of milk
chocolate, and the sweetness is balanced by acidity.
Its tannin structure is akin to fine-grain sandpaper and
makes for a smooth delivery that will get even better
in a couple of years."
Excellent. 2011 Viognier "It can be difficult to find a Viognier to pair
with food, but here’s a candidate. Subdued aromas of
Golden Delicious apple, orange and fresh pineapple
are followed by candy corn and butterscotch. The
entry to the palate is filled with yellow grapefruit and
popcorn, backed by lovely minerality and Rangpur
lime tartness to clean the palate. Enjoy this with
scallops served alongside an orange sauce."
Excellent. 2009 Dolcetto "In Italian, “Dolcetto” translates to “sweet
little one,” and while this wine is loaded with purple
fruit, there’s plenty of acidity to steer it clear from any
sign of sweetness. Aromas of plums, dried strawberry,
cola, licorice, red clay and pink peppercorns play out
in various forms on the flavors, joined by ripe
blueberry and pomegranate."
Outstanding! & Best Buy, 2011 Grenache Rosé "Almost every winemaker will tell you their current vintage of a particular wine is the best they've produced. In this case, the folks at Abacela could be right, which is saying quite a bit considering this wine perennially earns a spot in our year-end Platinum Judging. The inviting brilliant pink color is followed by a nose of strawberry, apricot and marshmallow, followed by bright cherries, more strawberries and a big bite of fresh peach. Its texture is akin to peach skin, and the cranberry acidity, combined with its blank residual sugar, gives it almost endless food-pairing possibilities."
Bill St. John: 2010 Abacela Albariño "My favorite USA albarino 'cause you wouldn't know it wasn't Galician; gobs of scents and tastes of ripe Bosc pear, citrus, green apple and mineral; the new vintage, the 2011 Albariño, is equal in savor, just fresher" Now that's press!
Earl Jones and Abacela were featured on Brian Bushlach's radio show, NW Vine Time on Newsradio 101 FM-KXL. Listen to the first audio segment here:
Winston winery benefits from recent trip to Spanish vineyards
By Ryan Imondi, The News Review. Read the full article.
2011 Verjus Released!
Verjus is a non-alcoholic juice, made from Abacela’s estate vitis vinifera grapes. Uses include salad dressing, marinades, deglazing, and drinks. It is a good replacement when a recipe calls for vinegar or lemon juice because Verjus doesn't compete with the wine you are serving. Our Verjus is available at the winery, through our webstore, or at select Oregon retailers. Press Release
Abacela is now certified Salmon Safe and a member of LIVE
LIVE (Low Input Viticulture and Enology) uses international standards of sustainable viticultural and enological practices in both wine-grape and wine production. These practices are based on an independent 3rd-party-verified checklist system consisting of required and prohibited elements, as well as numerous ecological options. SALMON-SAFE and LIVE are partners dedicated to restoring and maintaining healthy watersheds. See certificate
Fourteen Oregon wineries and vineyards have completed the carbon neutral program for 2009 and invested in a regional, verifiable offset. Abacela is proud to be one of the first! Read more on our blog.
Oregon’s finest vinos de España
By Paul Omundson, The Register Guard, May 26, 2010
"At Abacela Winery, in a Rioja-like climate, Earl and Hilda Jones coax lauded Oregon wines from traditional Spanish varietals." Full article
Oregon winery thrives on focused approach
by Paul Gregutt, The Spokesman-Review, May 26, 2010
"Abacela, located in southern Oregon, is a fine example of a winery that started with a specific focus, built on it and now offers a breathtakingly large lineup of estate-grown blends and varietals, including some never before seen in the Northwest." Full article
2010 Spring Wine Guide: Fine pours for picnics
By The Oregonian, May 24, 2010 2009 Albarino"Cured meat... begs for a refreshing, bracing white wine, and this albariño is just the thing." - Kimberly Paley, Paley's Place
Cellar Dweller: A summery choice
by Matt Meador, The Vancouver Voice, May 19, 2010 2009 Viognier "a grand example of just what Viognier is all about" Full review
wine in the spotlight: abacela 2009 albariño
by Paul Gregutt, www.paulgregutt.com, May 18, 2010 2009 Albarino "Kudos to Abacela for all their pioneering work with Iberian varietals." Full blog
Wine of the Week, October 31, 2009 2008 Albarino
Another top pick by our tasters, the winery acknowledges the legendary oyster affinity of the wine by encouraging consumers to give it a try with other sea foods – not limiting it to bivalves. While it is a near-perfect wine for half shell oysters, it does go well with many other foods. White peach, citrus, mineral, floral notes… it is all there. But DO be courteous and serve some sautéed scallops, halibut with lemon/herb butter or chicken picata with this beauty. Full article
September 2009, Lucas St. Clair Wine Director, Wild Ginger Bellevue
The Umpqua Valley always reminded Earl Jones of the vineyards he’d seen in Spain, so he decided the Spanish variety Albarino would work very well here. He was right. The wine has great acid, low alcohol, and matches well with all sorts of Northwest seafood.
Cooking Light Magazine
September 2009, "What we love right now" Pucker Up - With its tangy acidity and vibrant fruit flavors, an Albarino hits the spot this time of year. Pair 2008 Abacela Estate Grown Albarino with tapas, garlicky pastam or cioppino. -Julianna Grimes
March 6, 2009 - Portland, OR
The Oregon Vintner of the year award (ORVI), is presented to individuals who have demonstrated significant achievements in building the Oregon wine industry and establishing its worldwide reputation. Full press release: PDF
Matt Kramer, The Oregonian
Sunday, March 1, 2009
Roseburg's Abacela '06 tempranillo has originality in spades
"Abacela Tempranillo "Estate" Southern Oregon 2006: Few wines in Oregon... are more original than the exceptional tempranillo wines from Abacela winery in Roseburg."