Abeja Winery

Daniel Wampfler and Amy Alvarez-Wampfler of Abeja Winery

Abeja means bee in Spanish, and the name is an homage to the winery’s respect for nature, sustainability and agricultural roots.  Founders Ken and Ginger Harrison launched their first vintage in 2001 with the goal of producing world-class Cabernet Sauvignon.  That remains a primary goal at Abeja, with Cabernet constituting roughly 70% of the winery’s total production.  The wines are made in a beautifully renovated mule barn, which is just one of the many 100+ year old renovated farm buildings that now make up the Abeja Winery-Inn, and provide enchanting facilities for weddings, dinners or overnight stays.  With its sought-after wines, estate vineyards, gracious facilities, and stunning rural setting, it’s no wonder that Abeja is considered one of the top wineries in Washington to visit.

Daniel and Amy met at Columbia Crest Winery where he was working mainly with red wines and she with whites.  They married in 2009, and came to Abeja in 2016 as Head and Associate Winemakers.  The husband-wife team is continuing the traditional trajectory of Abeja, but has added Cabernet Franc wines to the lineup of Cabernet Sauvignon, Merlot, Chardonnay, Syrah, and Viognier.   Daniel and Amy make all wine making decisions together, doing their best to apply science to art, which is the heart of their winemaking philosophy.   It’s not typical to go from making a million or two cases of wine to making 5,000+ cases, but that’s what Daniel and  Amy have done, as they explain in this fun and informative interview.

Listen to the Interview: