Owen Roe Abbot's Table 2010

Review:

It's gone until September. But if you're an Abbot's fan, meaning you like a big juicy red made by Owen Roe, their Sinister Hand is right up your alley.

Owen Roe Sinister Hand is a blend of red grapes like the Abbot's Table (some of the same grapes are used). Here's the info.

Abbot's Table 2010 Tasting Notes

I can't remember a better Abbot's Table. Too bad they only made half as much.

I opened the 2010 with a friend who doesn't drink a lot of wine but knows what he likes. We tasted - Big smiles and good times were had by all. It's a guzzler that wine geeks like me and newbies to Owen Roe all scarf down and want refills.

This year the Abbot's has an intense aroma of flowers and spice. The flavors are all over the spectrum.

There's gobs of fruit, with Zinfandel and Sangiovese forming the backbone of the wine. Merlot's cherries, Cabernet's dark fruited gravitas, Syrah's smoke and bittersweet chocolate, Zinfandel's over the top lushness and a long finish keep the conversation going. I'm ready to pop the cork on this one and get the party started! - Jean

"A wine for all occasions and all people" - says winemaker David O'Reilly. Abbot's Table is such a rich, yet easy drinking red wine. It can be paired with the broadest range of foods. The Zinfandel component pairs beautifully with zesty Italian fare. The Bordeaux varieties scream for hearty beef dishes. Of course, the Syrah works masterfully with spicy cuisine. Then again, the Abbot's Table just tastes great by itself.

Winemaker David O'Reilly will often forego making a single varietal wine (like Zinfandel or Sangiovese) in order to achieve the perfect blend for the Abbot's Table. Some red table wines are made from barrels that didn't quite fit into the premium wines. The Abbot's Table is intentional, from vineyard to bottle.

2009 Vintage Tasting Notes

The 09 Abbot's Table is juice on the loose - it's ready to dive into your glass and slide down your gullet. Supple and smoothly textured, the fragrant concoction of berries and cherries of all stripes. Abbot's is THE table wine from the Pacific Northwest. - Marcus

25% Zinfandel, 20% Sangiovese, 20% Cabernet Sauvignon, 10% Syrah, Grenache 13%, 7% Blaufrankish, 2% Cabernet Franc, 2% Malbec, 1% Merlot

From the winery - Always a favorite, and always just a little different! This Abbot’s Table is very reflective of the beautiful warm growing season in Washington during 2009. With long warm days the fruit developed fabulous ripe, deep, rich flavors.

This very balanced and smooth Abbot’s Table has the signature velvety mouth feel with a lattice of gentle tannins to support generous ripe flavors of bold red and black fruit, plums, and dark cherries. There’s just a hint of spice and white pepper to give the finish a lasting lift. As with every Abbot’s Table, each varietal here works in harmony to create a gorgeously layered wine.

2008 Vintage Tasting Notes

Abbot's Table 2008 is the perfect example of a "smooth" wine. Velvety, lush, round flavors glide over your taste buds. The Zinfandel and Sangiovese provide the backbone and show in the lingering finish of sweets plums, raspberries and cherries.

More than a third of the 08 Abbot's is Bordeaux varietals - the deep cassis and black cherry flavors are a perfect complement to the fresh, bright red fruits. There's a meaty complexity to the finish that adds even more character to an already outstanding value table wine.

Upon release, the 2008 is better than the 2007 and just might be the best Abbot's Table yet.

We talked to David O'Reilly today about the new Abbot's Table:

"The 2008 Abbot's is a New World Bordeaux, with huge, velvety components. We know what we have in the 2008 Abbot's Table - a huge crowd pleaser."

"2008 was an excellent vintage in Washington State. Like Oregon, the high temperatures weren't baking. We had a gorgeous, long growing season, and could pick the fruit when we wanted- there was no hurry - the temperatures were perfect."

"Dark fruit notes make the 2008 a richer, more aromatic wine than the '05, '06, or '07. The wine has 24% Zinfandel, contributing an intense, stunningly velvet texture that we're excited about."

The 2008 Abbot's Table is very reflective of the beautiful long growing season in Washington during 2008. With long warm days, and cooler evenings, the fruit developed fabulous aromatics and deep rich flavors. The 2008 Abbot's Table shows more darker fruit notes than the previous two vintages. This very balanced and smooth Abbot's Table has the signature velvety mouth feel with enough structure to support generous ripe flavors of sweet red and black fruit, plums, and dark cherries. Every varietal works in harmony to create this gorgeously layered wine. - David O'Reilly

2007 Vintage Tasting Notes

Abbot's Table 2007 re-defines "crowd-pleaser." It's an every-person wine. The aromas ooze with sweet red and black fruit, highlighted by berry blossoms - you can sense the contributions from the Cab Franc and Grenache. The Merlot delivers rich plums, the Zinfandel fat black cherries, the Sangiovese Bing cherries and structure. All the grapes work in harmony, melding into layers of delight.

Winemaker David O'Reilly will often forego making a single varietal wine (like Zinfandel or Sangiovese) in order to achieve the perfect blend for the Abbot's Table. Some red table wines are made from barrels that didn't quite fit into the premium wines. The Abbot's Table is intentional, from vineyard to bottle.

Abbot's Table has something for everybody. A blend of ten! different red grape varietals, including Sangiovese, Zinfandel, Merlot, Cabernet Franc, Grenache, Syrah, Malbec, Petit Sirah, Cinsault, and Pinot noir.

Abbot's Table pairs with dozens of foods. The Zinfandel in Abbot's pairs beautifully with duck and beef. The Sangiovese adds a Tuscan twist and complements zesty Italian fare. The Bordeaux varieties scream for hearty dishes. The Syrah and Grenache work masterfully with spicy cuisine. Then again, the Abbot’s Table just tastes great by itself.