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Owen Roe Abbot's Table 2012
Abbot's Table has mouthwatering aromas of plum, raspberry, white pepper and herbaceous undertones. The mouth-feel has lovely depth and richness with bright acidity, rounded out with hints of vanilla, dark cocoa nibs, robust violet and spice. Reminiscent of the bold Abbot’s Table blends of past vintages, this 2012 bottling is predominately blended with Sangiovese, Zinfandel, Malbec, Lemberger and Merlot. - the winery
Year after year, this wine sells out in just a few short months and continues to be one of Owen Roe's most sought after wines. This red blend not only represents many of the vineyards that they work with in Washington- the Abbot’s Table is a part of the Owen Roe culture.
The Abbot’s Table blend was originally crafted after a special dining experience of our Founder and Winemaker, David O'Reilly. He had been told as a young man that upon visiting abbeys around the world, monks would offer a place to dine at their table. As an adult, David spontaneously visited an abbey during a vacation to Europe and found himself seated at the Abbot's table; with whom he shared a home cooked meal and lovely table wine. After a memorable trip, David returned home and created a new blend consisting of 5+ varietals from the Yakima Valley. This blend became Abbot's Table. - the winery
at right, David O'Reilly
When poured into a glass, Owen Roe Abbot's Table is very red in color - with the scent of a big, sweet raspberry. Tasting it, vibrantly fresh raspberry and wild cherry flavors are delicious. With time, the aromas and flavors darken to include rich boysenberry and plum. The finish is pure and smooth, accented by white pepper, grilled herbs, and mixed berry fruit leathers (yum!). The 2011 Abbot's is very young - I recommend stashing it for a couple months, if you can wait... - Marcus
Unlike most everyday red blends, Owen Roe Abbots Table is an intentional blend. Two of the most wildly popular, more expensive Owen Roe wines we've ever sold - Zinfandel and Sangiovese - are no longer made so that Abbot's can prosper. A gutsy decision, it's one reason people fill their everyday wine racks with each vintage.
Speaking of waiting, there's far less Abbot's Table 2011 than in normal vintages and the winery is expecting it to sell out rapidly. Secure yours today!
Abbot's Table has a dense purple hue in the glass, massive deep plum aroma, bright, exuberant fruit flavors. Pairs well with fruity, richly flavored foods like barbecued ribs slathered in sauce and pasta with sun dried tomatoes. The five grapes create a myriad of complex flavors that match well with all cuisines.
"The 2011 will age beautifully. Throw a couple of cases in the cellar and have a $50 wine in a few years." - winemaker David O'Reilly
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.
at left, the original Abbot's Table label from 1999
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. It 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, it 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.
below, 16th century image of abbot drinking wine
2009 Vintage Tasting Notes
The 09 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 wine 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 yet.
We talked to David O'Reilly today about the new 2008:
"The 2008 Owen Roe Abbots Table is a New World Bordeaux, with huge, velvety components. We know what we have in the 2008 - 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 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 shows more darker fruit notes than the previous two vintages. This very balanced and smooth vintage 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
The 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.
Abbots 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.
It 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, it just tastes great by itself.
Grapes in 2007 Vintage
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