David O’Reilly developed such a deep respect for the Yakima Valley during his years of making top-flight wine in Oregon that he created a new production facility in Wapato for Owen Roe. His arrival in 2013 may ultimately be seen as a bellwether moment for Washington’s most historic and unappreciated growing region. O’Reilly’s flair for imagination and ability to execute might be best showcased in this latest version of Abbot’s Table, perennially one of the Pacific Northwest’s best proprietary blends still priced within reach of many consumers. It’s an eclectic stitching with Zinfandel (41%), Sangiovese (34%), Malbec (11%), Lemberger (9%) and Merlot, yet it would be a mistake to see this as anything but a vision. Along the way, he sacrificed successful Zinfandel and Sangiovese bottlings because he believed so much in this project inspired by his own experience at an abbey in Europe. Suave aromas of Marionberry, dark blueberry and plum pick up hints of sweet baking spices, chocolate and lilac. There’s no disappointment to the drink as those same fruit flavors and spices lead to a creaminess on the midpalate that’s stunning. Pomegranate acidity and a tannin structure akin to espresso grounds make for pleasing grip and a lengthy finish of dark chocolate, minerality and more blueberry. Traditionally, this is Owen Roe’s most popular and fastest-selling wine — and it’s easy to see why.
Production: 3,875 cases