Abeja founders Ken and Ginger Harrison came to Walla Walla Valley in the late 1990s in search of land suitable for planting world class Cabernet Sauvignon. It was while searching for an ideal vineyard location that the couple discovered an extraordinary historic farmstead that captured their hearts and sparked their imagination. The idea for Abeja began to take hold. Not only was the property suited for grape growing and winemaking, but by restoring the farmstead’s existing buildings, the Harrisons saw the opportunity to preserve the property’s rich heritage while creating a one-of-a-kind Walla Walla wine country destination.
Today Abeja is the realization of the Harrisons’ vision. Winemakers Daniel Wampfler and Amy Alvarez-Wampfler craft Abeja’s acclaimed Cabernet Sauvignon, Chardonnay and Merlot as well as the winery’s sought-after, limited-release estate and reserve wines, offered exclusively to Abeja List members. The Inn at Abeja’s impeccable hospitality, renowned gourmet breakfasts and refurbished farm cottages all invite visitors to slow down and unwind. Gardens, vineyards and the vistas of Walla Walla Valley encourage guests to explore while marveling in the property’s history and savoring the modern comforts of a wine country retreat. With the support of two new investment groups, Abeja’s focus remains centered on producing the highest quality experiences. By acknowledging the property’s roots, both The Inn at Abeja and Abeja winery excitedly progress towards the shared goal of becoming a sustainable winery and truly world class Inn.
Spanish for bee, the name Abeja (pronounced ‘ah-BAY-ha’) was chosen to honor a deep-rooted respect for the environment. Both the winery and The Inn at Abeja operate on the belief that each of us can make a difference in the world every day. Regardless of how small the gesture or detail, the difference made is worthwhile. It is with this same philosophy that Abeja crafts its wines and welcomes guests.