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WINEMAKER BIOGRAPHY—John
Abbott |
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| While studying to be a veterinarian at
Oregon State University, John developed a personal interest in wine and
a fascination with a production process that blends both science and creativity.
Out of curiosity, he began taking part in a variety of sensory evaluation
assignments through the Food Sciences Department and discovered his natural
affinity for sensing flavors and aromas. Some of his sensory work included
the first legal tests of cork taint in wine. When he began to realize that
veterinary medicine might not be the romantic experience of James Herriot’s
writings, he started to consider winemaking as a profession. His strong
chemistry background from his pre-vet coursework prepared him perfectly
for what was to come, and with encouragement from his professors, he arranged
an exchange to the Viticulture and Enology program at Fresno State University.
John’s professional winemaking career began
in 1989, when as a new college graduate, he went to work for Pine Ridge
Winery in the famous Stags Leap area of the Napa Valley. After working
there with some of the region’s best Cabernet Sauvignon and thinking
he would eventually return to his home state of Oregon to make Pinot Noir,
he joined Acacia Winery. Acacia, located in the Carneros region of the
Napa Valley, is known for making perfectly finessed Pinot Noir and Chardonnay.
During his first interview, with then-General Manager Larry Brooks, John
learned about the Chalone Wine Group’s fledgling project in Washington
State called Canoe Ridge Vineyard. Four years later, and after working
with the early vintages from the young estate vineyard through frequent
visits, John accepted the opportunity to start the estate winery. He moved
to Walla Walla, Washington and joined the Washington wine industry in
July of 1994.
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During John’s tenure at Canoe Ridge Vineyard, he became
known for his consistently outstanding Merlots, Chardonnays, and Cabernet
Sauvignons. Among his peers, he is appreciated for his technical expertise,
infallible palate, and entertaining sense of humor.
The next phase of John’s winemaking career began in the spring of 2002, when he left Canoe Ridge Vineyard to get back in the cellar. Proud of the success of Canoe Ridge, he was ready to begin again with a new focus and a new approach. It was at this time that John joined forces with his friend, Ken Harrison, and together they founded Abeja. The two men were brought together by a common vision of quality and a passion for Cabernet Sauvignon, the varietal that both men believe will increasingly be recognized as the icon varietal of Washington State. Under John’s direction, Abeja has rapidly become known for extraordinary, limited-production Cabernet Sauvignon, as well as Chardonnay, Viognier, and Syrah. In John’s spare time, he is likely to be powering along the farming roads of Walla Walla on his bicycle, or walking in the forests of Walla Walla’s Blue Mountains in search of elusive wild mushrooms for the dinner table. |
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