A DREAM FOR THE FUTURE

Answered by the Call of the Past

Vineyard with chairs and wine

A DREAM FOR THE FUTURE

Answered by the Call of the Past

Abeja gateway

A DREAM FOR THE FUTURE

Answered by the Call of the Past

Palouse vineyards

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 Mailing 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 remaines 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.

  1. Jason Kibler homesteads 160 acres on our Mill Creek property.

  2. Kibler purchases an additional 160 acres.

  3. Kibler marries Louisa Buroker.

  4. Kibler's second son, David, marries Katherine Clodius.

  5. David and Katherine build the farmhouse and additional existing structures.

  6. The use of the mule team ends, and fuel-powered engines are introduced at the farm.

  7. The Kibler family sells 42 acres to Greg and Vanessa Finch. At this point, the farmstead has been abandoned and the buildings are in various states of disrepair.

  8. The Finches begin restoration and the updated buildings open as the Mill Creek Inn.

  9. Ken and Ginger Harrison purchase the property on Mill Creek Road. The Harrisons also purchase property for planting Heather Hill Vineyard, with the goal of growing world-class Cabernet Sauvignon.

  10. Heather Hill Vineyard is planted.

  11. The property is renamed The Inn at Abeja, and the Harrisons begin further restoration in earnest.

  12. Abeja's first Cabernet Sauvignon is released from the 2001 vintage.

  13. Abeja's first Reserve Cabernet Sauvignon is released from the 2002 vintage.

  14. Chardonnay and Merlot are planted at Mill Creek Estate, the vineyard adjacent to the winery. The vineyard also grows Viognier and Syrah.

  15. Abeja's first Heather Hill Vineyard Cabernet Sauvignon is released from the 2008 vintage.

  16. Winemakers Daniel Wampfler and Amy Alvarez-Wampfler join the winery.

  17. Two new investment groups purchased the winery and Inn, respectively. Columbia Hospitality is appointed to manage The Inn and further its progress as a world class destination.

Lemon Raspberry Cake
yellow bee

A Fine Way to Start the Day

A fresh, locally sourced gourmet breakfast is included in each stay at The Inn

Vineyard outside farm house
yellow bee

An Inn for all Seasons

The Inn at Abeja is open year-round to guests

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