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2013 Abbot's Table
Red Blend

Wine Specs
Yakima Valley
Alcohol %

2013 Abbot's Table

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Year after year, this wine sells out in just a few short months and continues to be one of our most sought after wines. This red blend not only represents many of the vineyards that we work with in Washington- the Abbot’s Table is a part of the Owen Roe culture.

Each day, our crew sits down to a casual lunch together and we genuinely enjoy taking this time together to unwind and connect. Every now and then, we invite guests to dine with us and experience our daily routine. This is a nice perk as an employee, but it also brings us all closer together, creating a more personal relationship between employees and visitors.

The Abbot’s Table blend was originally crafted after a similar 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.


A blend of Zinfandel (41%), Sangiovese (34%), Lemberger (9%), Malbec (11%) and Merlot, this appealing wine suggests plum, currant and red fruit. It's supple in feel with cranberry and raspberry flavors backed by tart acidity.

Reminiscent of the bold Abbot’s Table blends of past vintages, this 2013 bottling is rich and structured. Sweet aromas of baked blueberries, pomegranate, violets, pencil shaving, clove, pepper and Grand Marnier. These sweet aromas give way to a more serious palate brimming with blueberry, white pepper and black tea with lasting tannins.


Wine Profile
Great Northwest Wine - Rating: Outstanding! 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.