Abeja Winery & Inn

Abeja founders Ken and Ginger Harrison came to Walla Walla Valley in the late 1990s searching for land suitable for planting world-class Cabernet Sauvignon. While searching for an ideal vineyard location, the couple discovered an extraordinary historic farmstead that captured their hearts and sparked their imagination, and the idea for Abeja took 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. Ken and Ginger purchased the farmstead in 2000 and made Abeja’s first Cabernet Sauvignon in 2001. Today, Abeja is the realization of the Harrisons' vision. Surrounded by 38 acres of creeks, gardens, and vineyards, the estate is home to a winery, upscale lodging, fine dining, and private events. Abeja (pronounced “ah-BAY-ha”) is Spanish for a bee. It was chosen to honor a deep-rooted respect for the environment and as a reminder of the importance of working together in a community. Husband-and-wife 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. The winery’s sustainably farmed vineyards, Skysill, Heather Hill, and Mill Creek, are the cornerstones of all the wines. Adjacent to the winery is The Inn at Abeja, providing year-round lodging for those seeking a restorative, one-of-a-kind wine country experience. The property’s original outbuildings welcome overnight guests with a unique mix of private cottages, rooms, and suites. The property is also home to The Kitchen at Abeja, an elegant fine dining experience celebrating innovative Pacific Northwest cuisine. Guests enjoy a five or seven-course prix fixe menu, as well as an optional wine pairing menu designed in collaboration with Abeja's winemakers.