Here, on sunny south sloping rocky hills, we passionately grow Tempranillo, Albariño, Syrah, Merlot, Dolcetto, Malbec, Grenache, and other varietals carefully matched to our unique microclimate. Our ultimate objective is to produce wines that are a statement of the harmony between the grape variety and its terroir. We appreciate your visit to Abacela, but want to encourage you to tour our vineyards and winery and taste our wines to fully appreciate our passion.

Location Description

Abacela is located in the warmer southern part of the Umpqua Valley.


Fax: (541) 679-4455


  • 2013 Oregon Winery of the Year.

Additional Information

  • Meeting / Conference Facilities:
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  • Wedding Facilities:
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  • Dog Friendly:
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Average Bottle Price

$ $27


Andrew Wenzl graduated from Eastern Oregon University in 2000 with a BS in Biology and Chemistry and planned to become a veterinarian. But after an internship at a veterinary clinic during which he discovered that he was allergic to cats it was time to reevaluate his career goals.

While hiking the 2,000 mile Pacific Crest Trial and mulling life’s options he came to the conclusion that the wine business had elements he was attracted to. Andrew had always appreciated wine; claiming that his bad eyesight was “compensated by my good sense of smell and taste”.

When the 6 month hike was complete he celebrated with a bottle of wine. Two days later he started work at King Estate Winery in Eugene OR, his home town. His enology job experience there and later in 2002 at Silvan Ridge-Hinman Vineyards was inspirational. The biology and chemistry education he received was invaluable in this science based endeavor.

Andrew’s energetic personality found time to enjoy more than just these job opportunities. Since 2000, he had been producing his own hobby wine. With his home winery in his garage, the passion for all parts of the wine making process grew.

In 2003, Andrew was hired at Abacela as Cellar Master. Earl’s own science background appealed to Andrew while Andrew’s love of experimentation was admirable in Earl’s eyes. “It was a really good match” Andrew said. That year Andrew was able to participate in the 2003 harvest. From picking, to crush, to bottling, he was eagerly involved in each process.

After 2 years as Cellar Master, Andrew was promoted to Assistant Winemaker. He quickly began to participate in winemaking decisions and was able to follow the fruit from the field through fermentation and elevage to maturation in the bottle. He also began to pour wine at Abacela events, distribute product in the Roseburg area and conduct an occasional wine maker’s dinner. “I derive real pleasure from seeing people enjoy the wines I have helped create,” he said.

Now three years later, Andrew has been promoted to Winemaker. The 2008 vintage marked his first crush under this title. “This harvest was a great way to prove myself and my winemaking abilities.”

Andrew resides in Roseburg with his wife Amber and beautiful daughter Alli. He continues to make wine in his garage and aspires to someday own his own vineyard and winery.


1960s – Earl enjoyed affordable red wines from Spain with his favorite foods
1970s – Learned that Rioja and Ribera Del Duero wines were made from Tempranillo
1980s – Discovered that varietal Tempranillo wine was not produced in USA
1989 – Committed to challenge of producing fine Tempranillo in the USA and began searching for the ideal terroir.
1991 – French Paradox on “60 Minutes” points out health benefits of red wine.
1991 – Located a climate in Southern Oregon similar to the Spanish climate associated with production of quality varietal Tempranillo wine.
1992 – Purchased an early 19th century homestead in the Umpqua Valley.
1993 – Ordered Tempranillo clonal material from UC Davis’s & nurseries.
1994 – Moved to Oregon, built the winery and prepared the land for planting.
1995 – Planted Tempranillo and other vines rarely or never before planted in the Pacific Northwest in Fault Line Vineyard.
1997 – Made the first commercial varietal Tempranillo wine in the Pacific Northwest.
1998 – Abacela’s 98’ Estate Tempranillo wins a double Gold metal and bests all nineteen Spanish Tempranillo entries in the 2000 San Francisco International Wine Competition.

Practices & Techniques

The estate fruit is hand picked when optimally ripe and gently fermented and processed in a gravity flow winery to preserve quality. The crisp, fresh varietal character of our white wine is a product of our vineyard practices and minimal handling wine making philosophy. Application of these same principals to red wine production, with additional prolonged cellaring in small oak casks, further enhances flavor and stabilizes the wines. Consequently our red wines are big and deeply-colored with intense aromas and flavors that have ample structure and tannin for aging. The final products are balanced wines with distinctive varietal character that pair exceptionally well with an assortment of delicious foods


2014 Great Northwest Wine Invitational
Double Gold & Best of Class, 2012 Garnacha
Double Gold & Best of Class, 2010 Estate Syrah

Great Northwest Wine
Outstanding!, 2013 Muscat
Excellent, 2010 Estate Syrah
Excellent, 2011 Fiesta Tempranillo

World of Wine Awards
Best of Show, 2013 Albariño
Best of Show, 2013 Grenache Rosé

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June through October: 11:00 am to 6:00 pm November through May: 11:00 am to 5:00 pm Closed: New Year's Day, Wine Club Fiesta (August 16, 2014), Thanksgiving Day, and Christmas Day


12500 Lookingglass Rd
Roseburg, Oregon 97471
United States

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