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Gramercy CellarsGramercy Cellars

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Tasting Room

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Open Saturdays 11am to 5pm

We also take appointments Wednesday through Friday.
To schedule an appointment, please email
tastings@gramercycellars.com
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For all other inquiries, please email info@gramercycellars.com

Wine Club Member Information: robbi@gramercycellars.com
Winemaking/Winery Operations: brandon@gramercycellars.com
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635 N. 13th Ave. Walla Walla, WA 99362
+1 509-876-2427

Recognition

“2011 John Lewis Syrah…is a gorgeous wine that will have 15 years or more of total longevity and should not be missed.”

The Wine Advocate (2014)

Wines

2011 John Lewis Syrah, Walla Walla Valley
**SOLD OUT**

The 2011 vintage was the year for the Rocks area of Walla Walla.  While we feel that in hot the Syrah tends to get over ripe, 2011 produced Syrah with earth, smoke, meat and fantastic acidity. 2011 was a nail biting, late ripening harvest and this block wasn’t harvested until well into October. For this reason, the fantastically farmed SJR Vineyard is the base of the wine, with a bit of Les Collines Syrah Block 46. Our formula remains consistent: harvest early, ferment slowly in open top fermenters, stems, and leave it in a puncheon for 18 months. If they were all so easy…

The 2011 John Lewis is pure Syrah – blackberry, black cherry, pepper, smoked meat, forest floor, stems.  While the 2011 vintage is much more open at this stage than the 2010 was at release, we expect this wine to shine at 5 years and improve another 10 – 15 years.

BLEND:100% Syrah
VINEYARDS:Les Collines (Walla Walla Valley)SJR (Walla Walla Valley)
AGING:100% French Oak Barrels, 35% New Oak
RELEASE:February 2014
WINERY RETAIL:  $75
PRODUCTION:100 cases

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2012 Grenache/Syrah/Mourvédre
The Third Man
Columbia Valley

The 2012 Third Man is most likely our best to date.  It is certainly the richest, most ripe and full-bodied.  (Remember that we are using the Gramercy scale when we say ripe).  In 2012 we finally found that elusive red-black fruit combination of the best wines of the Southern Rhone.  The black fruit of Les Collines is a fantastic blend with the Grenache and Mourvédre from Olsen and Alder Ridge Vineyards.  The wines were blended and aged in 2-7 year old puncheons and 225L barrels.

BLEND:57% Grenache, 38% Syrah, 5% Mourvédre
AGING:2-7 year old puncheons and 225L barrels. French.
ALCOHOL:14.7%
RELEASE:November 2014
WINERY RETAIL:  $42
PRODUCTION:650 cases

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2012 Syrah
Columbia Valley

The 2012 vintage welcomes a new wine for us, a Columbia Valley AVA designated wine.  It blends 4 vineyards – the northerly Minick and Olsen with two Walla Walla Rocks sources – SJR and Stony Vine.  Minick and Olsen provide red fruit and freshness, the Rocks gives pepper, funk, smoke, depth, and structure.  Red cherry, blueberry, raspberry, leather, saline, meat, smoke, funk, violets, crisp acidity and energy.

BLEND:100% Syrah
AGING:Aged 18 months in neutral French barrels. 40% whole cluster.
ALCOHOL:13.7%
WINERY RETAIL:  $40
PRODUCTION:1100 cases

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2012 The Deuce Syrah
Walla Walla Valley

The 2012 Deuce shows the best of Les Collines Vineyard combined with a bit of Rocks fruit.  Fruit & funk.  We truly believe it is one of the top 5 Syrah vineyards in Washington state.  We are privileged to have Blocks 50, 46, and 36 on the slope.  Fermented with 80% whole cluster, the wine was aged for 18 months in neutral puncheon and 225L barrels.  The 2012 is the most intense and structured Walla Walla Syrah to date.

BLEND:100% Syrah
AGING:18 months in neutral puncheon and 225L barrels. 80% whole cluster.
ALCOHOL:14.1%
RELEASE:November 2014
WINERY RETAIL:  $52
PRODUCTION:600 cases

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2011 Cabernet Sauvignon
Columbia Valley

The 2011 Columbia Valley Cabernet is a single vineyard wine, hailing from Phinny Hill vineyard.  Every year Phinny Hill seems to get better and better  It’s firm Cabernet (translated: it has some tannin), with herbal notes (translated: it shows some pyrazine or as PR trained, marketing focused winemakers say – green herb).  It’s 100% firm Cabernet with herbal notes, an old school, throwback Cabernet and we love it unconditionally.  Dark plums, black cherry, cassis, coffee, cedar, saline, dark chocolate, green herb, gravel, medium body, firm tannin.  Old World-esque.

BLEND:100% Cabernet Sauvignon
AGING:23 months in 40% new French oak
ALCOHOL:13.9%
RELEASE:November 2014
WINERY RETAIL:  $45
PRODUCTION:600 cases

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2011 Inigo Montoya, Tempranillo, Walla Walla Valley

What can we say about Tempranillo?  It continues to impress us, especially our estate vineyard on JB George Rd.  One major change we first made in 2010 and continue in 2011, is that we now hold the Tempranillo an additional six months in bottle before release, allowing the wine to resemble more of a Reserva than a Crianzastyle. We feel the wine greatly benefits from the extra time. The 2011 is a well-structured wine with firm tannins and continues our tradition of Rioja style. The flavor is a combination of red and dark berries, with mushrooms and earth. As always, the wine is aged in 2- to 7-year-old American oak.  The blend of the 2011 Tempranillo is 90% Tempranillo, 6% Syrah and 4% Grenache.

Tasting notes: Cocoa powder, red-black fruit on nose, restrained and backwards, cedar box, medium plus acid, strong tannins. Will take time to resolve.  Oak well integrated.

BLEND:90% Tempranillo, 6% Syrah, 4% Grenache
AGING:80% American Oak Barrels, 20% French Oak Barrels, 5% New Oak
ALCOHOL:13.5%
RELEASE:April 2014
WINERY RETAIL:  $42
PRODUCTION:550 cases

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2013 Olsen Vineyard Rosé, Columbia Valley
**SOLD OUT**

What can we say about Rosé?  We love making it.  Olsen Vineyard is perfect for it. As always, we macerated the Cinsault, Syrah and Grenache for 6 hours, achieving the perfect salmon color.  We definitely prefer to be on the orange side of the spectrum instead of pink for our Rosé.  This Rosé is more substantial than previous vintages.  It’s a bit riper, as is the trend for all varieties in 2013. More on that in a couple of years.  Its a wine that will take some time to open.  Its more of an intellectual wine instead of a back yard quaffer. Brandon and I have been thinking a lot of the texture of our wines – the mouthfeel. It’s one of those things that is very hard to explain, but “you know it when you see it.”  We want mid palate intensity, but we also want the wines to have fantastic texture.  We started really thinking about this in the 2012 vintage, which, as a preview, is absolutely incredible.  I think I will let Pam write the 2012 newsletters. I’m always saying to her “Don’t use so many exclamation points!”  But the 2012′s deserve them.  Maybe we will do a release party with !!! (geeky indie band reference, for those that will email and ask)  Back to Rosé…the 2013 may last well into the football season.  We may have to amend the rules just this year.  It may be a wine to drink while watching the Seahawks in the Super Bowl in 2015. Give this bottle a bit of time.  Should be coming well into its own by the time the Germans are dominating World Cup.

Tasting Notes: Rich, ripe, great mouthfeel.  Ripe cherry, strawberry, mineral, smoke, earth, those honeydew-ish melons in Japan that are ripe and cost $75(the melons, not the rose).  Insane length.

BLEND:52% Cinsault, 22% Syrah, 26% Grenache
VINEYARDS:Olsen Vineyard
AGING:Stainless Steel
ALCOHOL:13.9%
RELEASE:April 2014
WINERY RETAIL:  $25
PRODUCTION:265 cases

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2011 L’Idiot Du Village, Mourvédre, Columbia Valley
**SOLD OUT**

If there is any wine in this release that we are excited about, this is it. The L’diot du Village has been a bit of a redheaded stepchild for us and has morphed a few times.  It was originally planned to be a Lower East type wine for Syrah and Grenache Blends.  Then we turned it into a rocks vineyard Syrah/Grenache blend. While we were very pleased with it, Brandon and I came to realize, while blending L’Idiot as well as The Third Man, that we were consistently amazed by the quality of the Mourvédre in our vineyards.  In 2010, we bottled Olsen Mourvédre for the MTA, which is most likely my favorite wine we have made at Gramercy. We knew we needed a Mourvédre-based wine.  Not wanting another wine, we decided this is the future of L’Idiot.

When I was in Bandol this summer, the one thing I noticed was that our Mourvédre in barrel tasted very similar to the wines we were sampling in the cellars. While I feel our Syrah and Grenache are very Rhône-like, I don’t get the same familiarity when tasting in barrel in the Rhône. Mourvédre is at home in Washington.  It needs a warm site and low yields. To sum it all up – I think that perhaps Mourvédre has more potential than any other variety in Washington.  But Mourvédre is a wine-geek grape.  You have to love smoky, earthy flavors.  You have to be willing to age the wine. What I love about Mourvédre is that it keeps a red fruit profile while still being extremely dark and earthy.

The 2011 L’Idiot is 90% Mourvédre, 5% Syrah and 5% Cinsault from Alder Ridge and Olsen Vineyards. We destemmed all the fruit and aged the wine for 20 months in old oak. 421 cases.

Tasting notes: Well-cooked pot roast, leather, smoked meat, red flowers, plum, raspberries, currant, sweet cherries. Extreme length.

BLEND:90% Mourvèdre, 5% Syrah, 5% Cinsault
VINEYARDS:OlsenAlder Ridge
ALCOHOL:13.5%
RELEASE:April 2014
WINERY RETAIL:  $42
PRODUCTION:392 cases

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Vineyards

Our Story

  • Greg Harrington, MS

    Founder / Winemaker

    Greg Harrington is the founder of and winemaker for Gramercy Cellars in Walla Walla, Washington. His winemaking focuses on great Washington vineyards, minimalist intervention, and balanced, earthy wines. At Gramercy, he focuses primarily on Rhone and Bordeaux varietals.

    In 2008, Seattle Magazine named Greg “Best New Winemaker in Washington” and Gramercy “Best New Winery.” Food & Wine Magazine awarded Gramercy the “Best New Winery in America” in 2010. Wine & Spirits Magazine has named Gramercy to its “Top 100 Wineries in the World” list in 2010, 2011, 2012 and 2013.

    In 1996 at the age of 26, Greg Harrington passed the Master Sommelier Exam, a title held by fewer than 130 people in the U.S. He currently serves as Chairman of the Court of Master Sommeliers Americas.

    A 1992 graduate of the Cornell School of Hotel Administration, Greg began his career in wine as a sommelier at Joyce Goldstein’s Square One restaurant in San Francisco. From San Francisco, Greg travelled to New Orleans to serve as wine director for Emeril Lagasse’s restaurants in New Orleans and Las Vegas. While with Emeril, Greg developed a wine program that earned Wine Spectator’s Grand Award, which has been awarded to fewer than 100 restaurants in the U.S. He then moved to Las Vegas to join the Wolfgang Puck Fine Dining Group, which includes the Spago, Postrio, and Chinois restaurants, as an associate partner and wine director. Greg’s last foray in the restaurant business was in New York City with Steve Hanson and BR Guest Restaurants and James Hotels. There he oversaw the wine and alcohol programs for 15 restaurants and hotels in New York City, Las Vegas, Scottsdale, and Chicago.

    Greg is a Christian and attends Mission Church in Walla Walla. He is regularly involved with charitable causes locally in Walla Walla and Seattle, as well as across the United States.

  • Pam Harrington

    The Brains

    Although no stranger to a wine glass, Pam Harrington would not generally be categorized as a wine “expert.” Following her graduation from Georgetown in 1997, she started her career in Investment Banking at J.P. Morgan in NYC and, for the past decade, has recruited Private Equity investment professionals across the country. She currently recruits for a large asset manager in Seattle. Although her knowledge of wine does seem to grow with each sip, it is not likely that Pam will be directing winemaking efforts at Gramercy any time soon. Instead, she supports Greg in financing the growth of the business and acquiring vineyards.

    A native of the Philadelphia suburbs, Pam’s family now lives in Seattle. Pam is proud to have been able to give her father’s name to Gramercy’s “John Lewis” Reserve Syrah. It is because of his life’s hard work that Greg and Pam have been able to found Gramercy Cellars.

  • Brandon Moss

    Partner / Assistant Winemaker

    Since joining Gramercy during the 2008 harvest, Brandon has been the assistant winemaker, becoming partner in 2011. Brandon grew up in the Walla Walla Valley on a small family farm, in which his family cultivated plum trees and also raised a wide assortment of farm animals, from chickens to cows to pigs, and even a goat. Opting to part ways with farm life, Brandon made his way to Oregon State University to take dental classes. After four years of smelling people’s bad breath, however, he realized that his true passion did not lie in dentistry—he wanted to create those stained teeth, not clean them! So he switched his major to fermentation science with an eye to becoming a winemaker, a move that put him squarely in the crosshairs of the farm life he had been so eager to leave behind. He graduated Oregon State in 2006 with a degree in food science, an option in fermentation science, with minors in business and chemistry.

    In 2006, Brandon worked harvest for King Estate Winery in Eugene, Oregon, and soon found himself on a flight to New Zealand’s Marlborough region to work with an enormous contract winery, Indevin. At Indevin, Brandon and the team processed 15,000 tons of Sauvignon Blanc grapes—almost 225 times the amount of fruit processed at Gramercy Cellars in 2008. Brandon still waxes poetic about all of the great, high-tech gear he used at Indevin.

    After harvest in New Zealand, Brandon made his way back to Walla Walla to work in the appellation he knew so well, and where new and exciting wines were now being produced. In 2007, he joined Waters Winery, where he eventually became cellar master. In 2008, he first assisted Gramercy, particularly during harvest, and in early 2009 joined Gramercy full time as the assistant winemaker. Brandon was named partner in 2011.

Gramercy Cellars is an 8,000-case winery founded in 2005 by Master Sommelier Greg Harrington and his wife, Pam, to make Rhône- and Bordeaux-based wines in Washington State. We believe that great wines share common traits: great vineyards, small production, minimalist winemaking, time, and patience. Gramercy’s philosophy is simple: to develop or partner with the best vineyards, harvest ripe—not overripe—grapes, intervene minimally in the winemaking process, and use as little new oak as possible. The resultant wines display balance, intense fruit  notes, strong earthiness, restraint, and elegance. Our wines often require time to develop, but reward that with patience. We seek to produce wines that complement food, provide great pleasure, and stand out as uniquely made in Washington.

Prior to founding Gramercy, Greg spent his career overseeing some of the most prestigious wine programs in the country, working for top restaurants and chefs such as Joyce Goldstein, Emeril Lagasse, Wolfgang Puck, and Stephen Hanson. Since passing the Master Sommelier Diploma Exam at the age of 26, Greg has been passionate about making wine. His Washington odyssey began in the spring of 2004, at a backyard picnic in Brooklyn, which was hosted by the Walla Walla Valley Wine Alliance. There, Greg and Pam tasted wines that surprised them and were different from what they had come to expect from American wines—these were wines that displayed earthy characteristics and balance. A marathon tasting trip in Walla Walla in southeastern Washington later that spring convinced them that Walla Walla was in their future. At first, this meant “when they retire,” but that quickly became “five years from now.” Meanwhile, Greg worked harvest in 2004 in Walla Walla and became more convinced than ever that Walla Walla was the place in the U.S. to make the wines he loved. Soon thereafter, they decided to seize the opportunity to finally follow their dreams full time. Gramercy had its first harvest in 2005.

Gramercy Cellars is dedicated to two amazing individuals whom we miss very much:

John Lewis Plummer, Pam’s father and himself an entrepreneur, who spent his life preparing for a time when he could help his children follow their dreams. It is thanks to his love and generosity that we were able to create Gramercy Cellars.

Master Sommelier Michael Bonaccorsi, whose untimely passing in 2004 motivated us to found Gramercy Cellars, following his example to start and operate a boutique winery focused on quality, integrity, and sustainability.