When you taste our wines, you know they could come only from Washington State.

More sunlight hours and a little cooler than wine country further south. Rocky soils for deep, healthy roots. A dry climate that comes with irrigation when we need it. The conditions in Washington State are perfect for the kind of wine we make at Gramercy Cellars. And because we make just 8000 cases a year, we’re able to pour our passion into every bottle. We think you might fall in love with it, too.

See our wines
“Devastatingly gorgeous and refined, the 2018 Syrah John Lewis... is clearly one of the great Syrahs coming from the Walla Walla Valley; if you are not familiar with this wine, you should absolutely check it out. Honestly, I just want to keep smelling my glass. Bravo!” 95 PTS – Anthony Mueller, Robert Parker’s Wine Advocate
The team of Greg Harrington and Brandon Moss continue to keep Gramercy Cellars near the top of the hierarchy in Washington State. While they started out with a focus on Syrah, today they produce a brilliant lineup of both Rhône and Bordeaux blends. Jeb Dunnuck, The Rhône Report
"Greg Harrington left behind a restaurant career to come to Walla Walla and make wines that “taste like dirt” (read: earthy). But you can still sense that restaurant background in his lower oak, lower alcohol wines—clearly meant for the dinner table. These are some of the best wines in the state, with distinctly high acidity." Sean Sullivan, Seattle Met
The wines of Gramercy Cellars have always had a mineral tension and purity of fruit expression. With laser precision, the wines distinctly show definition and focus across the mid-palate. Anthony Mueller, The Wine Advocate

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