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
About the 2019 Syrah "John Lewis" Reserve: “Made with fruit from Les Collines Vineyard, this breathtaking Syrah is balanced, with elevated acidity, plush tannins and restrained alcohol... Easily one of the best wines I tasted in 2022.” 96 PTS – Michael Alberty, Wine Enthusiast
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
The Gramercy Cellars lineup, headlined by Cabernet, has captivated us over the years because the wines aren’t showy, they’re soulful... Having tasted the Cabernet bottling across multiple vintages, we’ve found it to occupy a kind of stylistic midpoint between Bordeaux and Napa; you get the “New World” concentration and supple tannins, along with the “Old World” soil character that lends palpable savor. SommSelect's David Lynch, Sommelier & Editorial Director
"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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