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Gramercy CellarsGramercy Cellars

Tasting Room

Tasting Room Hours:

By Appointment Tuesday through Friday
Open Saturdays 11am to 5pm
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To schedule an appointment please email
nichole@gramercycellars.com
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Wine Club Information: robbi@gramercycellars.com
Winemaking/Winery Operations: brandon@gramercycellars.com

For all other inquiries, please email: info@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

2015 John Lewis Syrah, Walla Walla Valley

While writing this note, I sat and smelled the 2015 John Lewis Syrah over the course of 6 hours and again 24 hours later.  I will say that this is one of the most exciting John Lewis wines made at the winery to date. The nose begins with tart red fruit and herbs de Provence, which slowly evolved to smoked and cured meat with stone, mineral, and gravel. The 2015 John Lewis is a backward wine that will require patience, or at least a 24 hour decant for those that can’t wait to taste.

The 2015 John Lewis Syrah is 90% from Les Collines Vineyard Block 46, with the remaining 10% from the block directly below, Block 36.  Picked on September 15th at 22.8 Brix, we fermented the wine 100% whole cluster in a Nomblot concrete tank for about 21 days with native yeasts. About 60% of the wine was aged in concrete. The remainder of the wine comes from ten 500 liter puncheons and two 225-liter barrels.  All of the oak was over three years old except for one new 500-liter puncheon. The wine, never racked, was aged for 15 months then bottled unfined and unfiltered.

Tasting notes: Very floral with tart red fruit and green herb. Sour rainier cherry, raspberry, cranberry, cured meat, black pepper, herbs de Provence, red flowers. Intense mineral on the palate with firm tannins.  Almost Pinot Noir like in the aromatic intensity of the nose and structure of palate. This is a wine that will require time in bottle.

“(fermented in concrete tank with 100% whole clusters, then aged in old puncheons): Full ruby-red. Deep aromas of black raspberry, blueberry and olive tapenade reminded me of a darker Côte-Rôtie. Then surprisingly tight in the middle but with a faint sweetness to its ripe purple fruit flavors. This is considerably more closed today than the Deuce but may well ultimately surpass that wine.”– Stephen Tanzer

 

BLEND:100% Syrah
VINEYARDS:Les Collines Block 36 & 46 (Walla Walla Valley)
AGING:100% Whole Cluster Fermentation and fermented in Concrete, aged 15 months in predominately neutral French Puncheons & Concrete
ALCOHOL:13.6%
RELEASE:December 2017
WINERY RETAIL:  $85
PRODUCTION:280 cases

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2014 Reserve Cabernet Sauvignon

The 2014 is our third Reserve Cabernet Sauvignon.  This release bring journeys a well know route but also takes us on a bit of a detour from the past two Reserve Cabernets.  In each of the three vintages, Bacchus Vineyard stands above all the other blocks.  Usually, the 55 year old Bacchus Cabernet is complemented by 20 year old Phinny Hill Vineyard.  The blend is typically king meets queen.  However, in 2014, Phinny Hill Cabernet was a king. The blocks conflicted instead of harmonized.  They didn’t want to play well together.  The reason the regular 2014 Cabernet is so exceptional is evidence of this conflict, as Phinny Hill is the base of that wine.

To me, the difference between the two wines is an elegance verses power debate. While we always strive for elegance in all of our wines, we have found that the older blocks at Bacchus and Phinny can support an extra degree of ripeness. Picking a week or so later than our Columbia Valley Cabernet blocks adds power and strength to the Reserve Cabernet.

Tasting Notes: Red flowers, with a combination of red and black fruit.  Gravel and tobacco. Distinct lead pencil.  Fresh and lively with firm tannins. Gravel, pencil, and mineral on the palate.  With distinct red fruit sweetness, a perfect balance of Old World finesse, liveliness, and earth with New World fruit and power.

Slightly deep purple in color, the 2014 Cabernet Sauvignon Reserve (there’s 1% Petit Verdot in the blend) offers more richness as well as toasty oak in its bouquet of grilled bread, black raspberry, licorice, black currant and crushed flowers. Rich, full-bodied and layered, with building, ripe, chewy tannin, this terrific 2014 will benefit from short-term cellaring and keep for two decades. Jeb Dunnuck (94-96 pts)

BLEND:88% Cabernet Sauvignon, 12% Merlot
VINEYARDS:Bacchus Vineyard, Octave Estate Vineyard
AGING:22 months in 60% new French Oak.
ALCOHOL:13.2%
RELEASE:December 2017
WINERY RETAIL:  $95
PRODUCTION:240 cases

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2015 The Third Man Grenache
Columbia Valley

If you read our social media posts, we love giving insight into not only what’s happening at Gramercy, but also what’s happening around the wine world.  As we travel to various cities, especially in the United States, we keep hearing people saying “I’m really getting into Rhône blends.”   Remember this five years from now.

We are definitely into Rhône blends, especially Grenache based blends.  We love Mourvèdre too, but shhh. Don’t let that secret out yet. Grenache blends are a winemaker’s dream, especially if you like to tinker with wines.  If you are slightly obsessive compulsive, these wines are a nightmare for the winemaker.  When we first started making Third Man – or is it the Third Man? I’m thinking about my disdain every time Tom or Padma say “See you at Chef’s Table.”  Uh – you mean THE Chef’s table. When we first started making Third Man, it would take us the same amount of time to blend the Third Man as every other wine combined. To begin, we always start with the basics, established in France a long time ago – 80% Grenache, 20% Syrah.  What does the wine need?  Black fruit and mid palate?  Add Mourvèdre.  Freshness?  Add Syrah. A little something else?  Carignan.  We are not, however, wedded to this ratio.  I can easily see a blend of 33% each Grenache, Syrah and Mourvèdre. Did I turn the sink off when I left the house today? I better go check.

With Grenache, we are always seeking red fruit.  We want the overall feeling of the wine to be fresh and alive.  That being said, Grenache has to be ripe. Riper than any other grape in our cellar. However, Grenache can easily display pink cotton candy and confectionary sugar flavors if it gets even a bit too ripe. These flavors develop extremely quickly, sometimes in twelve or so hours.  When Olsen or Alder Ridge Grenache is approaching the harvest date, we go to the vineyard every day, sometimes twice a day. The goal is to push ripeness to the very last hour, before the Grenache carnival flavors arrive.  If we miss, the vintage is lost. The flavors are set and can’t be covered up with other varieties.

The 2015 Third Man is 75% Grenache, 15% Syrah, 5% Mourvèdre and 5% Carignan from Olsen, Alder Ridge, and Minick Vineyards. Alder Ridge Vineyard contributes power and structure. Olsen Vineyard varieties lend elegance and grace to the blend. A small bit of Minnick Syrah adds freshness.  In 2014, the finished wine was 75% whole cluster. In 2015, we upped the stem percentage a bit to 85% whole cluster.

Tasting Notes: So, Grenache – cranberry, Bing cherry, bright, fresh, alive in the glass, primary fruit. Some white pepper, red flower, dense and elegant on the palate, fresh acidity, Provence herb, rock/mineral, black and blue fruit on palate.  Maybe the most complete ever?   Tannin!

 

Drinking Window: 2018 – 2028

Whole Cluster 85%

BLEND:75% Grenache, 15% Syrah, 5% Mourvédre, 5% Carignan
VINEYARDS:Olsen, Alder Ridge, MInick Vineyard
AGING:22 months in 2-7 year old puncheons and 225L barrels. French.
ALCOHOL:14.4%
RELEASE:October 2017
WINERY RETAIL:  $36
PRODUCTION:380 cases

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2015 The Deuce Syrah
Walla Walla Valley

In 2014, we wrote regarding the Deuce Syrah: “The 2014 Deuce Syrah is a different wine than usual.  In the past, we always explained the wine as blue and black fruit dominant – blueberry, black cherry, etc.  However, in tasting this wine over the past year, we kept using red fruit descriptors – raspberry, cranberry, red cherry.”

Ok, I (Greg) admit it.  I am having difficulty coming up with an original story for the 2015 wine. In fact, I copied the 2014 release note. Kidding… kind of.  In all honesty, we employed the exact same vineyard and winemaking approach with the 2015 vintage as the 2014 vintage. And it worked in 2015 – perhaps even a bit better than in 2014.

We always base the Deuce blend on Les Collines Vineyard, usually blocks 46 and 36 on the steeper upper section of the vineyard.  Adding Forgotten Hills to this blend is a natural extension for the wine.  The vineyard sits almost at the base of Les Collines and is greatly influenced by the Blue Mountains.  The cool air rolls down the Blue Mountains every night and sits directly over the vineyard.  With very shallow soils over fractured basalt, Forgotten Hills brings freshness, acidity, and structure to the wine.  Les Collines contributes its typical aromatic elegance and complexity. In 2015, we found the best blend to be 51% Forgotten Hills and 49% Les Collines.

The 2015 Deuce is 85% whole cluster.  As usual, we didn’t destem the Les Collines fruit.  We used about 75% whole cluster for the Forgotten Hills, as sometimes the stems at the vineyard are slightly bitter.  We continue to see the switch to organic viticulture giving huge returns. Starting with the 2017 vintage, we do not expect to destem before fermentation.

Notes: Ripe stems, earthy, green olive, smoked meat, blood, iron, red flowers, saline.

Medium + acid and tannins, low alcohol for Syrah at 13.2. Firm, austere, restrained, angular, tart.  Huge length and complexity that will reveal more. Needs time. So happy with this wine.

This wine has not been reviewed yet. But every vintage since 2012 has gotten 93 pts from Jeb Dunnuck.  No whammies, no whammies, no whammies.
Drinking Window: 2019-2035

Whole Cluster: 85%

BLEND:100% Syrah
VINEYARDS:Forgotten Hills, Les Collines
ALCOHOL:13.2%
RELEASE:October 2017
WINERY RETAIL:  $54
PRODUCTION:664 cases

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2014 Cabernet Sauvignon
Columbia Valley

Each year, we feel that we kick our Cabernet program up a notch. (Miss you Emeril…)  Jeb Dunnuck said of the 2013 Cabernet “I compared the 2013 Cabernet to a top Margaux last year when I tasted it from barrel, and I stand by that comparison today.”  I’m thinking of tattooing that on my arm.  Jeb perhaps likes the 2014 even more “the inky colored 2014 Cabernet Sauvignon offers classic Cabernet notes of black currants, lead pencil shavings, tobacco leaf and damp earth. Beautifully layered on the palate, with full-bodied richness, solid mid-palate depth and a touch of graphite on the finish, this is a sensational Washington state Cabernet Sauvignon that will have 20-25 years of longevity. (94-96 pts)”

The Cabernet Sauvignon always contains two vital parts – Phinny Hill and Sagemoor Vineyards.  They are like chocolate and peanut butter together. However, as in 2013, we found that we liked adding a bit of estate fruit to the mix. Like chocolate and peanut butter, but with a pour of 1963 Quinta do Noval Nacional.  Drink more Port people!  The 2014 Cabernet Sauvignon is about 55% Phinny Hill, 25% Sagemoor and 15% Octave Estate Vineyard. Each vineyard contributes vitally to the final blend. Phinny is backbone and elegance, Sagemoor is all about power and complexity and Octave is the closer.  Always be closing…

The varietal composition of the 2014 Cabernet Sauvignon also puts us on a different path this year.  Traditionally, the wine combines Cabernet with a bit of Merlot and Petit Verdot.  But in 2014, Merlot took its ball and went home.  We felt Cabernet Franc fit better in the blend, adding freshness and life to the final blend.  Of course, Petit Verdot always hangs out for a while.  The final blend is 95% Cabernet Sauvignon, 4% Cabernet Franc and 1% Petit Verdot.

Tasting Notes: Red and black fruit, gravel, deep, elegant, complex, almost like old skool CA Cabernet.  Mineral, medium + acid, firm tannin.  Almost the perfect Cabernet for us. Chocolate, pencil shavings, red flowers, forest floor, mushroom, cedar.

 

Drinking Window: 2017- 2037

 

BLEND:95% Cabernet Sauvignon, 4% Cabernet Franc & 1% Petit Verdot
VINEYARDS:Phinny Hill, Octave Estate, Bacchus, Dionysus
AGING:22 months in 39% new French Oak
ALCOHOL:14.3%
RELEASE:October 2017
WINERY RETAIL:  $50
PRODUCTION:1421 cases

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2014 Forgotten Hills, Syrah, Walla Walla Valley

While we have been using Forgotten Hills since 2005, this is the second release of a vineyard designate Forgotten Hills for Gramercy.  Located at the base of the Blue Mountains, the vineyard is under constant attack by cold weather, even during harvest.  While not in the Rocks District, it sits on a pan of exposed basalt, aka volcano rock, that gives the wine deep minerality. Yes, terroir exists. End of story. We also fermented this wine in concrete, now our definitively preferred method for Rhone variety fermentation.

Forgotten Hills is about acidity, mineral, smoke, blood and iron. It is hard-core Syrah, for those that love the Old World. It starts life full of red fruit, then gradually the funk develops after about a year. We are extremely proud of this wine.  Its maybe our favorite wine of the 2014 Syrah’s.

We fermented this wine with 66% whole cluster in concrete (yeah concrete) and stainless steel.  It was aged in a mix of older 225L and 500L puncheons for 18 months.

“From a cool site on the eastern edge of the Walla Walla Valley, right up next to the Blue Mountains (not far from Les Collines), the 2014 Syrah Forgotten Hills offers cool, sappy, floral and peppery aromatics to go with meaty dark fruits, salt and olive characteristics that show more on the palate. Medium-bodied, fresh, juicy and impeccably balanced (as are all the wines from this estate), drink this classy, cool climate Syrah on release and over the following decade.” (93 pts) Jeb Dunnuck

Tasting Notes: Smoked meat, salumi, Herbes de Provence, raspberry, cranberry, stone, iron, blood, red and yellow flowers. Extremely fresh and vibrant. Racy acidity and firm tannins. Medium bodied with extreme length and complexity.

Drinking Window: 2019 – 2050

BLEND:100% Syrah
VINEYARDS:Forgotten Hills
AGING:Fermented 66% whole cluster in concrete (yeah concrete) and stainless steel. It was aged in a mix of older 225L and 500L puncheons for 18 months.
ALCOHOL:13.9%
RELEASE:March 2017
WINERY RETAIL:  $60
PRODUCTION:347 cases

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2014 Lagniappe Syrah
Columbia Valley

Most of this tasting note is the same or very similar to the notes for the 2013 Lagniappe.  It’s not that we are lazy and didn’t want to write another note. The winemaking in 2013 and 2014 is essentially the same, as is the vineyard blend. To say again – we are continually fascinated by Red Willow Vineyard, farmed by the Sauer family in the Yakima Valley. Each year it seems to get better and better.

We debated with making the 2014 Lagniappe a single vineyard wine. The Red Willow fruit could easily stand alone. However, with this wine, we return to the past a bit. In 2005, when we first made Lagniappe, it was a blend of Yakima fruit and Forgotten Hills. In 2014, like the 2013, we again learned how brilliant Forgotten Hills blends with the great Syrah of Yakima. The addition of Forgotten Hills took the wine to another level. The final blend is 79% Red Willow, 15% Forgotten Hills Phelps Clone and 6% Minick Vineyard.

We said in 2013 – “Flash-forward to the 2014 vintage – wait until you taste Red Willow out of a concrete fermenter.” And when we say concrete, we don’t mean eggs. Those are for Easter or omelets. We mean 10,000 lb, 1500 gallon solid rectangular masses of mineral intensity. Concrete adds another dimension of minerality and aromatic complexity which is readily apparent in the wine.

This wine was fermented 66% on stems and aged in a mix of older 225L and 500L puncheons for 18 months. Its similar in style to the Forgotten Hills, although a bit riper.

“The 2014 Syrah Lagniappe is another impeccable effort from this team. Made from 100% Syrah from the Red Willow, Forgotten Hills, and Minick vineyards.  Its deep ruby/purple-tinged color is followed by a brilliantly perfumed wine that offers lots of black and blue fruits, spring flowers, pepper, and violets. Medium to full-bodied, seamless, pure and polished, with terrific richness that never seems heavy in the least, drink bottles on release and over the following 10-15 years.” (94+ pts Jeb Dunnuck)

Tasting Notes: Smoked meat, intense core of strawberry, raspberry, blueberry, almost black fruit, mineral, black olive, pepper. Granite, stone, and cement. Some green herbs. Medium to medium plus bodied with noticeable tannins. Very floral on the nose.  Length for days.

Drinking Window: 2020 – 2050

 

BLEND:100% Syrah
VINEYARDS:Red Willow, Forgotten Hills, Minick
AGING:66% on Stems and aged in a mix of older 225L and 500L puncheons for 18 months
ALCOHOL:14.1%
RELEASE:March 2017
WINERY RETAIL:  $60
PRODUCTION:618 cases

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2013 Syrah
Columbia Valley

The 2013 is the second vintage of the Columbia Valley AVA designated wine.  As we search Washington for better and more unique Syrah, we see two things happening:  First, our upper end wines are becoming more vineyard focused with John Lewis and The Deuce based on Les Collines and Lagniappe based on Red Willow Vineyard.  Second, we love the combination of fruit from the lower Yakima Valley and Walla Walla.  We can make earthy wines with both structure and freshness.  Third, we want to make a Syrah that has better availability and some potential for growth.  Enter the Columbia Valley Syrah.

This wine blends 4 vineyards – the northerly Oldfield and Olsen with two Walla Walla sources – Old Stones in the Rocks and the iconic Les Collines. Oldfield, adjacent to Boushey, and Olsen provide red fruit and freshness, the Rocks gives pepper, funk, smoke, depth, and structure. Les Collines provides a world class base for the wine. This wine, aged 18 months in neutral barrel, is about 50% whole cluster.

“Readers looking for a killer Syrah to purchase to see what Washington is all about couldn’t do any better than a bottle of the 2013 Columbia Valley Syrah from Gramercy. Possessing lots of gamy, olive, peppery, lavender and salted meats, with a core of ripe plum and darker fruits, this beauty is full-bodied, supple, polished and utterly seamless, with no hard edges and a clean, focused finish that keeps you coming back to the glass. Buy this beauty by the case and drink it over the coming decade.” Jeb Dunnuck, Wine Advocate (94 pts)

Tasting notes: Red Cherry, Blueberry, Raspberry, Leather, Saline, Meat, Smoke, Funk, Violets, Roses.  Palate is medium bodied with crisp acidity and energy.

 

BLEND:100% Syrah
AGING:Aged 18 months in neutral French barrels. 50% whole cluster.
ALCOHOL:13.9%
WINERY RETAIL:  $36
PRODUCTION:1573 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 / Co-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 and co-winemaker in 2016.

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.