Master Sommelier Greg Harrington spent his career overseeing some of the most prestigious wine programs in the country. In 2004 he had a revelation about the balanced and earthy wines of the Walla Walla and he made it a goal to make wine there. This goal was realized sooner rather than later, and now Greg and his wife Pam have founded Gramercy Cellars. Their driving philosophy is to make wines that display balance, fruit and earthiness, and minimal new oak flavors. Additionally, they partner with unique, exceptional growers who share similar values, commitment to quality and dedication to sustainability.
“This is our third Tempranillo vintage. At first, this varietal seemed to be our red headed step child - who moves to Walla Walla to make Tempranillo? Now, it’s becoming the Prodigal Son of our portfolio. Most known for being the dominate grape in the wines of Rioja, Tempranillo is at home in the vineyards of Walla Walla - all 10 acres of it (we think)! The climate, with cool nights and hot days, mimics that of Spain. We make our Tempranillo in the traditional Spanish style, aging it for 15 months in American oak barrels which mellows it with rich vanilla creaminess. Blended with Syrah (5%) and Mourvedre (5%), we are excited by the depth and complexity of this wine. Apparently we are not the only ones - a visiting Spanish winemaker thought we were playing a trick by pouring him a Spanish wine instead of our own!
The medium bodied wine displays a balance of red and black fruits. Tempranillo brings raspberry, strawberry and bing cherry, while Syrah and Mourvedre give the wine a deep sense of earth and black fruit. (693 cases produced)”
Review Score: 93