Greg Harrington spent his career overseeing some of the most prestigious wine programs in the country. After passing the MS exam at 26 years old (the youngest person ever at the time) he started to feel that his future in wine was the production side. In 2004, Greg attended an event featuring the wines of Walla Walla and was blown away by the potential of the area. In the fall of 2005, he and his wife Pam launched Gramercy Cellars.

In 2008, Brandon Moss joined the Gramercy Cellars team and is now a partner and co-winemaker running the day to day operations at the winery.

Gramercy Cellars now makes around 8000 cases/year and works almost exclusively with Rhone and Bordeaux varieties which Greg finds to be most suitable for the terroirs of Walla Walla as well as the greater Columbia Valley Appellation.

The wine-making philosophy is simple: work with top vineyard sites, harvest the fruit when it’s in balance and not overripe, intervene minimally, and use as little new oak as possible.

The resulting wines are restrained, balanced, and complex. They age well but also possess enough fruit to be rewarding when young. Gramercy Cellars was founded in the hope of capturing what first caught Greg’s attention: the distinctive voice of Washington wines, and with each vintage he further proves that it has been a success.