A Manhattan-based sommelier tastes some Washington State wines and is so inspired, he sells everything to move across the country to make his own. That’s the start of the story of Gramercy Cellars, where a close eye on the grapes (picked for almost-peak ripeness, mostly organic), matched with minimalist wine making techniques (no or little new oak, no additives) and a lot of time (extended aging) has created wine that’s considered some of the best that Washington offers.
The Harrington family moved to Walla Walla in 2005 to make a specific kind of old-world-meets-new Rhône and Bordeaux varietals. Their goal was to utilize the near perfect growing conditions near Walla Walla to create some of the best-reviewed wines from the region. The results are intense, yet restrained; elegant, yet earthy.
This kind of balance starts with the vineyards. The Walla Walla and surrounding AVAs offer the perfect climate and soil conditions for the kind of wines they wanted to make. Gramercy farms its grapes from old vines, carefully tended. It owns three estate vineyards, and controls several others, to ensure the grapes are grown and picked for the specific profile Gramercy is trying to achieve. Many of its wines—particularly its Rhônes—are single-vineyard estate wines.
At the winery, the Gramercy team carefully design the fermentations; sometimes in concrete, sometimes in oak, always with patience and minimalism. The result is honest and complex wines that pair well with food and age well. And get reviewed well!
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