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Spring Release Wines for 2023!

This is a release that everyone at Gramercy is honored to show.

In February, we were invited to pour at a spectacular wine event in New York City – the Top 100 Wineries in the World Tasting. Usually, this is a fall tasting in San Francisco, but it became so successful Wine & Spirits added a second event in NYC. Each year, the magazine editors choose their favorite wineries and wines from around the world. It’s always amazing to be selected along with the giants of the wine world for this tasting.

We were thrilled to be asked to pour the 2018 John Lewis Syrah and Reserve Cabernet. (FYI, the 2019s might even be better.) These events always inspire us to improve – farming, winemaking decisions, learning, etc. We earnestly seek to strengthen every wine in every vintage.

The reception to our wines was incredible. Our table had a long line the entire time, especially for the “under the table Cabernet Franc.” Person after person came over, having heard about it. We quickly poured out of the few bottles we had. That wine, the 2019 Cabernet Franc “Estate” MTA exclusive, is in this release.

The entire Spring release line-up is stunning and diverse. (See below for the full lineup.) We have Syrah, Cabernet Franc, Grenache blend, and Pinot Noir – a virtual tour of French varieties from various great vintages. Incredible vineyards like Red Willow, Forgotten Hills, Olsen, Le Pré du Col and our estate properties are all represented in this release. We are blessed to be able to steward these vineyards and use the incredible fruit these farmers produce. Wines of complexity, intensity, and balance. Delicious wines that pair well with food. We love making these wines for you – our Gramercy family.

As always, we are so grateful for your support. We love making wine and look forward to you having these wines with friends and family. We would love to see you at the winery or an event soon!

– Greg Harrington



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. 

Great wines share common traits: great vineyards, small production, minimalist winemaking, time, and patience. Gramercy’s wine 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. 

Gramercy Cellars seeks to produce wines that complement food, provide great pleasure, and stand out as uniquely made in Washington.



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 utalize 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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