Gramercy Cellars Walla Walla Syrah 2007
Syrah/Shiraz from Walla Walla Valley, Washington
This is by far the best Walla Walla Syrah we have made to date. With this wine, we continued to employ more traditional techniques used in the Rhone Valley - whole cluster fermentation, partial destemming, extended maceration, lees stirring, etc. Both Les Collines and Forgotten Hills vineyards exhibited world class qualities, especially in our hillside blocks. The grapes were destemmed, fermented in small, open top containers for 7-12 days, lightly pressed and allowed to settle before being placing in French Oak barrels, 10% of which were new. The wine was aged for 15 months leaving just a hint of oak.
This wine shows massive smoke, pepper, and the entire charcuterie catalog of Salumi in Seattle, black olive and licorice flavors and elegant black fruits. It shows balanced acidity with intense richness and a touch of vanilla spice. Exactly what we wanted to make in Washington!
"The Syrahs begin with the 2007 Syrah Walla Walla Valley sourced from La Colline and Forgotten Hills Vineyards. Purple-colored, it displays a super-spicy nose of garrigue, olives, bacon, smoked meat, and blueberry. Dense, layered, and concentrated, it skillfully combines elegance with power. Silky on the palate, the succulent flavors last for nearly one minute. It has the structure to evolve for several years but will be hard to resist now.
Gramercy Cellars was started by Master Sommelier Greg Harrington in 2005. He states, "My goal is to make wines the kind I like to drink, lower alcohol, higher acid, wines that taste like they came from some place." His last set of releases, reviewed in Issue 177, was first-class but the latest collection is eye-opening. My advice: get on Gramercy’s mailing list while you still can.
The Wine Advocate
"Greg Harrington draws from several blocks in Les Collines Vineyard for this wine, and like the Amavi Les Collines (recommended), it has a dark, resinated, savory core. Scents of black pepper, woodsmoke and black tea lead into flavors that are focused and restrained: dark, sweet purple plum and carob woven with savory spice from the stems, along with bergamot, mint and creosote. The finish is precise and elegant. For roast lamb."
Wine & Spirits
"Bright ruby-red. Complex aromas of blackberry, violet, pepper, mint and fresh herbs. Tight and imploded in the mouth, with more density than the Lagniappe but harder to taste today. Intriguing notes of dark berries, smoke, tapenade and white fruits. Sweet but very firm syrah with a peppery aftertaste. A bottle I tasted in October was much smoother than one I tried in July, but this should really be held for another 6 to 12 months."
International Wine Cellar
Learn About Gramercy Cellars Map It
Founded in 2005, Gramercy Cellars is the realization of Greg and Pam Harrington's dream to make fine wine in a special place.
Prior to founding Gramercy Cellars, Greg spent what seemed like a lifetime as a sommelier and wine program director for top chefs such as Joyce Goldstein, Emeril Lagasse and Wolfgang Puck. Since becoming the youngest American to pass the Master Sommelier...
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Learn About Walla Walla Valley
So nice, they say it twice...
Sharing part of the valley with Oregon, Walla Walla is on the southeast side of the Columbia Valley. It is primarily red grape land, with Cabernet Sauvignon leading in the vineyards, followed by Merlot and the ever-growing and very popular, Syrah.
In the 1990's, as Washington State was gaining more acclaim for its red wines, Walla Walla was...
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Learn About Syrah/Shiraz
(seh-RAH/shee-RAHZ) It's a Smokin' Grape Syrah and Shiraz - same grape, different name. It's a popular and adept variety, growing in multiple regions and creating many different styles of wine. The home base of Syrah is the Northern Rhone, where it creates the exclusive wines of Hermitage and Cote Rotie. On the less pricy side, the Rhone makes Syrah-based wines in Crozes...
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