Gramercy Cellars Lagniappe Syrah 2014

  • 94 Robert
    Parker
  • 93 Decanter
  • 92 Wine &
    Spirits
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Gramercy Cellars Lagniappe Syrah 2014 Front Bottle Shot
Gramercy Cellars Lagniappe Syrah 2014 Front Bottle Shot Gramercy Cellars Lagniappe Syrah 2014 Front Label

Product Details


Varietal

Region

Producer

Vintage
2014

Size
750ML

ABV
14.1%

Features
Boutique

Your Rating

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Somm Note

Winemaker Notes

Smoked meat, intense core of strawberry, raspberry, blueberry, almost black fruit, mineral, black olive, pepper. Granite, stone, and cement. Some green herbs. Medium to medium plus bodied with noticeable tannins. Very floral on the nose. Length for days.

Professional Ratings

  • 94
    A big, powerful example of this cuvee, the 2014 Syrah Lagniappe comes from the Red Willow, Forgotten Hills and Minick vineyards and is 100% Syrah. It offers a deep, rich bouquet of smoked herbs, cured meats, blackcurrants and pepper. This is followed by a powerful, tannic red that has full-bodied richness, plenty of mid-palate depth and a big finish. I was surprised by the tannin in this cuvee and it showed quite a bit differently (more fresh and lively) from barrel. Nevertheless, it's a serious wine that need 2-3 years of bottle age.
    Rating: 94+?
  • 93
    The Cajun term ‘lagniappe’ means ‘a little something extra’. This inky wine is filled with black fruit, thyme, modest acidity and sturdy tannins.
  • 92
    The 2014 Gramercy Syrahs, taken together, are quiet, burled up and needing the better part of three days to unfurl - the product, perhaps, of the new concrete fermenters Greg Harrington has used for this vintage. The Lagniappe smells of fare-off smoke, with dark blueberry fruit that feels like it's at a similar remove. The flavors, with time, move toward savory depths - now sage and lavender, then creosote and carob, then blueberries and violet candy. Utterly intriguing, and still a bit of a mystery. For the cellar.

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Gramercy Cellars

Gramercy Cellars

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Gramercy Cellars, Washington
Gramercy Cellars Pam Harrington-The Brains Winery Image

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 Exam at the age of 26, Greg has been passionate about someday making his own wine. His Washington odyssey began in the Spring of 2004, at a backyard picnic in Brooklyn, hosted by the Walla Walla Wine Alliance. There, Greg and Pam tasted wines that surprised them. They were very different from what they had come to expect from American wines. These were wines that displayed earthy characteristics and balance. A marathon tasting trip in Walla Walla later that spring (and Pam's discovery of the term "palate fatigue") convinced them that Walla Walla was in their future. First, this meant "when they retire." That quickly became "5 years from now." Meanwhile, Greg worked harvest in 2004 in Walla Walla and was more convinced than ever that Walla Walla was the place in the United States to make the wines he loves. Soon thereafter, Pam gave him the green light to leave his restaurant industry job to seize the opportunity to finally follow his dreams full time, resulting in Gramercy's first harvest in 2005. In 2006, Greg and Pam moved to Washington to establish and build the legacy of great Washington wine at Gramercy Cellars.

2010 was a watershed vintage for Gramercy. Vineyards, vintage and style have all come together as clearly evidenced by wines of amazing personality and quality. Tempranillo and the red Rhone blends - The Third Man and L’Idiot du Village showcase intense, pure fruit with rich textures and fine acid-tannin structure. The bright, intense, blue-black fruited Lagniappe Syrah is co-fermented with a dollop of Viognier and aged 18 months in 85% neutral French oak. In New Orleans, Lagniappe, means, a little something extra. The Walla Walla Valley Syrah is whole cluster fermented, aged in neutral oak and is fatter and meatier. The Cabs have both power and finesse and are built for an extra long haul. Finally, the Rosé is a full-bodied but not heavy Rhone blend that marks a new quality high for WA pink. Walla Walla native, Brandon Moss, worked harvests at King Estate and in New Zealand. Upon returning to Walla Walla he became cellar master at Waters Winery before joining Gramercy as assistant winemaker. In 2011 Brandon became a partner in Gramercy Cellars. This is a very important, world-class producer!

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Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”

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A large and geographically diverse AVA capable of producing a wide variety of wine styles, the Columbia Valley AVA is home to 99% of Washington state’s total vineyard area. A small section of the AVA even extends into northern Oregon!

Because of its size, it is necessarily divided into several distinctive sub-AVAs, including Walla Walla Valley and Yakima Valley—which are both further split into smaller, noteworthy appellations. A region this size will of course have varied microclimates, but on the whole it experiences extreme winters and long, hot, dry summers. Frost is a common risk during winter and spring. The towering Cascade mountain range creates a rain shadow, keeping the valley relatively rain-free throughout the entire year, necessitating irrigation from the Columbia River. The lack of humidity combined with sandy soils allows for vines to be grown on their own rootstock, as phylloxera is not a serious concern.

Red wines make up the majority of production in the Columbia Valley. Cabernet Sauvignon is the dominant variety here, where it produces wines with a pleasant balance of dark fruit and herbs. Wines made from Merlot are typically supple, with sweet red fruit and sometimes a hint of chocolate or mint. Syrah tends to be savory and Old-World-leaning, with a wide range of possible fruit flavors and plenty of spice. The most planted white varieties are Chardonnay and Riesling. These range in style from citrus and green apple dominant in cooler sites, to riper, fleshier wines with stone fruit flavors coming from the warmer vineyards.

NWWGC14LP_2014 Item# 196293

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