Gramercy Cellars Inigo Montoya Tempranillo 2010
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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 be 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!
Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.
The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.
It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.
Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.
Notoriously food-friendly with soft tannins and a bright acidity, Tempranillo is the star of Spain’s Rioja and Ribera del Duero regions and important throughout most of Spain. Depending on location, it takes on a few synonyms; in Penedès, it is known as Ull de Llebre and in Valdepeñas, goes by Cencibel. Furthermore in Portugal, known as Tinta Roriz, it is a key component both in Port and the dry red wines of the Douro. The New World regions of California, Washington and Oregon have all had success with Tempranillo, producing a ripe, amicable and fruit-dominant style of red.
Tasting Notes for Tempranillo
Tempranillo is a dry, red wine and produces medium-weight reds with strawberry and black fruit characteristics. Depending on growing conditions and winemaking, it can produce hints of spice, toast, leather, tobacco, herb or vanilla.
Perfect Food Pairings for Tempranillo
Tempranillo’s modest, fine-grained tannins and good acidity make it extremely food friendly. Pair these with a wide variety of Spanish-inspired dishes—especially grilled lamb chops, a rich chorizo and bean stew or paella.
Sommelier Secretsfor Tempranillo
The Spanish take their oak aging requirements very seriously, especially in Rioja. There, a naming system is in place to indicate how much time the wine has spent in both barrel and bottle before release. Rioja labeled Joven (a fresh and fruity style) spends a year or less in oak, whereas Gran Reserva (complex and age-worthy) must be matured for a minimum of two years in oak and three years in bottle before release. Requirements on Crianza and Reserva fall in between.