Gramercy Cellars The Third Man GSM 2015 Front Label
Gramercy Cellars The Third Man GSM 2015 Front LabelGramercy Cellars The Third Man GSM 2015  Front Bottle Shot

Gramercy Cellars The Third Man GSM 2015

  • WE92
  • W&S90
750ML / 14.4% ABV
Other Vintages
  • RP94
  • W&S93
  • WE91
  • WE94
  • W&S92
  • RP92
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750ML / 14.4% ABV

Winemaker Notes

Ripe red and black fruits – raspberry cough drop (I usually find this in better Southern Rhones), cranberry, black cherry, white pepper, big, rich, ripe. Fantastic herbal notes and smoke.

Critical Acclaim

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WE 92
Wine Enthusiast
This wine is three-quarters Grenache, balanced by Syrah (15%), Mourvèdre (5%) and Carignan. Lighter in color with a reddish tinge, dried and fresh herb, raspberry, plum, dried orange-peel, smoked-meat and mineral aromas are at the fore, bringing a delightful sense of purity. The palate is all about delicacy of the red-fruit flavors, showing a reserved styling. An extended juicy finish caps it off.
W&S 90
Wine & Spirits
Bright and exuberantly red-fruited, this grenache leads with strawberry and cherry notes but gives little more than a mild crunchiness to the texture. After a day, it relaxes, the strawberry component taking on a sunnier disposition, poised for barbecue.
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Gramercy Cellars

Gramercy Cellars

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Gramercy Cellars, Washington
Gramercy Cellars 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 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!

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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.

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SOU913750_2015 Item# 517326

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