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Gramercy Cellars Cabernet Sauvignon 2010

Winemaker's Notes:

"The 2010 vintage marks the introduction of the Walla Walla Cabernet Sauvignon beyond those in our MTA Club. In the past, we blended our Walla Walla and other Columbia Valley Cabernets together. As the vines matured though, we realized that each wine has become better on its own. While the Columbia Valley Cabernet is a bit austere with red fruits, the Walla Walla wine is more black-fruit dominant, richer, and more full-bodied. These differences mimic the differences between our more restrained Lagniappe Syrah and the richer Walla Walla Syrah. In 2010, we began experimenting with extended maceration (careful how you say that), and today we are extremely happy with the results. The process involves leaving the grapes on the skins for up to 30 days post-fermentation, resulting in more integrated, silky tannins and depth. We sourced the Bordeaux varietals from our two estate vineyards, Octave and J B George Road. Cabernet and Merlot from Pepper Bridge complete the blend." -Winery

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Gramercy Cellars:
Gramercy Cellars is a 5,000-case winery founded in 2005 by Master Sommelier Greg Harrington and his wife, Pam, to make Rhône- and Bordeaux-based wines in Washington State. We believe that great wines share common traits: great vineyards, small production, minimalist winemaking, time, and patience. Gramercy’s philosophy is simple: to develop or partner with the best vineyards,... Read more
Gramercy Cellars is a 5,000-case winery founded in 2005 by Master Sommelier Greg Harrington and his wife, Pam, to make Rhône- and Bordeaux-based wines in Washington State. We believe that great wines share common traits: great vineyards, small production, minimalist winemaking, time, and patience. Gramercy’s 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. We seek to produce wines that complement food, provide great pleasure, and stand out as uniquely made in Washington. Prior to founding Gramercy, Greg spent his career overseeing some of the most prestigious wine programs in the country, working for top restaurants and chefs such as Joyce Goldstein, Emeril Lagasse, Wolfgang Puck, and Stephen Hanson. Since passing the Master Sommelier Diploma Exam at the age of 26, Greg has been passionate about making wine. His Washington odyssey began in the spring of 2004, at a backyard picnic in Brooklyn, which was hosted by the Walla Walla Valley Wine Alliance. There, Greg and Pam tasted wines that surprised them and were 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 in southeastern Washington later that spring convinced them that Walla Walla was in their future. At first, this meant “when they retire,” but that quickly became “five years from now.” Meanwhile, Greg worked harvest in 2004 in Walla Walla and became more convinced than ever that Walla Walla was the place in the U.S. to make the wines he loved. Soon thereafter, they decided to seize the opportunity to finally follow their dreams full time. Gramercy had its first harvest in 2005. Gramercy Cellars is dedicated to two amazing individuals whom we miss very much: John Lewis Plummer, Pam’s father and himself an entrepreneur, who spent his life preparing for a time when he could help his children follow their dreams. It is thanks to his love and generosity that we were able to create Gramercy Cellars. Master Sommelier Michael Bonaccorsi, whose untimely passing in 2004 motivated us to found Gramercy Cellars, following his example to start and operate a boutique winery focused on quality, integrity, and sustainability. Read less

Editorial Reviews for Gramercy Cellars Cabernet Sauvignon

Snooth User: Gregory Dal Piaz
89065223,796
4.50 5
03/03/2014

Smells really Cabernet like recalling Napa cabernets of the 1970s. It’s a little smokey, blackcurrant and black cherry toned on the nose with a fine base of savory herbs, tobacco, tea, and old wood nuance. Big, round, soft tannins lend this a lovely feel, and it displays gorgeous floral framed blackberry and black currant fruit on the palate. There’s a red currant avalanche on the mineral tinged backend before this switches gears and shows off gripy grape tannins and savory herbs on the long finish. Gorgeous Cabernet. 92pts


External Reviews for Gramercy Cellars Cabernet Sauvignon

External Review
03/03/2014

Four and a half glasses



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Shipping to:

"The 2010 vintage marks the introduction of the Walla Walla Cabernet Sauvignon beyond those in our MTA Club. In the past, we blended our Walla Walla and other Columbia Valley Cabernets together. As the vines matured though, we realized that each wine has become better on its own. While the Columbia Valley Cabernet is a bit austere with red fruits, the Walla Walla wine is more black-fruit dominant, richer, and more full-bodied. These differences mimic the differences between our more restrained Lagniappe Syrah and the richer Walla Walla Syrah. In 2010, we began experimenting with extended maceration (careful how you say that), and today we are extremely happy with the results. The process involves leaving the grapes on the skins for up to 30 days post-fermentation, resulting in more integrated, silky tannins and depth. We sourced the Bordeaux varietals from our two estate vineyards, Octave and J B George Road. Cabernet and Merlot from Pepper Bridge complete the blend." -Winery

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