Owner and winemaker, Greg Harrington passed his Master Sommelier Diploma exam at the tender age of 26 and an illustrious career in the restaurant industry followed. The long term plan was to own and run a winery but it remained a dream for the future until a fateful visit to Washington in 2004. Things moved quickly, with a supportive wife Pam and a father in law, John Lewis, who was prepared to back the idea, and it became a reality with the first vintage being released just a year later. The winemaking philosophy hasn’t changed since 2005 with the idea that great wines share common traits. great vineyards, small production, minimalist winemaking, time, and patience. Greg and Pam work to develop partnerships with the best vineyards, harvest ripe—not overripe—grapes, intervene minimally in the winemaking process, and use as little new oak as possible. The resulting wines often require time to develop but they are worth the wait. They are beautifully crafted, punctuated, refined and with a wonderfully savoury energy. Low in alcohol they are all about length and purity not immediate impact. Truly stunning wines.
`Master Sommelier turned winemaker Greg Harrington is fashioning some of the top wines in Washington. His 2011s showed beautifully. His 2012s will be even better.` Jeb Dunnuck, The Wine Advocate, June 2014
Winemaker: Greg Harrington
Bright ruby-red. Darker on the nose than the basic Cabernet bottling, offering reserved, slightly medicinal aromas of cassis, licorice, bitter chocolate and menthol. Larger-scaled and deeper than the basic Cabernet but more reticent today and communicating less early sweetness. This wine leans more toward blue and black fruits, while the other Cabernet is more red. Spreads out impressively to saturate the palate and build. Here, Harrington is looking for power, structure and ageability.- Stephen Tanzer 93
This has a deep ruby red colour with violet tinches, the nose offers plenty of dark plums, cherries and berries. There is also a beautiful parfume of dried flowers, such as violets, as well as a hint of mint and savoury black pepper, blood and liver sausage aroma. The medium tannin is ripe and well integrated into the wine and the fruit flavours are also ripe but crunchy with a dominant blueberry aroma. It also has hints of dark chocolate and baking spices. A wine which keeps lingering on in a long finish - a perfect match with beef or game birds.
Olive tapenade, licorice, smoked herbs and plenty of peppery black fruits emerge from the 2014 Columbia Valley Syrah, and it`s medium to full-bodied, rich, concentrated and beautifully textured. It`s another smoking wine from this estate that has real character and depth. - Jeb Dunnuck 93
Awaiting Tasting Note
Awaiting Tasting Note
The 2015 Syrah John Lewis is the most youthfully reserved but also the most incipiently complex of these offerings from Gramercy Cellars, unfurling in the glass with notes of violets, potpourri, sweet black fruits, tapenade and Egyptian musk. On the palate, it`s medium to full-bodied, multidimensional and complete, with excellent concentration, bright balancing acids and fine-grained but youthfully chewy tannins. This will need 5 or 6 years in the cellar and continue to develop for 15 years thereafter.- William Kelley 96+
Awaiting Tasting Note
Greg Harrington MS’s wines never cease to amaze, always full of fruit concentration. Lagniappe 2014 does not disappoint, with notes of black cherry, blackcurrant, and meaty with oak spice. Drinking really well now, but it will improve if you are patient enough to cellar it.
(all from Red Willow vineyard; made from a clone that Harrington believes originally came from Hermitage, while the John Lewis is 100% Phelps clone, which is rumored to come from Guigal in Côte-Rôtie; vinified with 100% whole clusters): Healthy ruby-red. Tight, high-pitched scents of blueberry, blackberry, mint and minerals. Distinctly dry but rich on the palate, conveying a strong impression of berry ripeness. Serious tannins spread out to saturate the palate, but the long, rising finish maintains brisk fruit intensity. -Stephen Tanzer 93
(vinified with 60% whole clusters): Bright, dark red. Sexy purple aromas of black raspberry and violet accented by spices and a suggestion of wild herbs that`s no doubt partly from the stems): Firm but rather open-knit for this bottling; distinctly less hard than in the early years. Offers a solid deep core of tart red plum and spices and finishes with a fine dusting of tannins, noteworthy length and no rough edges. Harrington was a bit less specific about food matches for this wine: "with a grilled or roasted four-legged animal." - Stephen Tanzer 90