Hailing from Antoine Creek Vineyard in the Chelan area (Columbia Valley, WA), this 100% Viognier was fermented and aged in 60% stainless steel for freshness and 40% in neutral French oak, sur lie battonage, to add texture to the wine. It was bottled after 8 months and is showing notes of fresh fruit, exotic spice and floral components.
Meyer lemon, honeydew, cantaloupe, peach, cream, some green herb – tarragon, wet rock, saline, mineral. Medium acid, showing some baby fat richness, with a slight bitterness, consistent with great examples of the variety. More tree fruit on the palate – bosc pear, yellow apple. Richer, riper than 2018. Leans more towards white burg than Viognier right now. Full finish. It’s good on day one, but truly a “wow” wine on day 2.
More sunlight hours and cool nights. Well drained, rocky soils for deep, healthy roots. A climate ideal for balanced wine. The conditions in Washington State are perfect for the kind of wine we make at Gramercy Cellars. And because we make just 8000 cases a year, we’re able to pour our passion into every bottle. We think you might fall in love with it, too.
Greg Harrington, with his wife, Pam, moved to Walla Walla in 2005 to make a specific kind of old-world-meets-new Rhône and Bordeaux varietals. Their goal was to leverage Greg’s background as a Master Sommelier for leading restauranteurs and the near perfect growing conditions near Walla Walla to create some of the best-reviewed wines from the region. The results are intense, yet restrained; elegant, yet earthy.
This kind of balance starts with the vineyards. The Walla Walla and surrounding AVAs offer the perfect climate and soil conditions for the kind of wines Greg wanted to make. Gramercy farms its grapes from old vines, carefully tended. It owns three estate vineyards, and controls several others, to ensure the grapes are grown and picked for the specific profile Gramercy is trying to achieve. Many of its wines—particularly its Rhônes—are single-vineyard estate wines.
At the winery, Greg and partner/co-winemaker Brandon Moss carefully design the fermentations; sometimes in concrete, sometimes in oak, always with patience and minimalism. The result is honest and complex wines that pair well with food and age well. And get reviewed well!