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Gramercy Cellars Walla Walla Syrah 2010


Winery:
Gramercy Cellars


$59.95 Regular

$53.95
in any 12 bottle order or Build a Case

Qty.

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Review:

Previous vintage, 2009 tasting notes:

2009 Wine Spectator - 94 points - Supple, slinky and opulent, with black olive, oatmeal and mace overtones to the tightly knit blackberry and plum fruit, getting spicier as the finish persists. Drink now through 2019. 605 cases made. - H.S.

2009 Wine Advocate - 92 points - The 2009 Syrah Walla Walla Valley was sourced mostly from the Les Collines Vineyard. A brooding bouquet offers up notes of smoked meat, game, lavender, pepper, plum, and blueberry. On the palate it reveals a sense of elegance, excellent grip and volume, and enough stuffing to evolve for 2-3 years. It will provide optimum drinking from 2013 to 2024. - Jay Miller

2007 Vintage Tasting Notes

2007 Wine Advocate - 94 points - The Syrahs begin with the 2007 Syrah Walla Walla Valley sourced from La Colline and Forgotten Hills Vineyards. Purple-colored, it displays a super-spicy nose of garrigue, olives, bacon, smoked meat, and blueberry. Dense, layered, and concentrated, it skillfully combines elegance with power. Silky on the palate, the succulent flavors last for nearly one minute. It has the structure to evolve for several years but will be hard to resist now.

Gramercy Cellars was started by Master Sommelier Greg Harrington in 2005. He states, “My goal is to make wines the kind I like to drink, lower alcohol, higher acid, wines that taste like they came from some place.” His last set of releases, reviewed in Issue 177, was first-class but the latest collection is eye-opening.

From the winery -

This is by far the best Walla Walla Syrah we have made to date. With this wine, we continue to employ more traditional techniques used in the Rhone Valley - whole cluster fermentation, partial destemming, extended maceration, lees stirring, etc. Both Les Collines and Forgotten Hills vineyards exhibited world class qualities, especially in our hillside blocks. The grapes were destemmed, fermented in small, open top containers for 7-12 days, lightly pressed and allowed to settle before being placing in French Oak barrels, 10% of which were new. The wine was aged for 15 months leaving just a hint of oak.

This wine shows massive smoke, pepper, and the entire charcuterie catalog of Salumi in Seattle, black olive and licorice flavors and elegant black fruits. It shows balanced acidity with intense richness and a touch of vanilla spice. Exactly what we wanted to make in Washington!

Robert Parker's Wine Advocate - The 2006 Syrah Walla Walla Valley is also dark ruby. It has a similar aromatic profile leading to a sweetly-fruited wine with a tart edge and a somewhat lean (elegant) finish. It should drink well from 2012 to 2020.

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