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| Community Tasting Notes (average 91.5 pts. and median of 92 pts. in 32 notes) - hiding notes with no text | | | Tasted by 1961Vintage on 3/16/2022 & rated 92 points: Drinking very well. Near peak. (407 views) | | | Tasted by Thek on 1/14/2022 & rated 93 points: Excellent bottle, I think my previous bottle was cooked but this one was perfect.
Ruby color, clear edges. Palate is blue & purple fruit, fruit is a bit muted but supplemented by bright florals, medium plus acidity, medium body, soft and fine tannins, very nicely balanced with some elegance and boldness at the same time. Nose is consistent with the palate and kind of reserved though it could be the stem. (519 views) | | | Tasted by Priorat Lover on 11/16/2021 & rated 92 points: This wine is still going strong. Decanted 2+ hours and this seemed to bring out all the life it has to give. Good dark fruit on the nose and mouth, with a strong licorice note throughout. Very good! (574 views) | | | Tasted by LaiJien on 2/17/2019 & rated 89 points: Clear, medium ruby – currant, black cherry, violets, funky earth. Medium+ acid, medium- tannins, 14.2% ABV, medium+ body, medium finish. Drinking well now. (712 views) | | | Tasted by Pedroel on 10/25/2016 & rated 93 points: Hitting on all aspects: spicy nose, rich texture, great varietal flavors and a lasting finish. Too bad we have (had) only one bottle.
Did a Bordeaux blend throw-down with an '11 Fidelitas Boushey Vineyard. Gramercy wins; richer, more depth. Probably not a fair competition because '11 was a down year in WA. (1996 views) | | | Tasted by pdemaio on 7/25/2016 & rated 90 points: A bit more green on the nose and body than I would prefer. Otherwise very good. (2037 views) | | | Tasted by AnglerArms on 2/27/2015 & rated 92 points: I've held back a few bottles of the MTA-club-only Pepper Bridge red blend to see how it would age, given the vineyard source -- sandy, mineral soil -- and the 2009 year which produced smaller berries than normal according to the Pepper Bridge site. So I have 3 of the 2009's left and cracked one tonight. First impression was how deep and dark the purple color was. I was fully expecting a wild aroma to arise as I twirled the glass around but surprisingly, the bouquet was very quiet. The first taste was a mouthful though. So first off, the wine is still aging very nicely and I actually like it as much as I did two years ago when I first opened a bottle. It had a real long finish and the middle was actually sort of minty. The mouth feel is very nice and balanced. There's definitely mixed berries, some vanilla and that middle mouth slight minty. Tannins are low and nicely mixed in as you'd expect from Harrington. All in very, very nice and still hanging in there very strongly. I taste no degradation and would say that it's still on an uphill path frankly. With two bottles left, I'll let you know in future years but the longevity is intact. Well made wine Greg! (2749 views) | | | Tasted by MichielV on 11/29/2014 & rated 91 points: Thanksgiving dinner. Had this next to the Abeja 2009 and Ridge Cab 2011. This had similar spice to the Abeja. the ridge was much softer. This was great bottle, needs decanting. very well integrated and very bordeaux blend. good fruit, backbone and finish. yummy! drink now or hold. I kind of think drink now (2632 views) | | | Tasted by manonthemoon on 8/3/2013 & rated 91 points: Notes from day 2.
Dark red to purple in color.
Nose of black cherry, raspberry, graphite, earth.
Palate of black cherry, earth, graphite, cedar, spice.
The finish was above average in length and decent structure for a warmer year.
Overall the wine was really nice, another wonderful effort by greg, brandon, and steve.
Drink or hold: 50+5+12+17+7
4 (3099 views) | | | Tasted by danielbleier on 2/10/2013 & rated 92 points: consistent with notes 2/12/2012. our 2nd bottle seemed a little flat, but this was a return to form. (2312 views) | | | Tasted by danielbleier on 11/29/2012 & rated 90 points: consistent with notes of 2/12/2012 except this time seemed like less lift, the fruit flavors seemed somewhat muted (2367 views) | | | Tasted by williamswhine on 4/22/2012 & rated 92 points: Terrific bottle of wine. Great nose-- raspberry, cedar/oak, spice. Little graphite, dark cherry, medium bodied, great balance, nicely structured, great finish. Really enjoyed this bottle. (2335 views) | | | Tasted by manonthemoon on 4/14/2012 & rated 91 points: Took to an informal dinner with friends, lamb was served.
No formal notes, but very similar to my second time with this bottle.
More expressive nose than I noticed before and the palate is also showing a little more fruit than I noticed prior, but that could of been due to the younger Bord that was also being enjoyed at the same time, especially since it was a left bank IIRC.
Very much enjoyed. (2215 views) | | | Tasted by manonthemoon on 3/18/2012 & rated 91 points: Took to a dinner, no formal notes.
Really nice nose of dark raspberry, plum, some earth and a little pepper.
Palate of mixed raspberry, little plum, cedar, graphite and pepper.
Really good acidity and the mouthfeel was excellent as well.
Really enjoyed this bottle seemed a little more expressive this time around, and glad to have a few more.
Preferred to the other new world bordeaux blend at the dinner. (1785 views) | | | Tasted by danielbleier on 2/12/2012 & rated 92 points: Delightful. I have not had any of the Bordeaux varietals from Gramercy, nor this blend. A pure currant nose. Cherry and plum are added to the currant when tasted, as well as hints of pencil lead and leather. Nice light to medium body and good levels of acidity make this a good wine to pair with filet mignon, perhaps. (1750 views) | | | Tasted by ClubTerry on 12/29/2011 & rated 92 points: Nice example of a soft delicate Walla Walla Cabernet. If you want a big bold Cabernet this probably will not meet your needs but a very nice Cabernet that is ready to drink now. (1796 views) | | | Tasted by manonthemoon on 12/5/2011 & rated 90 points: Notes from day 2.
Dark purple in color.
Nose of light black plum, graphite, little cherry as well.
Palate of mixed raspberry, little red plum, cedar, graphite, and some pepper on the tail end.
The finish was average in length, but there was really nice acidity to this wine, and the wine was only medium bodied.
Overall the wine was a solid effort for their first Bord blend, really excited to see where this bottling goes with more bottle age. Does tend to show a little heat on the finish, which is a little odd as it is such an old world expression of a Merlot dominated blend. I was actually a little shocked when I saw this was 73% merlot and so restrained from walla walla.
Hold or drink: 50+5+11+17+7 (1647 views) | | | Tasted by acyso on 10/2/2011 & rated 93 points: Garnet in colour. A very, very youthful and primary nose, with some bubble-gum fruit aromas that come from wines that are drunk way too young (this dissipated over the course of the evening). Some graphite notes on the nose as well, but at this point, it seems that the aromas are a bit wound up, and a few years will loosen up the nose. A little bit of time opened up a spicy peppercorn note. On the palate, this is a very feminine and lithe Bordeaux blend. Incredible balance of acidity and red fruit; in fact, everything here is in a perfect equilibrium. Finishes a little bit hot. Infanticide. 73% M, 25% CS, 2% PV. (2043 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Gramercy Cellars Producer websiteRed Bordeaux BlendRed Bordeaux is generally made from a blend of grapes. Permitted grapes are Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, Malbec and rarely Carménère.Today Carménère is rarely used, with Château Clerc Milon, a fifth growth Bordeaux, being one of the few to still retain Carménère vines. As of July 2019, Bordeaux wineries authorized the use of four new red grapes to combat temperature increases in Bordeaux. These newly approved grapes are Marselan, Touriga Nacional, Castets, and Arinarnoa.
Wineries all over the world aspire to making wines in a Bordeaux style. In 1988, a group of American vintners formed The Meritage Association to identify wines made in this way. Although most Meritage wines come from California, there are members of the Meritage Association in 18 states and five other countries, including Argentina, Australia, Canada, Israel, and Mexico.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Walla Walla ValleyThe name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State. |
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