2014 Cabernet Sauvignon

Columbia Valley, WA

  • Producer

    Gramercy Cellars

  • What we love

    Founded in 2005, Gramercy Cellars is the realization of Greg and Pam Harrington's dream to make fine wine in a special place. Columbia Valley should be mentioned in the same breath as Napa Valley or Margaux when Cabernet is the topic, and Gramercy’s 2014 Cabernet hints at both while maintaining an outlier’s price point. Concentrated notes of blackberry, red currant, and cassis combine with fragrances of espresso and chocolate. Smooth and velvety tannins round out the finish.

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About this Wine

This is a great example of a winery focused on quality over quantity – the attention to detail pays off in every sniff, every sip of this sensational Washington state Cabernet Sauvignon.

This wine will wow you tonight after 30-60 minutes in a decanter or age gracefully for 10+ years in your cellar. Serve with classic Cabernet pairings of red meat and game. Enjoy!

  • 93 points, Robert Parker
  • 92 points, Stephen Tanzer

 

  • Technical Data
  • Blend: 95% Cabernet Sauvignon, 4% Cabernet Franc, 1% Petit Verdot
  • Alcohol: 14.3% | Production: 1,421 cases
  • Winemaking: This wine was aged for 21 months in 39% new French oak. Sourced from Phinny Hill, Sagemoor, Octave Estate vineyards
  • Drink now through 2037

Greg Harrington

Owner + Winemaker


One of the most exciting additions to Washington’s ever-expanding wine scene is Gramercy Cellars, founded by Master Sommelier Greg Harrington and his wife, Pam.

Greg spent his career overseeing some of the most prestigious wine programs in the country. After passing the MS exam at 26 years old (the youngest person ever at the time), he started to feel that his future in wine was the production side. In 2004, Greg attended an event featuring the wines of Walla Walla and was blown away by the potential of the area. In the fall of 2005, he and Pam launched Gramercy Cellars.

Gramercy Cellars now makes around 8,000 cases per year and works almost exclusively with Rhône and Bordeaux varieties which Greg finds to be most suitable for the terroirs of Walla Walla and the greater Columbia Valley Appellation.

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