2014 Rhône Blend

Columbia Valley, WA

  • Producer

    Gramercy Cellars

  • What we love

    Gramercy’s “The Third Man” is a Châteauneuf-inspired Rhône blend, and the 2014 vintage impresses once again. It starts with a nose of vibrant red fruits, floral tones and a mix of sweet and savory spices with blackberry, boysenberry, mission fig, and framboise unfolding on the full palate, along with hints of clove, pepper, black olive, lavender and cedar. Nice weight on the palate and lusciously integrated tannins round out this pleasurable wine.

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About this Wine

Greg Harrington, Master Sommelier-turned-winemaker, has truly mastered his craft. The 2014 “Third Man” is made from two vineyards in the Columbia Valley AVA. The Alder Ridge Vineyard contributes power and structure, while the Olsen Vineyard lends elegance and grace to the blend. If you are looking for serious New World Rhône wines, it’s a great time to check out Gramercy and Washington State. 605 cases made. Enjoy!

  • 94 points, Wine Advocate
  • 93 points, Wine & Spirits
  • Wine & Spirits Magazine “Top 100 Winery” (2010-14, 2016-18)

 

  • Technical Data:
  • Blend: 75% Grenache, 15% Syrah, 5% Carignan and 5% Mourvèdre
  • Alcohol: 14.8%
  • Winemaking: Made with 75% whole cluster and aged in 100% neutral French oak barrels.
  • Vineyards: Alder Ridge and Olsen Vineyards
  • Drink now through 2026

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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