Gramercy Cellars is a boutique winery based in Walla Walla, Washington, a premium wine region within the broader Columbia Valley AVA known for quality Syrah, Cabernet Sauvignon, Merlot and Rhône-style wines.

Gramercy was founded by Master Sommelier Greg Harrington, who moved from the New York restaurant world to Washington to pursue winemaking; his goal has been to craft expressive, region-driven wines that balance fruit, spice and structure.

The Lower East range was created as an accessible, everyday expression that highlights Washington Syrah’s vibrancy and regional character, often incorporating fruit from sites such as Red Willow, Olsen and Les Collines vineyards that contribute spice, brightness and depth.

Although Gramercy produces a range of varietals, its Syrah is central to its identity, reflecting the diversity of Washington terroir and the winemaker’s Rhône-inspired focus.

Washington State is one of the United States’ leading wine-producing regions, known for its diversity of styles and consistently high quality.

Most vineyards lie east of the Cascade Mountains in a rain-shadow desert climate, where long, sunny days and cool nights allow grapes to ripen fully while retaining fresh acidity.

The Columbia Valley AVA forms the backbone of the region, with important sub-regions including Walla Walla Valley, Yakima Valley, Red Mountain and Horse Heaven Hills.

Washington excels with both Bordeaux and Rhône varieties, particularly Cabernet Sauvignon, Merlot, Syrah and Grenache, as well as white grapes such as Chardonnay and Riesling.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.

Carignan, also known as Mazuelo in Spain and Cariñena in its native Aragon, is a dark-skinned grape variety with a long history in the Mediterranean. Thought to have originated in the Cariñena region of northeastern Spain, it spread widely across southern France, where it became a key blending grape in Languedoc-Roussillon. The vine is vigorous and late-ripening, thriving in warm, dry climates. It is well-suited to poor, stony soils and exhibits a degree of drought resistance, but requires careful vineyard management to control yields and avoid overly rustic tannins.

Today, significant plantings are found in Spain (particularly Rioja, where it is known as Mazuelo), southern France, Sardinia (as Carignano), and parts of North and South America, notably Chile and California. Old-vine Carignan, often dry-farmed, can produce wines of remarkable depth and character.

Traditionally, Carignan was valued for its high acidity, deep colour, and firm tannins, making it ideal in blends with Grenache, Syrah, and Mourvèdre. In skilled hands, especially from older vines, varietal bottlings can display flavours of dark cherry, blackberry, plum, and spice, with herbal and earthy notes. Styles range from robust, rustic reds to fresher, more elegant expressions, often marked by vibrant acidity and a savoury, Mediterranean character.

Mourvèdre (Monastrell in Spain; Mataro in Australia and California) is widely thought to originate from eastern Spain, historically linked to Murviedro (Sagunto) and the Valencia/Jumilla heartlands. Heat-loving and late ripening, it thrives in warm, dry climates and on poor, calcareous, well-drained soils. The variety has small, thick-skinned berries and compact bunches, giving deep colour, firm tannins and notable structure.

Viticulturally, Mourvèdre demands a long growing season and sheltered sites; cool, windy flowering can cause coulure, and tight clusters are susceptible to mildew if humidity rises. Canopy management and yield control are essential to avoid rustic tannins, while careful oxygen management in the cellar helps prevent reductive aromas.

Beyond Spain (Jumilla, Yecla, Almansa), Mourvèdre is a Mediterranean stalwart in southern France—key in the southern Rhône (as part of GSM blends) and the Languedoc-Roussillon, and the signature grape of Bandol in Provence, where it makes some of France’s most ageworthy reds and structured rosés. It is also successful in California (Paso Robles, Contra Costa), Australia (McLaren Vale, Barossa), South Africa and Chile.

Stylistically, Mourvèdre ranges from robust varietal reds to blending components that lend colour, tannin and savoury depth. Typical flavours include blackberry, black plum and dark cherry, with notes of violet, black pepper, liquorice, cocoa, cured meat and wild Mediterranean herbs (garrigue). With bottle age it develops leathery, gamey and earthy complexity. Rosés featuring Mourvèdre—especially from Bandol—are dry, textural and gastronomic, offering red berry, orange peel and a subtly spicy, saline finish.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.

Carignan, also known as Mazuelo in Spain and Cariñena in its native Aragon, is a dark-skinned grape variety with a long history in the Mediterranean. Thought to have originated in the Cariñena region of northeastern Spain, it spread widely across southern France, where it became a key blending grape in Languedoc-Roussillon. The vine is vigorous and late-ripening, thriving in warm, dry climates. It is well-suited to poor, stony soils and exhibits a degree of drought resistance, but requires careful vineyard management to control yields and avoid overly rustic tannins.

Today, significant plantings are found in Spain (particularly Rioja, where it is known as Mazuelo), southern France, Sardinia (as Carignano), and parts of North and South America, notably Chile and California. Old-vine Carignan, often dry-farmed, can produce wines of remarkable depth and character.

Traditionally, Carignan was valued for its high acidity, deep colour, and firm tannins, making it ideal in blends with Grenache, Syrah, and Mourvèdre. In skilled hands, especially from older vines, varietal bottlings can display flavours of dark cherry, blackberry, plum, and spice, with herbal and earthy notes. Styles range from robust, rustic reds to fresher, more elegant expressions, often marked by vibrant acidity and a savoury, Mediterranean character.

Mourvèdre (Monastrell in Spain; Mataro in Australia and California) is widely thought to originate from eastern Spain, historically linked to Murviedro (Sagunto) and the Valencia/Jumilla heartlands. Heat-loving and late ripening, it thrives in warm, dry climates and on poor, calcareous, well-drained soils. The variety has small, thick-skinned berries and compact bunches, giving deep colour, firm tannins and notable structure.

Viticulturally, Mourvèdre demands a long growing season and sheltered sites; cool, windy flowering can cause coulure, and tight clusters are susceptible to mildew if humidity rises. Canopy management and yield control are essential to avoid rustic tannins, while careful oxygen management in the cellar helps prevent reductive aromas.

Beyond Spain (Jumilla, Yecla, Almansa), Mourvèdre is a Mediterranean stalwart in southern France—key in the southern Rhône (as part of GSM blends) and the Languedoc-Roussillon, and the signature grape of Bandol in Provence, where it makes some of France’s most ageworthy reds and structured rosés. It is also successful in California (Paso Robles, Contra Costa), Australia (McLaren Vale, Barossa), South Africa and Chile.

Stylistically, Mourvèdre ranges from robust varietal reds to blending components that lend colour, tannin and savoury depth. Typical flavours include blackberry, black plum and dark cherry, with notes of violet, black pepper, liquorice, cocoa, cured meat and wild Mediterranean herbs (garrigue). With bottle age it develops leathery, gamey and earthy complexity. Rosés featuring Mourvèdre—especially from Bandol—are dry, textural and gastronomic, offering red berry, orange peel and a subtly spicy, saline finish.

Syrah, also known as Shiraz in Australia and parts of the New World, is one of the world’s most celebrated red grape varieties. Its origins trace back to the Rhône Valley in France, where it thrives in both the northern Rhône’s steep, granite slopes and the warmer southern regions. Syrah vines are hardy and adaptable, tolerating a range of soils, but they prefer well-drained sites with ample sunlight. The grape is naturally vigorous, with small, thick-skinned berries that produce deeply coloured wines rich in tannin and flavour.

Today, Syrah is planted widely across the globe. In France, it remains dominant in appellations such as Hermitage, Côte-Rôtie, and Crozes-Hermitage. In Australia, Shiraz is the country’s flagship variety, producing styles from bold, ripe Barossa bottlings to elegant, cool-climate Yarra Valley expressions. Significant plantings also exist in South Africa, the United States (notably California and Washington State), Chile, and Argentina.

The style of Syrah/Shiraz varies with climate and winemaking approach. Cool-climate examples offer notes of black pepper, violets, and fresh blackberry, with firm acidity and structure. Warmer regions produce richer, fuller wines with flavours of ripe plum, black cherry, chocolate, and spice. Across styles, Syrah is prized for its depth, versatility, and ability to age gracefully.

Carignan, also known as Mazuelo in Spain and Cariñena in its native Aragon, is a dark-skinned grape variety with a long history in the Mediterranean. Thought to have originated in the Cariñena region of northeastern Spain, it spread widely across southern France, where it became a key blending grape in Languedoc-Roussillon. The vine is vigorous and late-ripening, thriving in warm, dry climates. It is well-suited to poor, stony soils and exhibits a degree of drought resistance, but requires careful vineyard management to control yields and avoid overly rustic tannins.

Today, significant plantings are found in Spain (particularly Rioja, where it is known as Mazuelo), southern France, Sardinia (as Carignano), and parts of North and South America, notably Chile and California. Old-vine Carignan, often dry-farmed, can produce wines of remarkable depth and character.

Traditionally, Carignan was valued for its high acidity, deep colour, and firm tannins, making it ideal in blends with Grenache, Syrah, and Mourvèdre. In skilled hands, especially from older vines, varietal bottlings can display flavours of dark cherry, blackberry, plum, and spice, with herbal and earthy notes. Styles range from robust, rustic reds to fresher, more elegant expressions, often marked by vibrant acidity and a savoury, Mediterranean character.

Mourvèdre (Monastrell in Spain; Mataro in Australia and California) is widely thought to originate from eastern Spain, historically linked to Murviedro (Sagunto) and the Valencia/Jumilla heartlands. Heat-loving and late ripening, it thrives in warm, dry climates and on poor, calcareous, well-drained soils. The variety has small, thick-skinned berries and compact bunches, giving deep colour, firm tannins and notable structure.

Viticulturally, Mourvèdre demands a long growing season and sheltered sites; cool, windy flowering can cause coulure, and tight clusters are susceptible to mildew if humidity rises. Canopy management and yield control are essential to avoid rustic tannins, while careful oxygen management in the cellar helps prevent reductive aromas.

Beyond Spain (Jumilla, Yecla, Almansa), Mourvèdre is a Mediterranean stalwart in southern France—key in the southern Rhône (as part of GSM blends) and the Languedoc-Roussillon, and the signature grape of Bandol in Provence, where it makes some of France’s most ageworthy reds and structured rosés. It is also successful in California (Paso Robles, Contra Costa), Australia (McLaren Vale, Barossa), South Africa and Chile.

Stylistically, Mourvèdre ranges from robust varietal reds to blending components that lend colour, tannin and savoury depth. Typical flavours include blackberry, black plum and dark cherry, with notes of violet, black pepper, liquorice, cocoa, cured meat and wild Mediterranean herbs (garrigue). With bottle age it develops leathery, gamey and earthy complexity. Rosés featuring Mourvèdre—especially from Bandol—are dry, textural and gastronomic, offering red berry, orange peel and a subtly spicy, saline finish.