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Gramercy primarily focus on single vineyard, Rhône style wines. Lower East, named because their winery is in the lower east corner of Washington State, aims to harmonise the characteristics of grapes from three different locations: the full fruit flavours of Yakima Valley; the freshness and acidity of Walla Walla hillside; the "meatiness" of SJR vineyard Syrah.
The wine was fermented using natural yeasts, with 76% of the grapes added as whole bunches. Fermentation is split between concrete tanks and oak barrels.
The wine is matured in French Oak barrels and puncheons, with 4% being first fill.
Greg Harrington worked as a Master Sommelier in Manhattan. After a tasting of Washington State wines in 2005, he decided to sell up, move with his wife to the opposite side of the country and set up Gramercy Cellars. Grapes are harvested from old vines, with environment and timing selected to meet the profile of the wines they aim to produce: intense, yet restrained; elegant, yet earthy. In the winery, minimalist wine making techniques, and the investment of time results in honest and complex wines that pair well with food and age well
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