Greg Harrington

The Climb

Precision was the first school here: rooms where service had to stay exact and every decision showed up in the glass. The work required command, steadiness, and a palate calibrated to a high-pressure dining room. Since 2005, Gramercy Cellars has been his outlet as founder and winemaker, carrying restaurant discipline into wines built for time.

Today

At Gramercy Cellars, Harrington is working toward restraint rather than volume. The goal is line, age, and the kind of bottle that opens in stages instead of all at once. “Elegant wines take some thought. Think Miles Davis versus Vanilla Ice. They take time to open up and develop, but they don’t fall apart in 5 years. That’s what we’re aiming for at Gramercy.” The brief is clear: structure over flash, complexity over immediacy. In Walla Walla, that reads as a meeting of “New World fruit with Old World earthiness.”

Signature

The lineup at Gramercy Cellars shows the same preference for balance and durability. Olsen Vineyard Rosé sits in the portfolio as a lifted, finely tuned wine, while Lower East Syrah, The Third Man Grenache, Lagniappe Syrah, and Syrah "John Lewis" Reserve push further into depth, texture, and structure. Together, these wines point to a style built on nuance and patience, with each bottle designed to evolve in the glass.

In Their Words “Elegant wines take some thought. Think Miles Davis versus Vanilla Ice. They take time to open up and develop, but they don’t fall apart in 5 years. That’s what we’re aiming for at Gramercy.” “What we have here in Walla Walla, it is really New World fruit with Old World earthiness.”