External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2018
2017
2016
2014
2013
2012
2011
2010
2009
2008
2007
2006
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 45 notes) - hiding notes with no text | | | Tasted by noni15 on 3/6/2023 & rated 92 points: Day 1: 92 pts.
Day 2: ?
No sediments, medium light body. Tannins fully integrated. Semi-long finish. (539 views) | | | Tasted by RJWallis on 8/18/2020 & rated 92 points: Great rich deep fruit nice spice touches. Drinking beautifully now. (1572 views) | | | Tasted by Cellarseller on 7/7/2020 & rated 89 points: With powerful tannins now gone a smooth unremarkable wine remains. May not be over the hill yet but never opened to the richness expected. (1517 views) | | | Tasted by TrevR on 4/6/2020: Horrible, way past it’s prime (1560 views) | | | Tasted by RJWallis on 3/8/2020 & rated 91 points: Hour decant. Excellent pairing with vegan jalapeno risotto. (1599 views) | | | Tasted by spidersva on 3/3/2020 & rated 89 points: Good, not great. (1306 views) | | | Tasted by Lakejoy10808@hotmail.com on 3/24/2019 & rated 88 points: A good well made wine. The fruit was very much in the background. Secondary flavors were muted too. Tanin was present but mellowed. I unfortunately did not have a satisfactory food pairing. With a sous vide salt and pepper red pork rib I suspect I would have raved about this wine... As it was I abandoned the bottle after 1 1/2 glasses. (1509 views) | | | Tasted by lockestep on 6/25/2018 & rated 91 points: Opened and allowed to slow-ox for an hour before serving. In contrast to the last few reviews here, this bottle did not evince signs of tiredness. Smooth and with the fruit still in place, it appeared to be at peak drinkability. Served with grilled ribeyes, which was a fine match. (1926 views) | | | Tasted by rakasome on 5/14/2018 & rated 88 points: Pleasant enough. Spicey. But getting old. (1739 views) | | | Tasted by Clark W Griswold on 5/10/2018 & rated 89 points: I like this Wine however I bet it would have been better opened 2-3 years ago. Very little fruit left just big and tannic. Still it’s enjoyable (1711 views) | | | Tasted by goodvitis.com on 2/10/2018 & rated 90 points: Another fine 2011 effort from Gramercy. It benefited with a good hour of air in the decanter. The nose boasts a range of red fruit and berries: cranberry, dried strawberry, huckleberry and underripe plum. There are faint hints of young tobacco leaf and leather. I also pick up violet. The palate is on the leaner side of medium and integrates its vibrant acid wonderfully. Tannins are just the slightest bit grainy, polished, and seamless. The fruit is less pronounced here, and comes in the form of Acai, cherry and salmon berry. It's the savory notes that bring the intensity, with saline, olive brine and iodine in the driver's seat. Salmon jerky rides shotgun. The is some bitter green on the back end that suggest the pyrazines got away from them a bit. This is drinking nicely now, though the fruit is so reserved that I wish I had opened it a year or two ago. (1872 views) | | | Tasted by Motz on 5/31/2016 & rated 90 points: Tasted double-blind and guessed Oregon Pinot Noir from a cool vintage. Well...not Oregon, but certainly a cool vintage. Flavorful red berries and acid to go. I should drink nicely through 2020+...but why wait!? (4228 views) | | | Tasted by F_&_M on 5/29/2016 & rated 90 points: Very good impressions, but was drinking to many other wines for real tasting notes. (3347 views) | | | Tasted by Pedroel on 4/21/2016 & rated 90 points: Interesting savory notes (sage?). Very good, not great. (3458 views) | | | Tasted by Jamesgold on 10/18/2015 & rated 93 points: Perfect compliment to chili. (3035 views) | | | Tasted by Rob Hansult on 10/1/2015 & rated 91 points: Big, round, supple, rich red & black cherry fruit. Everything in balance. Full flavored, but by no means a blockbuster. Impressive. (91+) (976 views) | | | Tasted by lockestep on 8/22/2015 & rated 91 points: Very nice effort, the impression is structure and firmness. The fruit is there and the wine is in balance, it just needs a short cellar to really strut its' stuff. (4078 views) | | | Tasted by phils_hobby on 7/26/2015 & rated 92 points: very nice. Dark and rich, nice flavors of dark, rich fruit, nicely balanced with acid. Clean finish. (3638 views) | | | Tasted by MattMauldin on 7/1/2015: Walla Walla tastings: Aromas of blueberry, lavender, fresh meat. Leathery minerally dark fruit on the palate, with notes of earth. Silky tannin. Full depth. Excellent. (3572 views) | | | Tasted by bibhau on 5/28/2015: Sorry this should have been written for 2012 vintage not 2011...
Toasty, well done, excellent Tempranillo....drink know or cellar, pleasant on the palate, nice aroma. (3314 views) | | | Tasted by ewsds on 5/2/2015 & rated 85 points: Big fan of Gramercy, and of Tempranillo in general, but the 2011 vintage was not kind to this normally excellent wine. A warm weather grape in a downright cold year. A bit green and thin, but with stout structure which is not good in a wine that lacks body and sufficient ripeness. Generally I love this wine, but in 2011 I do not. Love Gramercy, just not this vintage. (3489 views) | | | Tasted by LaiJien on 3/27/2015 & rated 89 points: Medium ruby. Perfumed and resplendent nose of blackberry, boysenberry, rose, earth, and black pepper. Light-bodied with flavors of juicy blackberry and a shortish finish. (2674 views) | | | Tasted by smcg on 3/15/2015 & rated 91 points: I'm a big fan of the Gramercy Tempranillos, having first discovered the winery over a bottle of the excellent 2008. So what a great excuse to do a mini-vertical when the 2012 showed up this week and was said to be drinkable at release. I don't have any more 2008 to compare, but tasted the 2012 side by side with a 2011 and a 2009.
The 2012 definitely matches the wine maker's description, with a more full-bodied wine, forward fruit, and a meatiness that is more like the Gramercy Syrahs. It was a bit rough when first opened, but softened over an hour and became quite nice. Probably infanticide to drink so soon, I'd give this at least another few years to improve. I'm very encouraged by the direction they're taking this varietal with 2014 as a full estate wine. Nice to have a change from the usual Syrahs and Cabernets.
The 2011 was my favorite for drinking now. It isn't particularly complex, but is at a very elegant and pleasant phase right now with softened tannins and great balance. It went very well with the mesquite-grilled lamb chops. Not sure this will improve much more, so I'd drink over the next couple years.
The 2009 improved over an hour or two, after being initially closed and uninteresting, with a minty/fruity nose. Probably another couple years of improvement if you give it the cellar time. (2646 views) | | | Tasted by smcg on 1/1/2015 & rated 90 points: Drank alongside the '10. Both nice, but this was the better of the two. Smooth, elegant wine. It went exceptionally well with a Toulouse-style cassoulet. (2734 views) | | | Tasted by Ben Christiansen on 7/16/2014: They are now giving it 6 more months of barrel age to get it to that riserva feel. Rich, fruity and with structure, tastes like like Washington fruit. Good stuff. (3545 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, New Releases from Washington State (Dec 2014) (12/1/2014)
(Gramercy Cellars Tempranillo Inigo Montoya Walla Walla Valley Walla Walla Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Gramercy Cellars Producer websiteTempranillo Varietal character (Appellation America) | TAPAS: Tempranillo Advocates, Producers and Amigos Society
Tempranillo is the premium red wine grape variety from the Rioja and Ribera del Duero region in Spain. Tempranillo's aromas and flavors often combine elements of berryish fruit, herbaceousness, and an earthy-leathery minerality. Being low in acidity and sugar content, it is commonly blended with Carignan (Mazuela), Grenache (Garnacha), Graciano, Merlot and Cabernet Sauvignon.
WineAccess
The varietal is at its best in top Riojas, where oak aging is employed to generate increased complexity and harmony. From the best sites, these wines can be remarkably concentrated with great aging potential. New wines from this region are darker, and more robust, with more dynamic primary fruit flavors than traditionally styled examples. These wines seem to reflect the influence of Spain's other key region for Tempranillo, Ribera del Duero. Regardless of style, Riojas tend to be medium bodied wines, with more acid than tannins. These wines generally feature Tempranillo blended with Garancha, Mazuelo, and Graciano. For these wines, there are three quality levels, which will appear on the label. Everyday drinking wines fall under the category of "Crianza", "Reserva" denotes more complex and concentrated wines, and "Gran Reserva" refers to the most intense wines, made only in the best years.
The same labeling scheme applies to wines from Ribera del Duero, which, like Rioja, is dominated by Tempranillo and shares similar blending grapes. Again, Ribera del Duero wines are generally darker and more powerful than the most traditional Riojas. These wines also generally see less oak treatment than Riojas. From Rioja, we like wines from Allende, Marqués de Cáceres, Montecillo, and Cune. In Ribera del Duero, consider Dominio de Pingus, Emilio Moro, Convento San Francisco, and Pesquera.
Pair older-style Rioja with simple meats like chicken, leg of lamb, and pork loin. However, the newer style of Rioja and Ribera del Duero works especially well with bolder meat dishes or an aged Spanish cheese like Manchego or Idiazabal. USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington Washington Wine Commission | Credit to Washingtonwine.org for this article
Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Wineries
With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.
Growers
Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.
Regions
As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.
Varieties
Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.
History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.
State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.
Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia Valley Columbia Cascade Winery Association
The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.Walla Walla ValleyThe name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State. |
|
