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Winemaker Greg Harrington worked as a Master Sommelier in several restaurants in New York before he started making wine. His vacation to Washington convinced him to make wine in the area. He was particularly inspired by wines from the French Rhone and Bordeaux and tries to translate this into his own wines. Gramercie's philosophy is to make wines from ripe but not overripe grapes from the best vineyards with minimal intervention in the vinification process and minimal use of new wooden barrels.