2014 Gramercy Columbia Valley Cabernet Sauvignon

SKU #1331335 93 points Robert Parker's Wine Advocate

 Notes of crème de cassis mingle with notions of pencil shavings and loamy soil in a complex bouquet, introducing the 2014 Cabernet Sauvignon, a medium-bodied, layered and richly tannic wine with a good core of juicy fruit and a chewy, firm finish. It will need a few years to unwind and should be worth following for the better part of a decade. (WK) 93+  (6/2018)

92 points Jeb Dunnuck

 The 2014 Cabernet Sauvignon from Gramercy checks in as a blend of 95% Cabernet Sauvignon, 4% Cabernet Franc, and 1% Petit Verdot that spent 21 months in 40% new French oak. It offers a fresh, lively style in its cassis, blackcurrant, spice, and underbrush/tobacco aromas and flavors. With medium to full body, beautiful balance, undeniable elegance, and everything in the right place, it's going to drink nicely for 15-20 years. 92+  (4/2018)

92 points Vinous

 Good dark red. Rather delicate scents of cassis, raspberry and cocoa powder. Wonderfully smooth, sweet wine with mellow flavors of blackcurrant, spices and graphite. Tannins spread out horizontally on the very refined, long aftertaste. "I'm not looking to make blockbuster Cabs," said Harrington. (ST)  (10/2017)

91 points Wine Enthusiast

 Aromas of dried herb, raspberry, moist earth and pencil lead are followed by soft elegant red- and black-fruit flavors. It shows a very pretty, understated styling, with a fine sense of acidity backing it up. Raspberry flavors linger on the finish. There's a wonderful sense of freshness to it, and it has a very long life in front of it. (SS)  (7/2018)

90 points Wine & Spirits

 Gramercy’s cabernet program keeps getting more refined and complex, in part because of Greg Harrington’s vineyard sources, Phinny Hill, Bacchus and Octave. The three sites blend into a classic Washington cabernet, a jampot of plum sauce and cherries, that fleshiness framed by tarry, mineral tannins. Impressive and complex, the wine needs time to knit all these disparate elements. For the cellar.  (6/2018)

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Price: $44.95

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Cabernet Sauvignon and Blends

- Cabernet Sauvignon has come a long way from its role as a blending varietal, however dominant, in the wines of Bordeaux. Today it is the most planted red varietal in the world. Identified as a descendent of Cabernet Franc and Sauvignon Blanc, the late-ripening Cabernet Sauvignon needs to be planted in warmer climates to fully ripen. Its small berries can easily be identified for their distinctive blue color, thick skins and high tannins. And while the varietal has its own definitive characteristics: green pepper-like aromas and black currant flavors among them, it is perhaps most prized for its ability to convey terroir, vintage and winemaking. A relatively new varietal, Cabernet Sauvignon started making inroads into the wines of the Médoc and Graves in the late-18th century. Today it is also dominant in the up-and-coming Entre-Deux-Mers region of Bordeaux and can also be found in Southwest France. It is the companion varietal to Sangiovese in Italy's Super Tuscans and is planted all over Europe, stretching to lesser-known winegrowing regions like Russia and Lebanon. In the Americas Cabernet Sauvignon has found champions in every nook and cranny of California and among winemakers in Washington, where it complements plantings of Merlot. In South America, Cab thrives in Chile, but can also be found in smaller amounts in Argentina and even in Mexico.

United States

- When people consider domestic wine, they normally think about the state of California. The fine viticultural Region within California, including the Napa Valley, Sonoma, Santa Cruz Mountains, Mendocino and Santa Barbara, are capable of growing grapes of world-class quality. But there's plenty of fabulous wine coming from other states, too. Oregon, Washington and New York are also causing eyebrows (and glassware) to be raised around the world.


- Washington has become one of the most important wine producing states in the United States, and development continues to grow rapidly. In 1969, when California was exploding as a wine producer, Washington had only two wineries, but by 2000 that number had passed 100. Most of Washington's grape crop goes to uses other than wine. Merlot and Chardonnay have been the most successful in Washington. It's interesting to note that Washington's prime wine regions are located at 46° north, along the same latitude as the legendary French wine districts of Bordeaux and Burgundy. During the summer, Washington averages more than two hours more sunlight each day compared to California.