Between Bordeaux and Napa Valley, there’s plenty of opulent, structured Cabernet Sauvignon to last a lifetime. But to leave Washington State out of your Cab mix is a critical error. It demands a spot on the table alongside the all-timers, which is something Greg Harrington picked up on when he was looking for a place to craft his own wines. Having been exposed to the greatest wines in the world as a restaurant pro and Master Sommelier, Greg chose Eastern Washington when it came time to make his own leap into winemaking, and this 2019 release of his Columbia Valley Cabernet Sauvignon—driven by fruit from the celebrated Walla Walla growing zone—is his latest validation.

The Gramercy Cellars lineup, headlined by Cabernet, has captivated us over the years because the wines aren’t showy, they’re soulful. The crushed gravel savor in today’s 2019 calls to mind some of our favorite châteaux in Margaux, while the concentration and well-managed tannins evoke some of the old-school titans of the Napa Valley. As we’ve found with past vintages of this wine, it’s a thoughtful, balanced, place-expressive Cabernet that elbows countless others out of the way in a deserved quest for the spotlight. Grab some—you won’t regret it.

Why you’ll love it

• Dark cherry, cassis, and plum framed by fresh acidity and fine, savory tannins—more Old World restraint than blockbuster sweetness.

• Built from top vineyard sources (Cabernet with Merlot, Cabernet Franc, and Petit Verdot) and aged ~22 months in mostly neutral French oak, giving structure and spice without heavy toast.

• 2019 is a cooler, moderate vintage in Washington, so this Cabernet feels poised and cellarworthy rather than overripe, with the stuffing for 10+ years of development.

How to serve it

• Serve at 60–65°F; a slight chill below room temperature tightens the structure and brightens the fruit, especially in a higher-tannin Cabernet frame.

• Use a large Bordeaux stem and give it a 1–2 hour decant to soften the tannins and open the earthy, herbal and tobacco notes Gramercy is known for.

• Pair with grilled or roasted meats (ribeye, lamb, or burgers), charred vegetables, or hard cheeses; the wine’s tannin and acidity lock in with protein and smoky edges beautifully.