2006 Gramercy Cellars “Lagniappe” Syrah, Columbia Valley, WA
November 4, 2009 by Derek Swanson
This week’s pick comes from Nelson Daquip, wine director and sommelier at the famous Canlis restaurant in Seattle. He was glad to take the opportunity to recommend a Washington wine. Gramercy Cellars was started by Master Sommelier Greg Harrington in 2005, with the goal “to make wines – the kind I like to drink – with lower alcohol, higher acid.”
This wine displays an amazingly floral nose with hints of orange rind. Flavors of liquid stone and gravel, with smoked meat and red and black fruits. This wine is all about balance with fantastic acidity and intense fruit and earth flavors. The grapes were partially destemmed (some of the grapes were “whole cluster” fermented, ie still on the vine), co-fermented with Viognier in small, open top containers for 7-12 days, lightly pressed, allowed to settle and placed in neutral French Oak barrels. The wine was aged for 15 months. In New Orleans, Lagniappe means “a little something extra.”
The Canlis family’s restaurant has long been considered Seattle’s best, and one of the finest in the United States. Perched over Lake Union, its sweeping views of the city are just one element of what makes Canlis a destination. Nelson manages a staff of 7 sommeliers, all eager to help you choose from over 2,500 selections. His program has won Wine Spectator’s Grand Award for 13 straight years. Canlis is hosting only the second ever wine dinner for Corliss Estates of Walla Walla on November 20th, 2009. ”Fantastic wines from the hottest new winery in Washington,” Nelson noted.
