Gramercy Inigo Montoya Tempranillo, Walla Walla Valley, USA

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The deep ruby, transparent colored 2013 Tempranillo Inigo Montoya offers a spice-box, mineral, black cherry, and wood smoke-scented bouquet. This gives way to a medium to full-bodied, elegant Tempranillo that has bright acidity, firm tannin and a good mid-palate and finish. A touch more flesh (maybe harvested a touch later) would have helped, but it’s certainly impeccably made and is an impressive effort that will drink nicely for a decade. Give it a year or three to let the tannins integrate.

One of the few wines to see a large percentage of new oak and to show the better for it, the 2012 Tempranillo Inigo Montoya (there's 15% Syrah in blend) was aged 80% in American oak and 20% in French oak. It has lots of black raspberry, kirsch, licorice, toasted spice and vanilla bean notes to go with a medium to full-bodied, elegant, polished profile on the palate. The tannin is perfectly ripe, it has integrated acidity and no shortage of length on the finish. Give it 2-3 years and drink bottles through 2027.

The 2011 Tempranillo Inigo Montoya is one of the top examples of this variety coming out of Washington today. Exhibiting gorgeous pepper, cedar, spice-box, dried licorice and smoked black fruits, it hits the palate with medium to full-bodied richness, fabulous mid-palate depth, and a supple, layered and richly textured mouth feel that keeps you coming back to the glass. Already drinking gorgeously, it should have no problem evolving for 10 to 12 years or more. Master Sommelier turned winemaker, Greg Harrington is fashioning some of the top wines in Washington from his base in Walla Walla. His 2011s showed beautifully from barrel last year, and didn’t disappoint this year from bottle. His 2012s will be even better. Tel. (509) 876-2427; www.gramercycellars.com

As expected, the 2010 Tempranillo Inigo Montoya (10% Syrah) has a classic, firm feel with loads of spice box, old wood, cedar and baking spices grounded by a rich core of primarily darker styled fruit. Showing a floral edge with air, this medium-bodied, tannic and lengthy Tempranillo needs 3-4 years of cellaring and will drink nicely for over a decade. Drink now-2020. These top-notch efforts are made by Greg Harrington, with help from assistant winemaker Brandon Moss, and always show the fresher, more edgy and lean side to the region. Normally fermented with varying degrees of whole cluster and aged in neutral oak, they have Old World, classical profiles and will benefit from short-term cellaring. While I’ve been drinking the Rhone blends from this estate for years, this was the first time I’ve been able to taste Greg’s Bordeaux releases. The house style certainly persists and the wines all show firm, concentrated and age-worthy profiles. From a much warmer vintage, Harrington’s 2009s are more voluptuous and textured than the 2010s, yet still play in the same classically styled ball park of the estate. While more approachable today, I think they will have a similar, if not broader, drink window than the 2010s. Time will tell but at the moment, I generally like the 2009s more due to their fruit, yet I still think the tannin quality in the 2010s is better. Tel. (509) 876-2427; www.gramercycellars.com

The 2009 Tempranillo Inigo Montoya shows the same spice box, potpourri, cedar and dried flower components that are found in the 2010, as well as a medium to full-bodied, ripe, textured mouthfeel and ample dusty tannin that emerges on the finish. As with its younger sibling, it needs cellar time to round out the tannins; give it 2-3 years of bottle age and enjoy over the following decade. Drink 2015-2024. These top-notch efforts are made by Greg Harrington, with help from assistant winemaker Brandon Moss, and always show the fresher, more edgy and lean side to the region. Normally fermented with varying degrees of whole cluster and aged in neutral oak, they have Old World, classical profiles and will benefit from short-term cellaring. While I’ve been drinking the Rhone blends from this estate for years, this was the first time I’ve been able to taste Greg’s Bordeaux releases. The house style certainly persists and the wines all show firm, concentrated and age-worthy profiles. From a much warmer vintage, Harrington’s 2009s are more voluptuous and textured than the 2010s, yet still play in the same classically styled ball park of the estate. While more approachable today, I think they will have a similar, if not broader, drink window than the 2010s. Time will tell but at the moment, I generally like the 2009s more due to their fruit, yet I still think the tannin quality in the 2010s is better. Tel. (509) 876-2427; www.gramercycellars.com