Jamie Brown & Greg Harrington
The foundation for 21 Grams was laid in Brooklyn, NY in 2003, when master sommelier Greg Harrington first drank a bottle of Washington Syrah. Fast forward to Greg’s auspicious encounter with winemaker Jamie Brown during a touring trip of Walla Walla, and their discovery of a shared ideology and winemaking philosophy. They now collaborate on 21 Grams with artist Makoto Fujimura, each year creating an exceptional blend out of their collective vision.
Jamie Brown moved to Seattle from his native Walla Walla to pursue music, eventually opening his own music store. Several customers were also restaurateurs, serendipitously igniting his interest in wine and winemaking. Now a highly respected winemaker, Jamie credits his experience as a musician and songwriter with influencing his intuitive approach to the craft.
Greg Harrington, MS was so impressed with the wines being produced in Washington State, that he left a prestigious career overseeing wine programs for BR Guest Restaurants to move to Walla Walla and found Gramercy Cellars. At Gramercy, Greg and his wife Pam create the type of balanced, earthy wines they love to drink.
