Germain-Robin Brandy is hand-distilled in small batches in California. Germain-Robin was started in the 1980s by Ansley Coale and Hubert Germain-Robin, who comes from a long line of cognac producers. The company released its first brandy in 1987, and recently released two new products – Craft Method Brandy and Coast Road Reserve.
Germain-Robin brandies are produced from premium varietals like Pinot Noir, unlike many brandies, which are distilled from thinner, cheaper varietals.
Germain-Robin Craft Method Brandy
Germain-Robin’s Craft Method Brandy is composed of five and 10 year old brandies. The grapes used in distillation are Colombard, Riesling and a bit of Zinfandel. The brandy is very fruit-forward, with plenty of apple, pear and apricot. It’s surprisingly alcoholic at first sip, but that fades as it opens up in the glass. It has a long, warm finish. 40% ABV / $48
Germain-Robin Coast Road Reserve
Germain-Robin Coast Road Reserve is a blend of Pinot Noir, Colombard, Grenache and Ehrenfelser, which is a Riesling-Sylvaner cross. The brandies vary in age, up to 15 years old. The nose is somewhat muted, with some citrus fruits in the background. It tastes of more fruit, plus a really interesting sugary note, reminiscent of an aged rum. The finish is smooth and pleasant, with lingering notes of sweet fruit. 40% ABV / $70
we discovered that brandies distiiled from premium grapes are simply better: smoother, richer, more complex, better finish: same qualities that lead folks to use better grapes to make wine. we distill SB and like it, pay good money to get really good SB because we get better SB brandy
Isn’t the classical wisdom, bad wine makes good brandy? I’m just curious why they went for Pinot and Grenache etc, over Ugni Blanc.. or even something that would seem more natural, like a sauvignon blanc, you know, plain and acidic.
Anyway, it sounds like it a good drop, so shows what I know.