In 1981, a chance encounter between Ansley Coale and Hubert Germain-Robin, whose family had produced cognac for some 200 years, led to the start-up known today as the Germain-Robin. For past 31 years, they have been hand-distilling premium varietal wines, in preference to the thin acidic wines distilled in Cognac. These wines are vinified in bladder presses and temperature controlled stainless steel tanks, using champagne yeasts. Hubert distills these wines using ancestral double-distillation cognac methods. The stills are antiques, operated entirely by hand. Preserving these methods by putting them to use in the modern world was one of their fundamental goals.
Aged for 30 years, Germain-Robin "GR 30" Craft-Method California Brandy includes a 1984 brandy crafted from Colombard from one of their favorite vineyards, i.e. the Hildreth ranch along the Russian River in the center of the Ukiah Valley. This brandy offers a depth and flavor which comes only from peat lie within these deep alluvial soils. This brandy is unfiltered and only 300 bottles were produced.
Product of California
Alcohol by Volume: 42%