Germain-Robin is back, and we have to say we are impressed with the first bottlings since the brand was purchased by Gallo. This beauty of a brandy shows aromas of oak spice and orchard fruits. The accenting characteristics of honeysuckle and cherry blossom give way to loads of sublime flavors including apricot and peach. Well integrated toasted oak gives light accents of cinnamon and brown sugar. The lithe mouthfeel is silky and balanced. At a fraction of what high-end Cognac goes for this is an absolute steal and some of the best price per dollar in brandy-land!
While driving up Highway 101 over 30 years ago, Ansley Coale picked up a random hitchhiker. His name was Hubert Germain-Robin, a descendant (dating back to 1782) of the Jules Robin Cognac family. They discussed how the art of distillation was dying due to the industrialization of Cognac and decided to embark on a parthership that would bring a hand-operated alambic still and the fine art of making artisan brandy to the U.S. After years of perfecting their "craft-method" of premium grape selection, distillation and barrel aging, they now hold the largest cellar of old brandies in the U.S., which has given them all the ingredients to produce spectacular blends that not only rival, but surpass the icons of Cognac.
Given a few minutes to open in the glass, this brandy entices with fresh fig, golden raisin and baked pear aromas. The soft palate intertwines crème brûlée, fruit and baking spice, finishing long with subtle dark chocolate, leather and dried orange peel accents. A blend of Pinot Noir,old vine Sémillon and a younger Colombard married in French oak.