Made by Germain-Robin, this is a double-distilled brandy, which gives it the finesse of a Cognac. But it is made in Ukiah, California, not Cognac, France—although it is distilled using an antique copper pot still from France. But that is where the French connection ends, for the wines used for this brandy were fermented from Mendocino’s finest Pinot Noir, French Colombard, and Ehrenfelser (a Riesling-Sylvaner hybrid) grapes. The resultant seven- to 15-year-old brandies were then blended to create this very gentle digestif with essences of burned apple and lemon.
By Robb Report Staff on January 17, 2011