Germain Robin began in 1982 as the unlikely union of two creative minds: Ansley Coale, a professor driving along a Northern California highway, and Hubert Germain-Robin, a hitchhiking Cognac distiller. The two created Germain-Robin, the first California Brandy that broke free from the constraints of typical Cognac style production. They crafted their brandy with traditional alembic Cognac stills, but using unconventional, flavorful and complex California wine grapes, such as Pinot Noir, Riesling, Viognier, and Semillon, embracing the rich tradition of hand-distillation while harnessing the potential of California wine. 

Distilled exclusively in Pruhlo Charentais Pot Stills and aged in Limousin Oak Barrels, this single barrel, made exclusively from Viognier, has a nose of warming spice, orange rind, orange blossom, and black tea leaves. The entry on the palate is honeyed and remarkably fruity, with baked banana, peach, and pear. The midpalate is silky and semisweet, with melded flavors of peach, pear, grapefruit, and rich caramel. The finish is soft and elegant but lingering on tea and vanilla.