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Our grappas are soft and full, with absolutely none—ZERO—of the kerosene flavor that gives ordinary grappa a bad reputation. Because we use wonderful
(and expensive) premium grapes such as viognier, merlot,
muscat, and zinfandel, Germain-Robin grappas are flowery, complex, and smooth. Try them against the fancy grappas made by Nonino and Jacopo Poli. A lot of people like ours better. The 1999 Viognier received a 97
score from the Wine Enthusiast; Paul Pacult cited its "incredible, succulent rush of fruit".
Every year since 1993, when Postrio restaurant asked us to make a grappa (a Zinfandel which sold out immediately), Hubert has prepared two or three small batches. He uses very special grapes. Each batch requires
four separate distillations and almost a year of cellar work. We use rainwater to bring our grappas to proof.
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