Tasting Kieran Robinson Wines
We’re back here in Healdsburg area at Kieran Robinson Wines tasting a few of Robinson’s limited production wines. Both of these wines pay homage to his home town of Philadelphia.
The first, a magenta-colored sparkling wine has a sense of whimsy: it’s his pét-nat (pétillant naturel) called Kieran Robinson Sparkling Brigade. It’s made in the most natural way, with wild yeasts , whole cluster pressing and the fermentation occurring right in the bottle. Pét-nat originated in France’s Loire Valley, but now it can be found everywhere from Sonoma to Spain. This is unlike the classic méthode champenoise which goes through a secondary fermentation in the bottle.
The next wine is Robinson’s 2013 The Jaun Bennett Valley Syrah, a reference to the Philadelphia slang word for “anything.” Robinson says: “If you can’t think of the name of something, you call it the Jaun.” It’s a most regional term for a most unique wine.
The wine’s fermented with native yeast, 100% whole cluster fermented with 100% Syrah grapes. Fermenting with stems, pips and seeds yields a wine with higher tannin levels and a savory aromatic lift, with hints of olives and saltiness. It’s Rhone-like but yet very California in its strength and power. Best with duck, pork or meat off the grill , this wine is powerful and bold.
Hear our last talk with Robinson here.
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