About Robin K. Wines
Founded by winemaker William Knuttel (formerly of Saintsbury/Chalk Hill) in 2003 – Robin K Wines are named after Bill’s wife Robin. Bill created Robin K Wines to be sub-appellation Sonoma County Wines that feature a blend of two to three vineyards for Chardonnay, Pinot Noir and Cabernet Sauvignon. Robin K Wines represent an exceptional value to quality ratio.
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Especially in the current high-priced environment for all North Coast Cabernet Sauvignon, our Robin K sub-appellated blend consistently over delivers its price point by blending wines from hillside vineyards with low yields and intensely concentrated fruit. Doug Rafanelli’s Cabernet blocks in northwest Dry Creek Valley, at the bend of West Dry Creek Road near Lambert Bridge, are the backbone of the 2013 Robin K Cabernet Sauvignon.
Small amounts of Dry Creek Valley Malbec, and Cabernet Sauvignon from both the Peterson Vineyard in the very north of Dry Creek Valley and Windsor Oaks Vineyard in the neighboring Chalk Hill appellation, were blended to add bright fruit and complexity, and to sweeten the mid-palate. Finally, a dash of Merlot from Woods Vineyard down the road spices up the affair, making this a true Bordeaux blend. All of the fruit was handpicked and sorted, gently crushed to maximize whole berries in the fermenter, and extracted with both
irrigated pumpovers and punch downs at least three times daily. Extended maceration, with the grapes remaining in contact with the skins for up to four weeks, augmented the wine’s structure and depth. The master blend was racked quarterly during aging in French oak, approximately 30% of it new, for fourteen months. No fining was employed prior to bottling.
Aromas of black cherry and ripe blackberry are scented with strawberry, violets, and black plum. Flavors explode on the palate, supported by firm but supple tannins and an elegant acidity. The balance of the wine makes it extremely versatile, pairing equally well with salads and cheeses as well as grilled vegetables and roasted red meats.
Brix at harvest: 24.3% (average)
Bottling: pH: 3.79
Bottling: T.A.: 5.7 g/L
Alcohol: 14.5% by volume
Bottling: residual sugar: 0.07% by weight (dry)
Aging: 14 months in French oak, with 35% new oak
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The Robin K 2012 Russian River Valley Chardonnay is honed in classic Burgundian fashion. Crops in 2012 were bounteous, well utilizing the moderately warm growing season, but our blocks at Windsor Oaks Vineyard in the Chalk Hill region had been thinned on multiple occasions, and we harvested a crop only about 10% larger than normal. This fruit was blended with a small amount of Boeck Vineyard Chardonnay in Riebli Valley, an even cooler region than Chalk Hill.
Hand-harvested clusters were pressed whole, to insure maximum flavor and minimal working of the skins. After pressing, the juice was settled for forty-eight hours before racking off the lees and inoculating with an Epernay strain for fermentation in 100% French oak, coopered predominantly by Francois Freres. Malolactic fermentation proceeded spontaneously, and we allowed some lots to finish completely, while
others were arrested to ensure retention of fresh fruit characters. The lees were stirred every two weeks during malolactic, then monthly during barrel aging. The various lots were master blended in May of 2013, and there was no fining of the final blend prior to filtration. The wine was aged entirely in French oak for eight months, with 30% of the oak being new barrels.
This bright, expressive wine is well-articulated with flavors of lemon custard, tropical fruits, and orange blossom. A viscous, firmly-structured palate adds notes of nutmeg, ripe lemons and spicy oak, all merging in an elegant finish. The wine’s balance makes it incredibly versatile with your favorite dishes—be adventurous!
Brix at harvest: 23.7%
Bottling: pH: 3.61
Bottling: Titratable acidity: 6.1 g/L
Alcohol: 13.9% by volume
Bottling: Residual sugar: 0.11% by weight (dry).
Aging: 8 months in French oak, 36% new oak
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This 2013 Robin K Pinot Noir is a continued extension to the Gold Medal winning 2011 version, combining fruit from Rued Vineyard and Foggy Oaks Vineyard, both in the heart of the Sonoma Coast along the River Road corridor. The 2013 vintage was somewhat of a change from the previous three, with warm and dry weather throughout the growing season and not a worry in the world for most of the North Coast’s winemakers! The Rued Vineyard fruit is the base of the blend, its mixed clone plantings contributing a complex array of aromas and flavors, while the fruit from Foggy Oaks is entirely Dijon 777 with its darker fruits and more muscular backbone.
This Pinot Noir is 100% varietally pure and produced entirely with traditional Burgundian processing techniques. Hand-harvested clusters were gently de-stemmed, leaving whole berries intact. The fruit was cold soaked for 5-6 days, and fermentations utilized Burgundian yeast strains at low inoculation rates to extend the fermentations as long as possible. Extraction was gently carried out with pumpovers to maximize
fruitiness, but the rack and return method was also utilized to enhance the wine’s tannin profile. At peak of fermentation, pumpovers were increased to further drive the extraction. At dryness, the new wines were
drained, pressed, and racked to French oak. Spontaneous malolactic fermentations finished by early spring, and the wine aged for 16 months in 35% new oak. No fining was utilized.
Aromas of black cherry and wild berry are scented with violets, black plum and earthy notes. The wine’s structure has a lively mouthfeel and an elegant mid palate, and ripe, focused tannins balance fine acidity in the finish. The wine pairs well with seafood and lighter dishes, and is hearty enough for roasted meats and more substantial fare.
Brix at harvest: 24.2%
Bottling pH: 3.72
Bottling Titratable acidity: 5.7 g/L
Alcohol: 13.9% by volume.
Bottling Residual sugar: 0.07% by weight (dry).
Aging: 16 months in French oak, 35% new oak.
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The 2013 Tentadora Malbec features a blueberry and blackberry mélange with notes of spice and earth, and a smooth succulent core of fruit that broadens into a velvety finish. The color is inky black, and soft and well-resolved tannins are seamlessly integrated into the finish. In true Argentine fashion, the 2013 Tentadora Malbec is eminently suited to the table, and pairs especially well with roasted meats–and all the better if the meats are grilled at an asado, or Argentine-style barbecue.