top of page
Robin Hill Vineyards and Winery photo: loblolly.biz
Our on-farm vineyard is currently comprised of six different varieties of vines, with over 3,000 plants in the ground. Our five acres of vines are planted on a gently sloping hill located below the winery. The soil is a sandy loam base that is known as the ‘Marr Dodon Soil Complex’ and is well drained, which is important for the roots of the vines. The vineyard is well situated for the ideal amount of sunlight and airflow needed for our varieties of vines.
Cabernet Franc is one of the major black grape varieties worldwide. Depending on growing region and style of wine, additional aromas can include tobacco, raspberry, bell pepper, and cassis, sometimes even violets. It can be blended with Cabernet Sauvignon and Merlot in the Bordeaux style, but can also be vinified alone. Cabernet Franc tends to have a more pronounced perfume with notes of raspberries, black currants, violets and graphite. It is often characterized by a green, vegetal strike that can range from leaves to green bell peppers. It has slightly less tannins than Cabernet Sauvignon and tends to produce a wine with a smoother mouthfeel.
Our Cabernet estate grape is the predominant varietal in these Robin Hill Farm & Vineyards wines:
Chambourcin is a French-American hybrid grape variety. The grape produces a deep-colored wine with a full aromatic flavor, and no unpleasant hybrid flavors. It can be made into a dry style or one with a moderate residual sugar level, giving it a pleasant but not overbearing sweetness. Chambourcin wines are often served with dark chocolate (or desserts made from the chocolate), as the flavors of the wine and chocolate intermingle exceptionally well.
Our Chambourcin estate grape is the predominant varietal in these
Robin Hill Farm & Vineyards wines:
Merlot is a darkly blue-coloured wine grape, that is used as both a blending grape and for varietal wines. As a varietal wine, Merlot can make soft, velvety wines with plum flavor. There are three main styles of Merlot — a soft, fruity, smooth wine with very little tannins, a fruity wine with more tannic structure and, finally, a brawny, highly tannic style made in the profile of Cabernet Sauvignon. Some of the fruit notes commonly associated with Merlot include cassis, black and red cherries, blackberry, blueberry, boysenberry, mulberry, ollalieberry and plum. Vegetable and earthy notes include black and green olives, cola nut, bell pepper, fennel, humus, leather, mushrooms, rhubarb and tobacco. Floral and herbal notes commonly associated with Merlot include green and black tea, eucalyptus, laurel, mint, oregano, pine, rosemary, sage, sarsaparilla and thyme. When Merlot has spent significant time in oak, the wine may show notes of caramel, chocolate, coconut, coffee bean, dill weed, mocha, molasses, smoke, vanilla and walnut.
Our Merlot estate grape is the predominant varietal in these Robin Hill Farm & Vineyards wines:
Chardonel is a late ripening white wine hybrid grape which can produce a high quality wine with varietal character. It is a result of a cross made of the popular French American hybrid Seyval and the classic vitis vinifera Chardonnay. It is distinguished by its superior wine quality combined with high productivity and cold hardiness superior to its acclaimed parent Chardonnay. The vine is vigorous and productive, producing green grapes with large clusters.
Our Chardonel estate grape is the predominant varietal in this Robin Hill Farm & Vineyards wine:
Vidal blanc (or simply Vidal) is a white hybrid grape variety produced from the Vitis vinifera variety Ugni blanc (also known as Trebbiano Toscano) and another hybrid variety, Rayon d'Or (Seibel 4986). It is a very winter-hardy variety that manages to produce high sugar levels in cold climates with moderate to high acidity. The grape was developed in the 1930s by French wine grape breeder Jean Louis Vidal; The wine produced from Vidal blanc tends to be very fruity, with aroma notes of grapefruit and pineapple. Due to its high acidity and sugar potential it is particularly suited to sweeter, dessert wines. Vidal blanc tends to produce wines with "bright and pure" fruit and acid levels that can balance out the sweetness of ice wines though the wines tend not to have much aging potential. Dry styles of Vidal blanc are often full-bodied with a buttery mouthfeel that can be similar to Chardonnays that have gone through malolactic fermentation. The wine also tends to have noticeable acidity, similar to Seyval blanc, with well-made examples from favorable vintages tending to have a long finish.
Our Vidal estate grape is the predominant varietal in these Robin Hill Farm & Vineyards wines:
Chenin blanc is a white wine grape variety from the Loire Valley of France. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines. It provides a fairly neutral palate for the expression of terroir, vintage variation and the winemaker's treatment. In cool areas the juice is sweet but high in acid with a full-bodied fruity palate. Chenin can be a dry wine, with flavors of quince and apples, or be done in an off-dry style with honey and floral characteristics. It can also produce an intense, viscous dessert wine which may improve considerably with age.
Our Chenin estate grape is the predominant varietal in these Robin Hill Farm & Vineyards wines:
bottom of page