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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93 pts. and median of 93 pts. in 629 notes) - hiding notes with no text | | | Tasted by JoeDwine on 3/13/2024 & rated 93 points: With Spice rubbed Pork Chop….
Really open and inviting but starting to show it’s age.
Dark crimson berries, dark (very slight) bitter cherries with glycerin, iodine, herbal potpourri, lavender and earth but underneath.
Still very precise and focused but drink up.
Hard to score but really enjoyed. (278 views) | | | Tasted by JimmyTheH on 11/30/2023 & rated 94 points: Poured a small sample upon opening… had a slight funk which blew off in about 30 mins, red fruit, spice. Left it in bottle for 2 hours and returned to it… more pronounced aromatics, red fruit, cola, spice, hint of orange peel, earth, really nice silky mouthfeel, juicy acidity that makes you want to take another sip, long finish. Several notes indicated fading fruit but I found this to be quite delicious. (798 views) | | | Tasted by Javachip on 7/29/2023: Funky animal musk, barnyard, sweet red fruit, caramel, milk chocolate. Not my style. Received no votes for first, second, or third place tonight. (757 views) | | | Tasted by JuliannaDHS on 7/29/2023 & rated 92 points: This seems improved from previous bottles. Starting to fade but in an elegant way. Brown spices and cola dominate along with some raspberry. (1007 views) | | | Tasted by winepog on 4/12/2023 & rated 92 points: Still youthful and drinking well. Might be even better in a couple of years. Cheers! (1177 views) | | | Tasted by rinnocenzi on 12/18/2022 & rated 95 points: Dr8nking great now but still with a lot of life (1428 views) | | | Tasted by rustyRudy on 9/26/2022 & rated 93 points: Dark color, cherry and spice nose, started off with bright cherry flavors but with air and time it deepened with darker fruits, still with balancing acidity complex but still mostly ripe cherry (1560 views) | | | Tasted by kzkpt on 8/14/2022 & rated 94 points: Ethereal on PnP. Dark ruby, very rich with plenty of acid zing without overdoing it on initial taste. Dark fruits, cola, sweet tobacco backed with forward but not harsh tannins. Must be a 45-60 second finish. Just delicious (with sous vide pork cap) and porcini mushroom farro. Contrary to others' views, I think this will get better of the next 3-5 years, acquiring balance and more depth. But you can't go wrong opening one now. Holy shit, (1471 views) | | | Tasted by rspierer on 8/12/2022 & rated 95 points: Excellent still drinking nicely (1335 views) | | | Tasted by TGOT on 7/26/2022 & rated 94 points: Drinking wonderfully right now. No need to wait further. Lots of dark fruit (blackberry, cherry) and sweet tobacco. No residual tartness that I find in a lot of Kosta Browne's when they are young. (1297 views) | | | Tasted by Guarded by Griffs on 6/18/2022 & rated 94 points: I liked it, but it took some work. Two hours of decant. Turned smooth and amazing. Fish (trout?) on the nose. Celery seed on the finish. Wow. Probably pushing the window. Good time to drink. (1189 views) | | | Tasted by brianofthevine on 5/31/2022 & rated 91 points: Bright red cherry and strawberry fruit. Mid-palate notes of cola and spice. Acidity is still there albeit fading with a nice finish. Good window right now and probably time to drink up. Recently had the Russian River from this vintage and I believe I preferred that one at this point. (1224 views) | | | Tasted by red freddy on 1/27/2022 & rated 93 points: 14.5% abv.
Received partial bottle to try from a neighbor.
Dark Garnet red, slight 'Dusky' appearance on the pour, but not evident in the glass. Not full-bodied, but still full-flavored with Delightful Cherry and Cola on the palate. As some recent tasters have suggested, wine may have 'peaked.' If you still have some of this lurking around your cellar, now might be a good time to 'drink-up' (or ship to 'red freddy' ... 🙏🏼) (1435 views) | | | Tasted by lynarthur on 12/11/2021 & rated 94 points: Amazed at how well this has held up. Was afraid all the fruit would be fine and only be an alcohol bomb. Was very smooth and tasty (1551 views) | | | Tasted by jlgnml on 6/27/2021 & rated 93 points: Drinking at its best. Drink. (2303 views) | | | Tasted by perlasteve on 2/19/2021 & rated 94 points: It has been a number of years since I opened one of these. It was closed the first day but knocked our socks off day 2. This one knocked our socks off out of the bottle. Beautiful fruit with dark cherry on the nose and stunning fruit and body on the palette. Not jammy but just well integrated dark fruit, medium complexity with little savory notes and decent finish. Good balance of flavor, alcohol and tannins (hidden) One of the more delicious and enjoyable full body pinots I have had. I decanted it but not sure that was necessary. Would think it has surely a few more years for the fruit, so if you have a reason to open a pino, go for it. (An aside, a few recent notes below talk about the fruit being gone, which is why I decided to try it. But my experience was totally different) (2315 views) | | | Tasted by zheem on 12/22/2020: Sad that Kosta Browne positioned themselves as a great Pinot producer, when the ability to get any advantage from aging has only led to disappointment . Currently the wine has lost fruit, but has offered nothing yummy to replace it-very unidemesional. Although $50 in not that high a price for pinot, it should offer something dependable. (2572 views) | | | Tasted by KO'Grady on 11/27/2020 & rated 94 points: A great Cali Pinot. (2094 views) | | | Tasted by richardkim on 11/26/2020 & rated 91 points: Showing brick color. The fruit is sweet, with flavors of cola and red cherry. The fruit is fading and there is little earthiness or structure. I should have opened this wine 2 years ago. (1897 views) | | | Tasted by Pharrison76 on 9/27/2020 & rated 91 points: Agree w MattT and add that it still had a great finish. (1723 views) | | | Tasted by Matt T on 8/27/2020: This bottle seemed advanced and frankly past peak despite perfect storage. Some earth and a bit of fruit remaining, but leaning much more into the acidic side of things. Surprisingly, much improved on the second night. Perhaps this just needs additional air. (1507 views) | | | Tasted by WineBovine on 8/9/2020 & rated 86 points: No fruit left.
No longevity with this one (1479 views) | | | Tasted by pmarlo on 6/6/2020 & rated 94 points: Wine has endured with only a minimal drop in fruit intensity, while more earthy flavors have emerged. Threw no sediment to speak of, and really decent fruit, with good bouquet to match. Cork stained dark magenta. Any doubt that Kosta pinots can survive over 10 years can be laid to rest, at least in this vintage. But should be consumed now, or in next 3 years, as to enjoy the best of what it has to offer. Recommended. (1739 views) | | | Tasted by underwds on 6/5/2020 & rated 92 points: Dark ruby color, but bright cherry and raspberry fruit. Cola, or maybe root beer, and a touch of incense. Tannins slowly overcome by acidic notes, this baby has a long finish. (1622 views) | | | Tasted by NY Wino on 4/8/2020 & rated 94 points: Similar to last bottle, the bouquet jumps out of the glass, tremendous fruit despite being 11 years old, good acidity and a long, delicious finish. (1920 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, The Best of Sonoma (Feb 2012)
(Kosta Browne Winery Pinot Noir Sonoma Coast) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #73 (7/1/2011)
(Kosta Browne Pinot Noir Sonoma Coast) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2011, IWC Issue #156
(Kosta Browne Winery Pinot Noir Sonoma Coast) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/18/2011)
(Kosta Browne Pinot Noir Sonoma Coast) Lovely raspberry, ripe cherry nose; plush, raspberry, tart cherry palate with balance; medium finish 91+ points 91 points |
NOTE: Scores and reviews are the property of Vinous and PinotReport and RJonWine.com. (manage subscription channels) |
| Kosta Browne Producer website | Main Kosta Browne CellarTracker Wiki entryKosta Browne Pinot Noir Sonoma CoastVINEYARD DETAILS
VINEYARD Treehouse, Thorn Ridge, Gap's Crown, Marshall Ranch,
Pratt, Balletto, Mardikian, Winner's Circle
CLONES 2A, 15, 23, 115, Swan, Calera, Pommard, 113, 114, 115,
828
TRELLISING VSP
SOIL Mainly Goldridge loam
TECHNICAL DETAILS
FERMENTATION 81% stainless steel, 11% wood, 8% concrete, 1%
whole cluster
ÉLEVAGE 38% new French oak for 15 months, 11% wood cask for 15
months, 1% new Austrian oak for 15 months
ALCOHOL 14.1%
pH 3.62
TA 5.6 g/L
TASTING NOTES
NOSE A compilation of ripe, red and blue fruit ignites the senses with
slight undertones of forest rain.
MOUTH Soft and smooth on the palate with pure electric dark berry
flavors and deep, unified tannins add volume to a refined finish.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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