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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 92 pts. in 383 notes) - hiding notes with no text | | | Tasted by joshdrinkswine2008 on 3/1/2024 & rated 93 points: Velvet upon velvet. Very pleasurable. Ripe dried apricots, apples, honeysuckle, river pebbles, a subtle hint of forest floor.
What a delightful wine. (262 views) | | | Tasted by scott davis on 1/9/2024 & rated 92 points: Medium crimson with slight bricking in color. Red and black fruits, spice, and dried flower notes all emerge from the glass, and follow on to the palate. Drinking very well right now. I am glad I have one left. (464 views) | | | Tasted by prasm on 9/11/2023 & rated 93 points: Appearance: Clear, medium garnet with slight edge browning. Nose: Clean, medium intensity with developed aromas of dried cherry, cranberry, brown sugar, cinnamon, and new leather - subtle but intriguing. Palate: Dry, medium acid, medium- tannin, medium+ intensity, medium body, 14.5% abv with flavors of dried cherry, tobacco, brown sugar, and cinnamon with a medium+ finish.
Balance: Excellent
Length: Excellent
Intensity: Excellent
Complexity: Excellent
This was opened with 2 glasses poured on day 1 and then stored in a temperature controlled Somm du Vin for 3 nights. I honestly expected this to be DOA on day 4, but it held up remarkably well. While I believe this is fully mature today, it has enough stuffing to drink well for another year or two. (683 views) | | | Tasted by Senso-beak on 12/11/2022: Imbibed as part of a 4 year vertical of RR bottlings including 2006, 2011, 2016 and 2020. This was a few folks favorite, and some guessed it as older than the '06. Showed a bit more fruit and liveliness compared to the '06Fresh raspberry nose, with some tartness. (1178 views) | | | Tasted by BobbaWA on 12/10/2022 & rated 92 points: Rich, balanced, plum (1077 views) | | | Tasted by wineismylife on 4/10/2022 & rated 92 points: WIML92
Tasted non blind.
Garnet to dark garnet color in the glass, clear looking throughout. Nose of birch, soapstone, black pepper and black cherries. Flavors of black cherries, black raspberries and plums. Medium to tart acidity, medium tannin, full bodied. Drink now. (1802 views) | | | Tasted by esw423 on 4/3/2022 & rated 93 points: Aged nicely but definitely drink now. Cloudy and rusty brick in appearance. Dried/stewed fruit and tertiary notes. Nice on Day 2 also. (1567 views) | | | Tasted by davudvl on 3/29/2022 & rated 90 points: My last bottle of this vintage. Did not like it as much as the previous bottle. Dried fruit and earth on the nose. Still a very pleasant drinker. (1485 views) | | | Tasted by jazzop on 3/28/2022 & rated 93 points: Last bottle of this vintage in my cellar. Compared to the bottle I reviewed on 13 FEB 22, this one was better integrated and had more complexity and brighter fruit. Mulberry, boysenberry, ripe plum, and a hint of strawberry. Tannins, acidity, and ethanol still barely noticeable. Very nice damp earth and savory mushroom component as well. Cedar and tobacco mostly on the nose. It's as if this bottle decided to give me all that it could muster in its sunset years as thanks for faithfully caring for it for a decade. Farewell, good friend. (1128 views) | | | Tasted by jazzop on 2/13/2022 & rated 90 points: It's definitely time to drink these up. Compared to my last bottle consumed in 2020, the fruit has gotten noticeably more pruny and the tannins are all but gone. The dried fruit component is not bad at all; in fact, it's somewhat intriguing-- fig, plum, mulberry. Nonetheless, it's a clear sign that there's not much life left. The tannins are essentially nonexistent, giving this wine a wet mouthfeel like a REAL martini made with 25% vermouth. The ethanol seems to have given itself to the "angels' share", as there was little to notice on the palate and a conspicuously absent sense of intoxication. Interestingly, and perhaps a result of all the above, I picked up some cedar and tobacco notes that, along with the dried fruit, reminded me of an aged Rioja Gran Reserva. I still give it a 90 because I am in the position of knowing how this wine has progressed over the years, and there is a certain deference owed to a California Pinot that has been drinking well for 11 years without being temperamental or "peaky".
I ate some lightly salted pistachios, home-grown salt-cured ripe olives, and gorgonzola cheese with this... tasty! (1170 views) | | | Tasted by prasm on 2/12/2022: Brought to a diner, no formal note taken. From memory, drinking extremely well - great balance, in a sweet spot at the moment, drink now or over next 2-3 years - 91-93 pts. (747 views) | | | Tasted by PimpDaddy2Kool on 5/7/2021 & rated 91 points: Delicious but it’s only downhill from here. Drink up while you can. (1444 views) | | | Tasted by Sid G on 11/27/2020 & rated 93 points: A subtle, complex, and beautifully made wine. Garnet color, light bouquet, and delicate fruit flavors. Despite the light body, it has a nice full feel in the mouth. Not sure if it lives up to all the hype as "wine of the year" but it is a very lovely wine. (1861 views) | | | Tasted by Wine Sparty on 10/13/2020 & rated 91 points: I liked this but it definitely bordered on being almost too much of a cola vibe. (1865 views) | | | Tasted by RichEB1 on 9/6/2020 & rated 88 points: solid. As expected, bigger pinot but age has calmed it a bit. Rasberry, and slightly stewed red fruit with some heat poking out on the finish. Last of my KBs - I'd say drink up if you have any as I fear the stewed fruit and heat will only become more apparent (2013 views) | | | Tasted by krhaugh on 7/28/2020 & rated 92 points: Similar notes to Feb. 2020. Really good. (1936 views) | | | Tasted by davudvl on 7/3/2020 & rated 93 points: Excellent. (1493 views) | | | Tasted by jazzop on 6/9/2020 & rated 91 points: Faintly spicy, floral nose. Initial bolus of tightly packed fruit: mostly strawberry, with comings and goings of mulberry and--no kidding--nectarine. The fruit core is smaller than it probably was a few years ago, at a time when this wine might even have been called "jammy" by some. The finish reveals the earth and spice: clove, cinnamon, mild mushrooms. Tannins are conspicuously absent, save for a faint softness that was probably a lush velvet a few years ago. Acidity is still noticeable, but EtOH is probably a lot less intense than it used to be.
Time to drink up. I don't envision this wine getting any better with time, only that it will probably get more muted with each passing day.
Conditions: cellared at 55F since day one, popped & poured at cellar temp, no food, after second glass and 1hr after uncorking. I may revisit the rest of the bottle tomorrow, as I suspect this wine will open up a bit. (1207 views) | | | Tasted by Castle Peak on 4/18/2020 & rated 93 points: Drinking really well now. Layers of rich flavors and textures. Has improved a lot since 2014 tasting. (1286 views) | | | Tasted by mschonholz22 on 4/5/2020 & rated 93 points: Drink now. (1212 views) | | | Tasted by Andrew H on 2/29/2020 & rated 90 points: Deep reddish-purple. A bit of cork on nose suggests something may be wrong. But brooding ripe cherry, some plume, woodsy, musky and earthy, a bunch of sous bois. A bit of spice on finish. (1282 views) | | | Tasted by krhaugh on 2/26/2020 & rated 92 points: The wine continues to mature. Not as juicy as 1 year ago but lovely flavors in the mouth. Very refined and in a good drinking spot right now. (1318 views) | | | Tasted by mschonholz22 on 12/29/2019 & rated 94 points: Fantastic after an hour decant (1407 views) | | | Tasted by HoustonWineGuy on 11/15/2019 & rated 92 points: Wonderful medium-full bodied Pinot. Roses on the nose. Strawberries on the pallet. Delicious. (1523 views) | | | Tasted by Deadhead on 10/31/2019 & rated 92 points: Tasty juice! Enjoyed it while passing out Halloween treats... (1532 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma and Beyond: New Releases (Feb 2014)
(Kosta Browne Winery Pinot Noir (russian River) Russian River Valley) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (10/1/2013)
(Kosta Browne Pinot Noir Russian River Valley Red) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #89 (8/15/2013)
(Kosta Browne Pinot Noir Russian River Valley) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2013, IWC Issue #168
(Kosta Browne Winery Pinot Noir Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and PinotReport. (manage subscription channels) |
| Kosta Browne Producer website | Main Kosta Browne CellarTracker Wiki entryPinot 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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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