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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 276 notes) - hiding notes with no text | | | Tasted by CLOrta on 10/22/2023 & rated 94 points: Drink now, it’s just slightly past peak (204 views) | | | Tasted by Jay A on 4/27/2021 & rated 90 points: Seventeen years old and still going. Candied plum, cola and vanilla. This wine has lively fruit and still pretty primary. It is pretty smooth. Overall a good wine. I didn't know what to expect after 17 years ...it is a bit one dimensional and more obvious than I would have guessed.
My palate has changed over the years, and this is not really my cup of tea. I prefer a more classic Pinot with cherry fruit and more structure. Cola is not what I typically like in a Pinot. (1241 views) | | | Tasted by Winokdub on 9/27/2020 & rated 91 points: surprisingly good. Lots of fruit. Almost port like nose. Pallette fills with juicy fruit good mouthful and a nice finish. Bricking color but still hanging in there. (1222 views) | | | Tasted by Chris Keller on 4/19/2020 & rated 92 points: Garnet in color and getting lighter and browner finally after all these years. Although still kicking in the lots of fruit still present and very lively acidity on the palate and finish. Notes found were cherry blow pop, cola, vanilla, raspberry, lingonberry, earthy mushroom and white pepper. Drink now. (1423 views) | | | Tasted by Bobbusch on 11/29/2019 & rated 91 points: 15 year Pinot?. Yup and was still rocking. Great balance and the fruit was showing well without the usual “ band aid” smell for an aged wine. Last one and would say drink within the year. (1494 views) | | | Tasted by Senso-beak on 1/8/2018 & rated 89 points: Opened and poured. Quite nice and mature. Still has some KB power, showing mostly cola, hoisin, dark plum and berry notes. Hiding the ABV well on this night. Some humidity on the glyceric heat index, but not too bad. Last one...good run for these. (2097 views) | | | Tasted by sunalsorises on 5/17/2015 & rated 92 points: Smooth fruity finish. Decent depth. Very nice. (4129 views) | | | Tasted by Meerlust on 12/31/2014 & rated 92 points: 15.2% alc. Ruby red center with orange rim. Explosive nose of dark cherry, raspberry, orange blossom, celery, and cocoa. The palate is deep and dark with cherry, raspberry, cocoa, and cola notes. This weighty wine is full-bodied with balanced acidity and tannins. Overall, this is exactly what a hedonistic, yet balanced wine, should provide. It is big and dark with some oak influence, as evidenced by the chocolate notes, but it is not unbalanced, which is quite a feat. While not a vibrant as the 04 Peay Sonoma Coast, it was still a fine wine. (4304 views) | | | Tasted by AllRed on 2/9/2014 & rated 91 points: Second Sunday Group: Older California Pinots (Barb's): Cherry, spice, currant and red fruit aromas; bright. Cherry, cinnamon and raspberry flavors, with licorice and spice flavors on the finish.
My #2, Domino's #3
Group #1, 30 pts (6054 views) | | | Tasted by discoverwine on 2/9/2014: A bit past its prime. Lost the excitement. Drink up if you have any. (5210 views) | | | Tasted by Senso-beak on 12/31/2013 & rated 90 points: Opened for New Year's Eve, in preparation of Rose Bowl! Paired with rack of lamb, au gratin potatoes, etc. Ruby clear, with heady humid aromatics of alcohol, deep thick layers of steeped strawberry, raspberry. On the palate, this full bodied, beefy pinot showing a bit of age...the fruits taking on more secondary notes, soy, oak, plum, cola, iodine and espresso. Reminiscent of an aged Zin in some ways without the spice. (4754 views) | | | Tasted by davidspieker on 10/7/2013 & rated 91 points: Ripe dark cherry and spice box aromas. Dark cherry, coco, coffee and cinnamon flavors. Noticeable alcohol. Fully body with lengthy finish. (2819 views) | | | Tasted by Rojo on 3/23/2013 & rated 94 points: Cherry cola, coffee and sweet aroma of ripe red fruits. Light-medium bodied with flavors of cherries, coffee and nice balance of acidity and fruits. Finishes long with chewy persistence. Drink up!
Second night, this wine really opened up. After the initial sweetness fades, a touch of acidity connects to the dark cocoa/coffee finish. 94.
A (3147 views) | | | Tasted by wcchang on 2/16/2013 & rated 93 points: Very forward and fruity aroma with an almost overwhelming nose. Good well-structured body with balanced rich fruity flavor. It tastes great, but somehow wasn't the typical pinot noir I was expecting. Lower acidity, richer flavor combined with fuller body make this reminiscent of a cab profile. Still a great enjoyable wine. I would score this higher if you shift your paradigm a little bit. (2050 views) | | | Tasted by Wineshington on 1/26/2013 & rated 92 points: This wine is very lively, but I believe it has lost a step. Can't say that everyone in my group agrees with me. 92 is a compromise. Typically, we start the KB rankings at 93. (2278 views) | | | Tasted by astrauss on 10/31/2012 & rated 92 points: Some sign of aging or rusting at the edges as the color is not a ruby red as younger KB wines are. Cherry cola on the nose with a touch of vanilla and soy. Dark cherry tea and a touch of allspice in the mouth. Sweet finish. Some alcohol noted as well. My wife liked this wine a lot and she is not a big red wine lover. I enjoyed it as well. Fruit held up better than I thought. Purchased from the winery and held in my cellar since 2007. (2678 views) | | | Tasted by MLwine on 10/30/2012 & rated 88 points: Good fruit, but too alcoholic and monolithic. (2388 views) | | | Tasted by Senso-beak on 6/18/2012 & rated 91 points: Opened for Birthday wine #2. PnP with Salmon. Agile pour with light ruby to clear with slight oranging. Dense action, heat and oak on the nose, with classic KB elements of molasses, black cherry, toast, even some scalded marshmallow. Maturing fruit nuances featuring brown turbinado, fermenting strawberry, soy, hoisin with a broad swath on the finish. Has lost some of the electricity, but exceptional nonetheless. Day two revealed darker elements, lots of black cherry, a little funk, and cola on the nose. Some ETOH. Briary and ripe on the long finish. (2392 views) | | | Tasted by DougLee on 5/21/2012 & rated 90 points: Opened for a large family dinner. Everybody loved it. I got a taste. Healthy nose of red fruit, iodine, soil. Big and vivacious on the tongue with sweet tannins and a bold finish. Lower acidity. Impressive wine with a big personality. Not my favorite style but very good for what it is. (2557 views) | | | Tasted by dwanek on 1/13/2012 flawed bottle: Terrible. Prune smell and taste dominates. Stored at 55F. Disappointed. (2954 views) | | | Tasted by winotoo on 9/18/2011 & rated 90 points: Not over the hill. (3163 views) | | | Tasted by jfont123 on 8/24/2011 & rated 92 points: Paired with spicy flat steak. Memorable wine with notes of strawberry, cherry and some mushrooms...No need to wait, drink up. (3320 views) | | | Tasted by pelwart on 7/23/2011 & rated 92 points: It is time to finish this vintage. The color was showing shades of rust. Decanted for an hour and it opened up nicely, not as full flavored as the bottle I had last year. (3286 views) | | | Tasted by lewisrise on 6/24/2011 & rated 92 points: Good depth (3430 views) | | | Tasted by wineismylife on 5/8/2011 & rated 91 points: WIML91
Tasted non blind. Opened and glass decanted 1 hour before serving.
Garnet color in the glass, fairly clear looking. Nose of Briar patch, spices, black berries and black cherries. Flavors of berries, cherries and raspberries. Medium acidity, medium tannins, medium to full bodied. Drink over the next 3 years plus or minus. Give it a little air beforehand. (3693 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #40 (8/1/2006)
(Kosta Browne Pinot Noir Russian River Valley) Login and sign up and see review text. | By Jancis Robinson, MW
JancisRobinson.com (7/14/2006)
(Kosta Browne, Pinot Noir Russian River Valley Red) Subscribe to see review text. | By Allen Meadows
Burghound, 3rd Quarter, 2006, Issue #23
(Kosta-Browne Winery Pinot Noir Russian River Valley Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2006, IWC Issue #126
(Kosta Browne Winery Pinot Noir Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of PinotReport and JancisRobinson.com and Burghound and Vinous. (manage subscription channels) |
| Kosta Browne Producer website | Main Kosta Browne CellarTracker Wiki entry2004 Kosta Browne Pinot Noir Russian River Valley #7 in the 2006 Top 10 Wines from WS
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Winery notes:
Our 2004 Russian River Pinot Noir is a blend of four vineyards; Cohn (20% name recently changed to Benovia Vineyard), Koplen (35%), Amber Ridge (30%) and Bly (15%). All of these vineyards lie in the middle to northern Russian River Valley. The style is deep and rich with a velvety texture that is prominent from start to finish. We recommend cellaring this wine until 2007 with additional cellar time being beneficial.
Aromatics: Fresh red stone fruit, raspberry and deep cherry with hints of 5 spice, cola.
On the palate: Rich raspberry and juicy ripe cherries predominate. Layers of cinnamon, plum and vanilla create an elegant backdrop to the solid core of stone fruit. Enjoy the long, silky finish of cherry and cocoa.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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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