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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 268 notes) - hiding notes with no text | | | Tasted by CRAUBER4242 on 5/20/2023 & rated 93 points: Needed about 2-3 hours of air. It showed bricking and some porty notes at first and then after the 3 hour mark and later it was great. Notes of red cherry, cola and strawberry with candied red cherry notes on the lush rich palate. (471 views) | | | Tasted by Senso-beak on 10/20/2018 & rated 90 points: Opened and enjoyed - quite nice still - not as powerful of course but nice fruit and showing well still. Lively, not flabby, not to hot, not too oxidixed. Cherry predominant, with some oaky strawberry. Last of this bottling, and still will hold for another 10 years. (1713 views) | | | Tasted by ParisWino on 1/5/2018 & rated 90 points: Exceeded expectations. Big in style, of course, but not over the top (not at all a cherry cola bomb) -- I think age has softened some of its brash youthful exuberance, but what is left is a fairly tasty bottle of Sonoma pinot. It was a crowd pleaser. (2137 views) | | | Tasted by bobadopolis on 11/30/2016 & rated 94 points: Thanksgiving 2016. No decant. Spectacular wine. (3468 views) | | | Tasted by KenK on 12/31/2015 & rated 91 points: Very good typical KB ripe cherry aromas with milk chocolate finish. Showing a bit of age, suggesting time to drink up. A real crowd pleaser tonight. (4648 views) | | | Tasted by Meerlust on 7/20/2015 & rated 86 points: Light red center with orange tint throughout. The nose is ripe and full of dark cherry, raspberry, maple, and floral components. On the palate, there is a touch of candied dark cherry, raspberry, and BBQ spice. Structurally, the acidity is apparent in this medium-bodied wine and the alcohol pokes through a little on the mid palate. The finish is long and ripe with dark cherry and raspberry. Overall, I probably waited too long on this one. In its youth, it was a big, ripe wine that fit together well, but at this point, the fruit has overtaken the structure creating a slightly flabby, candied profile. (4655 views) | | | Tasted by King of all vines on 11/27/2014 & rated 93 points: Soft. Straight juice. No tannins. Damn Good. Perfect with Thanksgiving feast. (4471 views) | | | Tasted by Senso-beak on 9/2/2013 & rated 90 points: Opened and poured, showing a bright ruby with slight oranging. The nose has mellowed a bit from the early days, and so has the fruit, offering a rounder but sweet attack. No detectable heat, three's brown sugar, molasses, cola, stewed cherry strawberry, very nicely integrated oak. The electricity, boldness, vivacity and sheer power has faded, but this is still very pleasant. (5949 views) | | | Tasted by Rojo on 8/27/2013 & rated 93 points: This bottle is way better than the one I had two years ago. While the one 2 years ago seems on the way down, this one is on peak right now. Silky smooth and really tasty. Finish was just okay though.
A (4850 views) | | | Tasted by gwkozar on 6/20/2012 & rated 93 points: Wine Dinner, best of: Terence had in cellar. changed significantly over 90 minutes. started with easy cherry, then added layers including cola and espresso, Best wine of night.
drank alongside other best of: 1998 Plumpjack Cab Sauv Oakville, 1998 Château Cos d'Estournel, 2004 Arnaldo Capraii Sagrantino di Montefalco Collepiano, 2001 Vina Almaviva Puente Alto Cab Sauv/Carm/Cab Franc Blend, 2004 Kosta Brown Pinot sonoma Coast. (5775 views) | | | Tasted by parathesis on 11/25/2011 & rated 92 points: This has aged well. Enjoyed it very much, my wife thought it to be a little hot. (6293 views) | | | Tasted by Rojo on 10/9/2011 & rated 90 points: Balanced and still a nice bottle of wine. Maybe on its way down. (5792 views) | | | Tasted by Senso-beak on 9/24/2011 & rated 93 points: Silver Lane's last night. Paired with Lavender and sea salt rubbed rack of lamb. This wine has evolved nicely over the years. I recall when KB was fresh out of the gate, earning blockbuster ratings and this was a pillar of youthful exuberence, of full throttle fruit in a high octane package. This wine has evolved in a nice way, toning down a bit of the racy and bozy elements, retaining a bounty of fruit and complexity. We have the classic KB nose containing cherry, oaken shavings, cola, sassafras and esters. This threw a minute amount of sediment, a first for a KB for us. Complex, mid-weight with a long finish. Served slightly chilled, this didn't feel overly hot and went down very quickly. A superb wine aging very well indeed. Will hold last several bottles for many years to come. (4554 views) | | | Tasted by chateaumiller on 8/9/2011: EXCELLENT
Plenty of time left in this bottle. Still very pronounced fruit forward style with acidity to keep it longer. Big spice adding to the big fruit makes this a fun and hedonistic CA Pinot. On the bigger end of the spectrum this bottle rings true to the KB style. (4954 views) | | | Tasted by vinole on 2/23/2011 & rated 90 points: WS Group Mid-Winter Offline (Himmarshee's - Ft. Lauderdale, FL): Medium to full body, forward candied cherry fruit with a little heat on the finish. No earth or funk to speak of. Not my favored style of pinot, but scoring at 90 points as it is well made for the big, fruit driven style of pinot. (5216 views) | | | Tasted by TwistedArmadillo on 2/16/2011 & rated 90 points: I had intended on doing a vertical tasting with this against the 05 and 06 SC vintages, but after reading the latest posts I decided to drink my last 04 SC. Wow, awesome wine. The color is a beautiful garnet color. The nose has subtle fruit and chocolate, with leather, smoke, tobacco and licorice on the palate, and a slow soft finish. This wine will likely last a bit longer; I am glad that I opened it...outstanding. (4507 views) | | | Tasted by Sweet Nancy on 11/16/2010: The last bottle of five obtained directly from the source upon release mirrors the last bottle consumed in March 2010 with the exception that it shows more brown on the color and less acidity on the finish. Time to drink these wines. Candied cherry with less dark fruit. Very well integrated but short on the finish. (4943 views) | | | Tasted by pjhr on 10/31/2010 & rated 95 points: Last of the 04 KB SC. Simply a fabulous ultra ripe pinot that continues to astound!
And for $32, those were the days. (4979 views) | | | Tasted by wineismylife on 8/24/2010 & rated 91 points: Tasted non blind. Opened and glass decanted 30 minutes before serving. Followed over the next 2 1/2 hours. Garnet to dark garnet color in the glass, clear hue throughout. Nose of Briar patch, black berries, black cherries and just a hint of cola. Flavors of tart berries, raspberries and cherries. Medium acidity, medium tannins, medium body. Drink now. 91, perhaps 92. (5384 views) | | | Tasted by jimmythesaint on 8/8/2010 & rated 92 points: Drank my last 04 KB and it did not disappoint. The wine has evolved nicely from a fruit bomb to more medicinal and earthy components. Had a slight resemblance on the nose to the 1997 Calera Mills. This wine may not last as long but is presently drinking well. (5326 views) | | | Tasted by blaine on 7/3/2010 & rated 92 points: Fantastic, drinking very well right now (5519 views) | | | Tasted by charbo on 4/12/2010: great wine here (6206 views) | | | Tasted by Sweet Nancy on 3/25/2010: Served cool directly from storage, this wine shows candied cherry and a hint of strawberry and spice on the finish. At room temperature the wine shows some heat on the finish. Cherry cola, spice and a bit of syrup. (5894 views) | | | Tasted by riccodog13 on 3/1/2010 & rated 88 points: Ripe, flamboyant aromas of cola and black cherry supported by a bit a toasty oak. Rich, full-bodied flavors displaying juicy black cherry and plum fruit, again with just a hint of oak. Not at all elegant, but a well made wine for those who enjoy big pinots. At its peak now. Drink now. 88 pts. (6322 views) | | | Tasted by muredskin14 on 2/21/2010 & rated 82 points: Fading quick, resembles more Oregon style Pinot but with too much lingering acidity and missing fruit. Not happy, though not entirely surprised with how the KBs are aging (6330 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 Sonoma Coast) Login and sign up and see review text. | By Allen Meadows
Burghound, 3rd Quarter, 2006, Issue #23
(Kosta-Browne Winery Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, May/June 2006, IWC Issue #126
(Kosta Browne Winery Pinot Noir Sonoma Coast) Subscribe to see review text. | By Richard Jennings
RJonWine.com (10/28/2008)
(Kosta Browne Pinot Noir Sonoma Coast) 12 pts., my #1 and group's #1; medium cherry red color; big raspberry and berry nose; hot, berry and milk chocolate palate with baking spice, Necco wafer and green notes; medium finish 89+ pts. 89 points |  By Gary Vaynerchuk
Wine Library TV, Kosta Browne Taste Off With a Ringer...Blind, Episode #271 (7/6/2007)
(Kosta Browne Pinot Sonoma) #2; COLOR-dark; NOSE-a mint, farm aspect, soil mixed w/ raspberry component; some dark components; TASTE-huge mouthfeel, really like the overall complexity; similar to #1, but not as much heat; more polished, very smooth & elegant; perfectly made; this winemaker really knows what they're doing; - the soil, the terroir & the overall fruit are SINGING; a true expression; this wine KILLS, the total package, completely brings the Thunder; WS-95; GV-95 95 points |
NOTE: Scores and reviews are the property of PinotReport and Burghound and Vinous and RJonWine.com and Wine Library TV. (manage subscription channels) |
| Kosta Browne Producer website | Main Kosta Browne CellarTracker Wiki entry2004 Kosta Browne Pinot Noir Sonoma CoastWinery Notes:
Our 2004 Sonoma Coast Pinot Noir is a blend of four vineyards; Kanzler (36%), Guisti Ranch (17%), Pleasant Hill (17%) and Dutton-Manzana (30%). All of these vineyards lie in and around Green Valley, which is one of the coolest regions in Sonoma County. This region produces exotic Pinot Noir, which is deep, complex and full of dark cherry, berry and clean earth components. We recommend cellaring this wine until 2007 with additional cellar time being beneficial.
Aromatics: Deep cherry and blackberry accented with hints of mushroom and cedar.
On the palate: Boasting a black fruit profile our Sonoma Coast Pinot Noir represents the true terrior of the Sonoma Coast appellation. Hints of earth and leather offer depth while juicy cherry and blackberry make up the dark, rich structure. Hints of plum, shitake mushroom and dusty cedar round of the finish.Kosta 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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