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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 91 pts. in 654 notes) - hiding notes with no text | | | Tasted by Burgundy Al on 8/26/2023 & rated 86 points: Winefool Going Away Party and Cellar Depletion (Jack's Bistro - Chicago IL): Tasted 2 days ago, note from memory. Getting tired but clearly still alive. Better than the 2006 Koplen, but not as good as the Sonoma Coast 2007. (1321 views) | | | Tasted by Senso-beak on 3/15/2023: PnP, spaghetti and meatballs night. Medium body with clear liquidy and glycerol. Medium strawberry on the nose, with the pomegranate reduction braise so typical. On the palate, watery fruity notes, again strawberry. There's some deeper bruised fruit notes as well, and some evidence that this is a pinot. Solid. (685 views) | | | Tasted by BobbaWA on 12/1/2021 & rated 94 points: Was waiting for a life changing event to open our first-ever bottle of KB purchased, but decided that Wednesday, Dec 1st was fine. Wine is starting to rust just a bit, but still full of fruit and complexity. Cherries come through, but so does a hint of licorice and many other harmonious elements. I wouldn't wait any longer to open if I had more. Lovely. (1708 views) | | | Tasted by RedorDead on 8/22/2021 & rated 93 points: Amazing at this age it is still this fresh. (1840 views) | | | Tasted by JoeDwine on 1/25/2021 & rated 91 points: With Artichoke Calzone.... showing its age, baker’s chocolate, sage, Brazil nuts? very linear except fruit about gone...
2nd Hour-more integrated Brown Sugar, Cherry Pit, dusty light tannin
think this will still go a little further in a couple of years.
3rd Hour-Going stronger and finish is strong. Upgrade score to 91.
Day 5 from 187ml-with Duck Confit salad- fading but good compliment to food. Apricot, Pruned dark fruit with cherry and more Burgundian profile. (2182 views) | | | Tasted by Chrisinroch on 1/11/2021: No formal notes but drinking nicely from passive cellar since release (1835 views) | | | Tasted by Paul Lin on 10/19/2020 flawed bottle: Corked (1783 views) | | | Tasted by oaxaca90049 on 9/30/2020 & rated 92 points: Still drinking beautifully. (1111 views) | | | Tasted by ebruin12 on 5/31/2020 & rated 90 points: A llittle past it’s prime IMO (1165 views) | | | Tasted by Senso-beak on 10/17/2019 & rated 89 points: Opened and poured. Showing some age.....medium body, plummy, pomegranate, cherry elements. A bit hot. Showing pedigree, though not spectacular. (1520 views) | | | Tasted by J @ y H @ c k on 3/29/2019 & rated 93 points: Decanted for an hour and then followed for two hours. This is really, really good. Light Barolo violet nose. Smooth, just starting to take on some of the tertiary flavors of age. I guessed it was a 2005 Hospices Premier Cru. Red fruit. Very long finish. No Calif pinot funk. Great balance with an almost velvety mouth feel. Some spice and a bit of acidity. Will probably last another decade. (2227 views) | | | Tasted by JonnyG on 1/31/2019 & rated 90 points: 2006 Retrospective (Central Coast, CA): Outperformed the KB Russian River of the same vintage, with an enjoyable mix of strawberry and framboise notes. Nothing memorable though... (2233 views) | | | Tasted by dslaven on 12/15/2018: Drank at 2 Spring Bar with Lauren. Could be a little late. Not as concentrated as some more recent years. (2083 views) | | | Tasted by Andrew H on 5/2/2018 & rated 92 points: Still doing well … fruit a touch faded but nice chocolate and spice notes. A hint of heat but well within control. (2670 views) | | | Tasted by Chiantihound on 2/27/2018: Smooth but still Cali style Pinot. Coca-Cola. (2478 views) | | | Tasted by numcwrt2 on 12/17/2017 & rated 93 points: Adequate acid, tannins resolved, strong notes of black cherries. Drinking terrific and likely at its peak but should hold a few more years. If memory serves, this particular bottling (Sonoma Coast) always drank 'sweeter' than the RR counterpart, but that has seemed to tone down to some extent. I wish remained on this list as I always thought KB was the better of the Pinot Posse producers. (2230 views) | | | Tasted by Eric.S on 8/5/2017 & rated 91 points: Deeelicious. Tannins totally resolved, but some fruit remains, although it doesnt pop like it probably used to. Raspberry, strawberry, cherries, milk chocolate, and an unexpected freshness uplifting the palate, like underripe watermelon. A truly silky finish, but a touch of heat detracts.
Probably a bit past prime, drink up! (3070 views) | | | Tasted by winepog on 10/5/2016 & rated 91 points: Drinking well, but time to drink up - my sense. (6504 views) | | | Tasted by UpfromtheCellar on 3/2/2016 & rated 84 points: Aged Cherry cough syrup. The 14.8% came through loud and clear (just like cough syrup.....) and the lack of acid and other fruits only exacerbated the remaining savory-ness of this hot mess.
I'm not really blaming anyone but myself for this one - I mean I knew when I bought it I was probably making a BIG mistake but I wanted to see what the new turks were doing at the time so I pretty much (totally) ignored common sense and joined the long line of lemmings marching over the cliff. Somehow there is a certain undefinable comfort in numbers (I mean if X zillion are lining up to buy this it must be good, right?!). Umm, no.
Storage conditions were perfect since I obtained this at release from the winery (underground, commercial refrigeration system, yada yada yada).
OK so is it just my particular palate or this particular bottle (I mean the reviews, even recent ones have been strong)? With respect to the particular bottle all I can say is that an earlier one tasted a few years back was just as bad so...... and as for my palate, ok, I get it - we're all different so I shared my newly opened bottle with several others, WITH NO PRIOR COMMENTS, HINTS, EYE ROLLING, SNICKERS, WHATEVERS. The first person said tasted like some kind of bad youngish port wine or something and they refused to drink more. The second person said it smelled burnt or cooked and mentioned the cherry cough syrup which I had already picked up on.
So what do I think is behind the ratings disparity? I'll save those thoughts for another day, but we just went back to the cellar and brought up a nice O-noir to drink with dinner instead! (7547 views) | | | Tasted by RAMwines on 9/22/2015 & rated 92 points: Opened immediately after removal from the cellar, at 55 degrees. Let it breath, and warm up, for about 30 minutes. Nose was full of spices and a chocolate earthiness from the first sniff. On the palate, the wine seemed somewhat closed. I procrastinated for another half hour or so and the wine began to open. Lots of spices with come tannins slowly coming through. As the next hour went by, some berry fruit began to emerge. All in all, a very enjoyable Pinot from a not-so-great vintage. Kosta Browne is hard to beat.
Well, then again, there's always Rochioli Single Vineyards. (8251 views) | | | Tasted by PJHaveron on 7/31/2015 & rated 94 points: Best bottle we've had of this vintage - elegant and polished from the first sip, great mix of bright berries with just a bit of earthiness - still drinking really well. Gorgeous garnet color. Paired perfectly with fish and veal entrees at a French bistro. Lovely stuff. (8132 views) | | | Tasted by jlgnml on 6/25/2015 & rated 94 points: Wow, drinking well, needs time in a great glass, like a Zalto. Bright color, tasting pinot natural, strawberry, good finish, still has time and that s what a great btl of wine needs. (7235 views) | | | Tasted by Andrew H on 4/12/2014 & rated 90 points: In a very good place right now. Heat seems to have burned off. (6992 views) | | | Tasted by travelme on 4/12/2014 & rated 92 points: My last bottle. A dark purple in color. Nice hints of strawberry, bing cherry, and baking spices. A really smooth and classy Pinot. Highly recommended. Paired nicely with a beautifully prepared steak at Central Market in Petaluma. (5404 views) | | | Tasted by scott davis on 3/26/2014 & rated 90 points: Medium purple in color, with cranberry, sandalwood, and black tea aromas. On the palate, red berry, blueberry, sweet leather, and wet earth flavors show. Round mouth feel, with a bit of heat on the finish. (4875 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Kosta Browne Producer website | Main Kosta Browne CellarTracker Wiki entry2006 Kosta Browne Pinot Noir Sonoma CoastWinery Notes:
2006 Vintage
Pinot Noir - Sonoma Coast drink between 2009 and 2014
Our 2006 Sonoma Coast Pinot Noir is a blend of four vineyards. Three of these are located near the southern end of the Russian River Valley appellation. The fourth, Gap's Crown, is near Penngrove, which is highly influenced by the Petaluma Gap's cooling influence. The wines from this region are rich in dark fruit, clean earth and broad texture. We recommend drinking this wine between 2009 and 2014.
Aromatics:
Complex and enticing. Ripe black cherrry, lush blackberry with earthy undertones of mushroom, smoke and a dusting of cocoa.
On the palate:
A true expression of Sonoma Coast, the 2006 vintage is deep and exotic with layers of ripe black and red fruit and a touch of pie crust. This dense wine fills the palate and yet exhibits hints of minerality, with a lengthy finish. The intense flavors of blackberry, green tea and earthy notes are a prelude to a very long, elegant 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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