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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 513 notes) - hiding notes with no text | | | Tasted by Senso-beak on 9/29/2023 & rated 89 points: Opened and poured - heady, dark purple to black braised char elements, ripe strawberries, blackberries, etc. Potent juice. Still fairly lively and ripe. (924 views) | | | Tasted by Burgundy Al on 8/26/2023 & rated 89 points: Winefool Going Away Party and Cellar Depletion (Jack's Bistro - Chicago IL): Tasted 2 days ago, note from memory. I liked this wine in its youth, and am surprised to see how well it has held up. Bright enough to allow the fleshy cherry fruit to remain fresh and vibrant enough. (1820 views) | | | Tasted by kzkpt on 1/24/2023 & rated 86 points: Spent, muddy and flabby. (1415 views) | | | Tasted by BobbaWA on 12/2/2021 & rated 95 points: We drank the 2006 last night, and I gave it a 94. This vintage is better, fuller, rounder. (2299 views) | | | Tasted by kzkpt on 10/10/2021 & rated 89 points: Big improvement after an hour in the glass. More integrated, but still not all there. (2355 views) | | | Tasted by kzkpt on 10/9/2021 & rated 86 points: Dark garnet, a little muddy on coravin pour. Fruits still prominent, but overcome by somewhat sour/acidic rush. Partly from the alcohol, but more than that. Let's see if this improves on getting some air. (1532 views) | | | Tasted by skinut on 10/5/2021 & rated 88 points: Past its prime - my bad.
Pruny, boozy. Drinkable, but not particularly enjoyable. (1610 views) | | | Tasted by NY Wino on 12/23/2020 & rated 95 points: Decanted for an hour before drinking. The wine is drinking beautifully. Big but soft edged mouth coating fruit, smooth tannins with nice acidity and a long delicious finish. Great at 13 years of age. (1827 views) | | | Tasted by Andrew H on 12/19/2020 & rated 91 points: Deep red purple tinge. Hint of strawberry. Some ripe cherry. Earthiness and whiff of chocolate. Still doing well but little upside to holding. (1095 views) | | | Tasted by Senso-beak on 3/25/2020 & rated 90 points: Opened and poured. Dark, medium bodied. Braised jammy notes, bruised fruit and charry hoisin and smoked plums. Some deep boysenberry and blackberry syrup. Still quite lively, and not too cloying or one dimensional. Very solid. I enjoyed this over the 2007 Smith Hellenthal we recently had. (1599 views) | | | Tasted by wineismylife on 9/5/2019 & rated 92 points: WIML92
Tasted non blind. Opened and served immediately. Followed over about two hours.
Dark garnet color in the glass, clear looking throughout. Nose of Kirsch, black pepper, black berries and black cherries. Flavors of black cherries, black berries and black raspberries. Medium acidity, medium tannin, full bodied. Drink now. (2123 views) | | | Tasted by winepog on 8/3/2019 & rated 91 points: Has aged well. I think KBs benefit with a little age. (1770 views) | | | Tasted by Doctor Koulodare on 7/14/2019 & rated 95 points: Twelve years in and still rocking it. An intense raspberry cherry cola attack, plush and supple mouthfeel, super concentrated. Wow! (1723 views) | | | Tasted by jroberts86 on 2/17/2019 & rated 92 points: well done, held up nicely. Elegant and refined. drink now (1974 views) | | | Tasted by dslaven on 12/28/2018: With Derek Winthrop. Superb!!!!! (1749 views) | | | Tasted by scott davis on 12/25/2018 & rated 93 points: Slightly-bricking purple in color, with lifting aromas of dusty black cherry and rose petal. The palate shows full flavors of blackberry, raspberry cobbler, sandalwood, and tea. Medium-long finish. (1537 views) | | | Tasted by BobbaWA on 9/5/2018 & rated 92 points: Lovely light fruit and a touch of spice. (1763 views) | | | Tasted by Senso-beak on 8/26/2018 & rated 90 points: Opened and poured with HP Shepards pie. Some oranging. Braised hoisin plums and cola.....dark profile. Strawberry and Blackberry jams. No insane heat. Full bodied, mellowed. (1665 views) | | | Tasted by kstoddard on 5/3/2017: Horrific (5050 views) | | | Tasted by MC2 Wines on 12/14/2016: Acker Holiday Auction (A Voce Madison): Coming off the heels of some old world and old world-like wines this was a bang in your face wine. Very fruity. Very intense. What I prototypically think of as California Pinot (red fruits, pepper, low acidity). (6060 views) | | | Tasted by Burgundy Al on 11/18/2016: Acker Pre-Auction Tasting Wines & In-Auction Dinner Wines (Zuma - New York NY): Small glass, brief note. Black fruit, very ripe but on the correct side of borderline balance. Not really finessed, but certainly fun. (6551 views) | | | Tasted by MC2 Wines on 11/18/2016: Acker Auction - November (JK's birthday) (Zuma in NYC): We have a few younger vintages of these so interesting to see what it's like with some more years on it. Very fruity. That classic cherry cola that you hear about. It's pretty low acidity. There is a touch of maybe sassafras or something similar which tempers the fruit some (but also lends the cola comparison). Also fairly light - not a heavy wine. I enjoyed it. (5917 views) | | | Tasted by brianofthevine on 11/6/2016 & rated 92 points: Red cherry, strawberry, cranberry, and plum fruit. Has some spicy elements to it with caramel notes, and a subtle earth component. Nice smooth, long finish. (4410 views) | | | Tasted by pmarlo on 10/2/2016 & rated 93 points: Good solid cork and thanks KB for spending money on them. Garnet in color and wonderfully matured wine. Fruit still licking good but now with integration of other elements only aging can bring. This producer makes age worthy pinot and there was no sign this was close or over the hill. Wonderful mouthfeel, and noted the palate and saturated also. Great vintage. (2248 views) | | | Tasted by AccaDacca on 8/25/2016 & rated 92 points: Big and brawny, with balance. Enjoyable if you like Pinot that way. (2641 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 entry2007 Kosta Browne Pinot Noir Sonoma CoastOur 2007 Sonoma Coast Pinot Noir is a blend of four vineyards. Two of these vineyards, Dutton Manzana and Kanzler are located near the southern end of the Russian River Valley appellation at the upper end of the Petaluma Gap. The remaining two, Gap’s Crown and Terra de Promissio, are located in the southern portion of the Sonoma Coast appellation lying directly in the path of 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 2010 and 2016.
AROMATICS: Dominant notes of ripe raspberries and dark cherries. Slight traces of wet stone interplay with the fruit and encourage you to taste.
ON THE PALATE: Overlapping flavors of boysenberry, dark cherry, traces of nutmeg, savory baking spices and mouthwatering acidity mingle in perfect balance. The distinct fruit grabs your attention with its mid-palate saturation which is the precursor to a long, delectable finish. This is the perfect combination of intensity and elegance.
V I N E Y A R D D E T A I L S
VINEYARD SOURCES:
Gap’s Crown, Terra de Promissio, Dutton Manzana and Kanzler
PRIMARY FERMENTATION DETAILS
HARVEST DATES
Gap’s Crown: October 2nd, 3rd and 7th
Terra de Promissio: September 27th and 28th
Dutton Manzana: September 8th
Kanzler: September 26th and October 6th
BRIX AT HARVEST
24.8° - 26.9°
COLD-SOAK TIME
5 days average
FERMENTATION TIME
9 days average
FERMENTATION TEMP
87°-89° F peak
B A R R E L P R O G R AM
PERCENTAGE OF
NEW FRENCH OAK
45%
BARREL AGING
16 months
F INI SHED WINE DE TA I L S
ALCOHOL
14.5%
PH
3.69
TITRATABLE ACIDITY
5.8 g/L
BOTTLING DATES
January 12th and 13th, 2009Kosta 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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