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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 461 notes) - hiding notes with no text | | | Tasted by The Count on 3/8/2024 & rated 97 points: Just a beautifully aged Pinot. Don’t wait too long as it is certainly showing its age, but drank perfectly on its own and paired with seafood. Dried red fruit, mild leather, lots of pleasure. (242 views) | | | Tasted by bobby a on 6/17/2023 & rated 91 points: Still drinking beautifully,dark cherry, color starting to fade on the edge. (814 views) | | | Tasted by BobbaWA on 4/9/2023 & rated 93 points: Had a funky barnyard flavor. Drank side by side with a 2011 KB Sonoma, and this one was much more expressive. (894 views) | | | Tasted by brianofthevine on 1/17/2023 & rated 90 points: Red cherry, strawberry, and red plum fruit. Muted notes of cola, red licorice and spice. Seems to be fading a bit now at 13 years with not much acidity left and decent finish. Had the RRV at the same time and it was slightly better...but either way, drink up. (1135 views) | | | Tasted by DjSIII on 6/24/2022 & rated 90 points: Aged well. Maintained its dried fruit flavors (1259 views) | | | Tasted by red freddy on 5/26/2022 & rated 92 points: 14.4% abv.
Received partial bottle to try from a neighbor.
Had a sip. Clear Dark Ruby Red in the glass. Delicious; subdued yet persistent and complex flavors of Cola and Cherry. Smooth tannins. Nice acidity and pleasant lingering finish. (1176 views) | | | Tasted by IAmVintage on 4/30/2022 & rated 90 points: Nicely aged Pinot with good cherry through mid-palate, but lost the long finish we knew earlier on. Fun 2010 Sonoma Coast shootout with Williams Selyem (winner), Hartford & Fort Ross Pinots. (818 views) | | | Tasted by jlgnml on 3/19/2022 & rated 90 points: As usual for Sonoma, light color, good fruit, fading a bit on the finish, it was a quick P&P. Drink m (871 views) | | | Tasted by JuliannaDHS on 2/8/2022 & rated 91 points: Like a bottle from 2 years ago, this is mellowing but still enjoyable. Red fruit is showing a patina, but its there. (899 views) | | | Tasted by Deadhead on 1/1/2022 & rated 92 points: Always tasty! (747 views) | | | Tasted by Skymech on 11/13/2021 & rated 89 points: Juicy black cherries and plums with a little remaining oak. There is a lingering bitter note in the finish which is the only flaw. Very good, not great. (723 views) | | | Tasted by gsiokis on 6/19/2021 & rated 92 points: Last bottle and by far the best; Similar notes from 1st bottle but a touch better. Previous Note: Still in a good place at 10 years but would recommend drinking these up sooner than later. The primary flavors are in the background with the secondary and tertiary ones taking center stage. I didn't notice any bricking. Color remains in a pale garnet hue...similar to the other comments. Finally, I would recommend a short decant... (1164 views) | | | Tasted by winepog on 4/8/2021 & rated 91 points: Drinking well right now. Excellent wine. (1152 views) | | | Tasted by jlgnml on 3/26/2021 & rated 92 points: Very pleasing on a hot and humid night. (1123 views) | | | Tasted by Burgundy Al on 1/25/2021: Lots of black cherry throughout with very good concentration. Still nicely fresh. Clearly an extroverted, opulent wine, but barely able to retain reasonable balance... or close enough for a wine this ripe. Not exactly my style of wine, but well made in this style. (2156 views) | | | Tasted by matt182 on 11/29/2020 & rated 90 points: Not a lot of evolution from last bottle in 2012, still clear cherry red color, really tiny copper fading rim, sweet nose of black cherry, cacao, ginger snap and saddly some heat from the 14,4% alcohol content. Surprisingly fresh on the attack, same red fruits with bay leave notes, crash a bit on a the mid palate but sails on a solid finish with mineral and spices. Very good. (1547 views) | | | Tasted by gsiokis on 10/16/2020 flawed bottle: Flawed; Kept at personal cellar (55F) (1100 views) | | | Tasted by corkscrews on 9/19/2020 & rated 90 points: Still holding up four years after last time tried, easy drinking, but drink now. www.winelx.com (1021 views) | | | Tasted by davudvl on 8/15/2020 & rated 92 points: This was was awesome. (1042 views) | | | Tasted by KaupCava on 7/29/2020 & rated 90 points: Prune-y fruit. Red cherries late in palate. Disappointing on first taste. However, that initial nose and taste blew off, revealing more dark cherries with now a hint of plum. Full mouthfeel and body. Lingering finish (992 views) | | | Tasted by krhaugh on 7/22/2020 & rated 95 points: Decanted about 1 hour. It has been 2 years since we last tasted this vintage. It was good then, it is better now. Absolutely beautiful bottle of wine and still going strong. 10 year old Pinot. WOW. (858 views) | | | Tasted by gsiokis on 7/13/2020 & rated 91 points: Still in a good place at 10 years but would recommend drinking these up sooner than later. The primary flavors are in the background with the secondary and tertiary ones taking center stage. I didn't notice any bricking. Color remains in a pale garnet hue...similar to the other comments. Finally, I would recommend a short decant... (800 views) | | | Tasted by dkentaustin on 6/21/2020 & rated 94 points: Pretty garnet color. Strawberry and raspberry on the nose with a hint of rhubarbs and red meat. Blueberry taffy, cherry cola and mountain laurels with soft gorgeous tannins. Lovely long finish. Really drinking at its prime. (808 views) | | | Tasted by vintagecyclone on 5/10/2020 & rated 83 points: Held a bit too long. First bottle was over the hill and not enjoyable. Second was much better but still past it’s prime. (1050 views) | | | Tasted by Twopawsup on 4/25/2020 & rated 93 points: Drinking real nice at 10 years old. Pale garnet in color with medium legs. Cinnamon, cedar and strawberry on the nose. Cherry cola, raspberry and tea on the palate. Long leathery finish. (1036 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Sonoma...A Thrill a Minute (Jul 2013)
(Kosta Browne Winery Pinot Noir Sonoma Coast) Subscribe to see review text. | By Allen Meadows
Burghound, October 2012, Issue #48
(Kosta Browne Winery Pinot Noir - Sonoma Coast Villages Red) Subscribe to see review text. | By Gregory Walter
PinotReport, Issue #81 (9/15/2012)
(Kosta Browne Pinot Noir Sonoma Coast) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2012, IWC Issue #162
(Kosta Browne Winery Pinot Noir Sonoma Coast) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Burghound and PinotReport. (manage subscription channels) |
| Kosta Browne Producer website | Main Kosta Browne CellarTracker Wiki entryKosta 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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