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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 74 notes) - hiding notes with no text | | | Tasted by brasstab on 2/12/2024 & rated 94 points: WOTN. Kosta opulence without overt extravegance. Maybe it's because of the bottle age. Either way, it delivered on fruit, structure and savory notes. (487 views) | | | Tasted by thebonnydooner on 10/7/2023 & rated 93 points: Lovely clear bright dark cherry colour, nose is more black and red cherry, pure without a lot of secondary notes. Palate is more of the same, ripe, sweet red and black cherry fruit, very smooth tannins, decent acidity. really nicely balanced on the finish. Delicious. One of my better KB's to date. Really good and drinking about peak. (730 views) | | | Tasted by NapaGuy69 on 9/28/2023 & rated 89 points: Bright acidity, strawberry and raspberry fruit, earthy finish, nice Pinot with characteristic Monterrey area flavors. IMO drinking at peak now (645 views) | | | Tasted by margaux321 on 8/15/2023 & rated 95 points: Color, clear ruby red; 1st nose, strawberries and raspberries. 2nd nose, cassis, sour cherries and Barberries. On the palate, great balance of fruits and tannins, medium to big body. (836 views) | | | Tasted by vino_per_tutti on 1/23/2023 & rated 93 points: Bright, clean cherry color right from the pour. Big, sensual aromatics of sour cherry, cherry, orange peel, sandalwood, cardamon and cedar. Fruit-forward (but in a good way) on the attack, with lush, mouth filing flavors. Velvety on the medium-long finish. Bigger than a typical Cali Pinot, but consistent with the appellation. Very good. (1414 views) | | | Tasted by krhaugh on 7/17/2022 & rated 94 points: Drinking extremely well right now. (1879 views) | | | Tasted by Schiffy on 6/20/2022 & rated 94 points: In the past 18 months, this Pinot Noir has developed more concentrated, rich strawberry fruit notes with hints of dried cherry. The finish is longer with more integrated fruit...much improved. (1544 views) | | | Tasted by Twopawsup on 1/9/2021 & rated 92 points: Really has opened up nicely since I last tasted in 2019. Bright ruby color now with nice nose of berries, cedar and violet. Raspberry, orange peel and black cherry on the palate. Long silky finish. (3430 views) | | | Tasted by ELH on 1/2/2021 & rated 92 points: Bright and fruity, cherries and raspberries, but needed a little time to open up. (2800 views) | | | Tasted by Schiffy on 12/6/2020 & rated 92 points: Bright, sour cherry fruit with hints of spice and lavender. Needs about 30-45 minutes to open up to become more expressive with secondary flavors such as raspberry and cola. (2583 views) | | | Tasted by EpochMD on 12/1/2020 & rated 92 points: Initially very muted, so much so I almost pulled out another bottle, but this really is a very subdued take but has complexity and a sultry character of dark cherry, a bit of earth and a long dulcilate finish. Very nice and unique, not explosive, but has its own sultry verve. 92 (2323 views) | | | Tasted by wendyinwlv on 11/15/2020 & rated 80 points: Too acidic for me, should wait to drink for at lease a year or two (2097 views) | | | Tasted by agbanker on 10/18/2020 & rated 93 points: Nice clear ruby red color. Great aroma of cherry, raspberry and roses. Medium viscosity with well balanced tannins and surprisingly good acidity which makes it more versatile with food. Flavors of ripe blackberries, hint of cardamom and allspice. Very long finish. Needed 2 hours of decanting to open up. Probably a little early in it's evolution, needs another 3 years to mature and will last another 15 years. (1067 views) | | | Tasted by wino121 on 9/7/2020 & rated 92 points: Vinturied into decant, consumed over several hours.
Correct to the AVA, and less over worked than most of their wines.
Slightly dusty tannins followed by opulent fruit.
Great with food.
Drink now thru 2024. (1264 views) | | | Tasted by DrLes on 6/22/2020 & rated 93 points: It was good last year but a little tight, but spectacular this year. Bright notes, very soft lingering after taste. The Russian River vineyards are still my favorite Kostas, but this was close. (1518 views) | | | Tasted by mreinitz on 3/28/2020 & rated 91 points: Lighter, with less in-your-face fruit, than most KB pinots but it fleshed out overnight and was bigger and for me more enjoyable on the second day. (1646 views) | | | Tasted by air guitar & pinot noir on 3/24/2020 & rated 91 points: This KB Pinot reflects the terroir of the Santa Lucia Highlands with subdued red fruit notes and an underlying herbal quality. A bit more austere than other KB appellation offerings but still enjoyable. (1460 views) | | | Tasted by EM_MB on 3/23/2020 & rated 93 points: 30 min decant then drank over 2 days. Already open and expressive. Equally good both days, throughly enjoyable. Drink now. (1538 views) | | | Tasted by jkvedar on 1/25/2020 & rated 92 points: Similar to my last notes (1644 views) | | | Tasted by jkvedar on 4/28/2019 & rated 92 points: I opened this a few hours before consumption and did not find it closed. Very fruit-forward and floral on the nose. Mouth-filling on the palate with strawberry and cherry flavors. Well-balanced with good acidity. Long, pleasant finish. (3041 views) | | | Tasted by Twopawsup on 4/4/2019 & rated 90 points: Definitely needs more time in the bottle very closed right now. Pale purple in color. A bit earthy on the nose with hints of oak and cedar. Raspberry and bing cherry trying to break through on the palate. Light satin like finish. (2778 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 entryPinot 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 Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaSanta Lucia HighlandsAppellation: Wine Artisans of Santa Lucia Highlands | Winegeeks article
AVA Website
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