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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 92 pts. in 440 notes) - hiding notes with no text | | | Tasted by talbot61 on 7/24/2023: Boston Wine & Poker, Lincoln, Mass.: Lots of vanilla, some detectable alcohol, and an exotically spicy profile -- cardamom and clove. Last September, we had the Kosta Browne Kanzler Vineyard from the same vintage (thanks to Michael M.), and that wine was very advanced, with a lot of wet-leaf flavor. This one, by contrast, still seems to be in its prime. (Michael M. guessed that this one was a Wind Gap Pinot, which is pretty darn close.) (605 views) | | | Tasted by Senso-beak on 1/1/2020 & rated 88 points: Opened and poured. Thinish and glycemic, some bricking on the rim. Very neutral on the nose. Heat and fruit one the palate. Opening with air, gaining traction. A little thin and hollow on day two +. The RRV bottling seems better at this point. (1781 views) | | | Tasted by JonnyG on 11/9/2017 & rated 91 points: I liked it better than a prior bottle I had a few years back. Fresh and energetic despite a tawny coloring that has developed. Ripe but not jammy, just lacking in complexity, making it a bit dull despite the pedigree. (2876 views) | | | Tasted by Eric.S on 6/6/2017: Hanging in there, but not for much longer. Bruised red fruits under a veil of prune, raisin, and burnt caramel. Smooth texture. Enjoyable, but probably better a few years ago. (4220 views) | | | Tasted by oaxaca90049 on 5/29/2017: Still drinking beautifully. Just a gorgeous bottle of wine. (4309 views) | | | Tasted by Senso-beak on 3/16/2017: Opened and poured. A thin light to dark pink liquid, showing plenty of cola, spicy rhubarb, strawberry and raspberry notes. Lacking the intensity of its youth but still enjoyable! Will update more. (4574 views) | | | Tasted by Senso-beak on 1/7/2017 & rated 90 points: Opened and poured. The cork crumbled up as I was extracting it - very soft in the middle. Thinnish on the open, with a lighter coloring to clear at the rim. There's a deep glyceric fruit cocktail sauce element at play here on the palate. Still some elements of sweet fruit, strawberry and raspberry. With air, the body fleshes out, revealing more cola and darker fruit notes....substantially better with air. Hiding the 15% pretty well. Overall not as electric as it once was, but still very delicious. (3733 views) | | | Tasted by JonnyG on 12/2/2016 & rated 86 points: Not a great showing: candied and monolithic, lacking in complexity or finesse. Overripe for my taste. (3032 views) | | | Tasted by MadTownWine on 1/30/2016 & rated 92 points: Really sorry this is my last bottle. Pale red w browning at edges. Crisp acidity and ape cherries dominated. Still medium finish. Really enjoyed this. Would be fun to check in in a couple more years if I had any left! (3632 views) | | | Tasted by mzimberg on 1/10/2016 & rated 78 points: Too dark. Smells and tastes like cherry coke, with a smack in the face of vodka-like alcohol in the finish. Not nearly interesting enough at its price point. (3680 views) | | | Tasted by KenK on 9/6/2015 & rated 91 points: Was poured into an empty plastic water bottle and comsumed at Ravinia over two hour Frank Sinatra Jr, concert, so not entirely fair review. High toned sour cherry flavors with a candied like appeal. Showing some signs of maturity on the fringe, but still a good drink. (3821 views) | | | Tasted by Andrew H on 4/12/2015 & rated 92 points: still going strong … ripe cherry, a hint of cola, a touch of heat, and some surprising sous bois. (3850 views) | | | Tasted by Neat Water Back on 2/16/2015: Drank over two days. Very zin like, it this was tasted blind that would be my first guess. Drinking well in my opinion and should have a couple years left. My wine in the glass showed ruby red to the rim and had a lovely bouquet. (4031 views) | | | Tasted by decaturwinedude on 2/15/2015 & rated 70 points: Ack. Not my cup of tea. Robitussen, flat cherry coke, and Kool Aid (pun intended). (2535 views) | | | Tasted by wiskytango on 1/29/2015: Not my style of pinot, but as a wine, I loved it. Big, warm, chewy, gingerbread nose, velvet on the tongue... I dig it. Felt like it had nice age, but by no means was it dead. It was happening. Decanted and enjoyed over 3 hours. (2405 views) | | | Tasted by skinut on 12/25/2014 & rated 92 points: Held up very nicely contrary to naysayers. Strong deep fruit. Completely different style from Oregon Pinots consumed before this bottle. More Zin-like than PN, but that is K-B style. Either you like it or not. I, for one, appreciate both styles. Very enjoyable. I think it was wise to consume the Oregon Pinots before this. No reason to hold back on this but I think it could easily last another 5 years and continue to please. (2176 views) | | | Tasted by Rojo on 10/23/2014 & rated 91 points: Consumed two nights ago. Silky texture with bright red fruits aroma and flavors yet but with emerging secondary flavors of earth and leather giving this wine complexity.
A (2344 views) | | | Tasted by Senso-beak on 7/3/2014 & rated 91 points: Opened w/lamb rack. Deep, dark and brooding, mocha colored. Asian secondary spices, cinnamon, sassafras, 200 year old wood, blueberry, fudge. Heavy, solid core of dense fruit, definitely in the secondary phases of maturation, cola coming out with air, madjool date compote, ribbons of nearly rotten strawberry, fermented raspberry. Missing the electricity of its youth, yet transformed into a aged, sophisticated wine. Very nice indeed. (2730 views) | | | Tasted by Meerlust on 3/7/2014 & rated 90 points: 15% alcohol. Dark ruby center with a slight orange tint near the rim. The fragrant nose explodes from the glass with dark cherry, red raspberry, cola, earth, and spice. The rich palate is stacked with red raspberry, rhubarb, cocoa, and spice. Medium-bodied wine with adequate acidity and a long finish. Overall, this is a hedonistic wine with good acidity and none of the overblown characteristics some have criticized. (3490 views) | | | Tasted by Rollerball on 2/22/2014 & rated 92 points: Mellowed but still potent, its classic persona augmented with edgy complexity, ethereal weight, a sense of smoothness, and surprise cinnamon touches on the finish. Alcohol pokes through here and there. Still drinking well but keep close watch. (3542 views) | | | Tasted by UpfromtheCellar on 1/8/2014 & rated 84 points: Just because you can doesn't make it right. This overly ripe, overly extracted, overly fermented (15%+) overly concentrated, overly everything may be a cali-noir "tour de force" but it doesn't really taste all that nice and pairs with food even less!
Of course there's nothing some orange juice and sangria spices cant' cure but at the price they send these bottles out the door, its a tad bit pricey.....
Obviously I am not a fan of this style of Cali-noir but I don't know many wine drinkers who really are. Oh, I know lots of posers, but they only count to pay too much, not to actually know the value of anything. I have long ago dropped my coveted mail list subscription and moved north to Oregon.
Now I just have to clean the sludge out of my cellar. (3978 views) | | | Tasted by jnanz on 12/3/2013: Excellent Pinot that has aged better than I would have expected, provided its youthful, rich, fruit-forward style. Fruit remains, as do more integrated cola / sassafrass notes. The fruit remains in the rich candied cherry to blackberry range. Secondary tea notes are evolving on the finish. I would probably enjoy this over the next couple of years. Likely at peak. (3847 views) | | | Tasted by jcoriston on 7/5/2013 & rated 93 points: I was worried I waited too long on this wine, but after a few sips my fears disappeared. Surprisingly fruity, flavorful and smooth. Open now if you're sitting on this wine. (3899 views) | | | Tasted by winejnky on 5/25/2013 & rated 93 points: Nose of cinnamon and strawberries; tart red berries and a long medium finish. Definitely has a Burgundian profile with CA oomph, really good! (3657 views) | | | Tasted by winepog on 3/1/2013 & rated 93 points: Drinking very well right now; cellared very nicely... (4187 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gregory Walter
PinotReport, Issue #49 (11/15/2007)
(Kosta Browne Pinot Noir Sonoma Coast) Login and sign up and see review text. | By Allen Meadows
Burghound, 4th Quarter, 2007, Issue #28
(Kosta-Browne Winery Pinot Noir Sonoma Coast Red) Subscribe to see review text. | By Josh Raynolds
Vinous, May/June 2007, IWC Issue #132
(Kosta Browne Winery Pinot Noir Sonoma Coast) Subscribe to see review text. | By Richard Jennings
RJonWine.com (6/30/2007)
(Kosta Browne Pinot Noir Sonoma Coast) Light medium red color; big, ripe black cherry nose; ripe, big, cherry and black cherry candied palate, very extracted, hot; medium-plus finish 90+ pts. (voted WOTF by a plurality of the group) 90 points |
NOTE: Scores and reviews are the property of PinotReport and Burghound and Vinous and RJonWine.com. (manage subscription channels) |
| Kosta Browne Producer website | Main Kosta Browne CellarTracker Wiki entry2005 Kosta Browne Pinot Noir Sonoma Coast Producer notes and tech sheet
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Winery Notes: Our 2005 Sonoma Coast Pinot Noir is a blend of four vineyards: Kanzler Miron, Demeo and Dutton-Manzana. All of these vineyards lie in and around Green Valley, which is one of the coolest climates in Sonoma County. This region produces exotic Pinot Noir, which is deep, complex and full of dark cherry, berry and clean earth components.
Aromatics: Bold black cherry and blackberry accented with hints of mushroom and cocoa.
On the palate: True to the appellation, the 2005 Sonoma Coast is brimming with dark, deep fruit. Hints of earth and black tea offer depth while juicy plum and blackberry make up the mouth-coating, rich structure. Hints of boysenberry, 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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