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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.1 pts. and median of 92 pts. in 427 notes) - hiding notes with no text | | | Tasted by oldcorke on 8/5/2022 & rated 97 points: Cellared since release - Drunk with very wine savvy owners of local wine bar. Truly fabulous Russian River Pinot. Flawless appearance, dark purple core with dense color to the rim. Unmistakable, characteristic nose of rich pinot fruit, snappy ripe stems, forest floor & cola. Delicious, luxurious tastes of ripe black & blue fruits. This developed exactly as one would hope, and shed a lot of it's baby fat from the early years. Could last 2-3 more years in a good cellar but... why wait? (647 views) | | | Tasted by dlduchon on 1/28/2022 & rated 75 points: Tastes like overcropped grenache from a hot vintage. Not one Pinot quality. Terrible. (852 views) | | | Tasted by EPounds on 2/19/2021: Initially, very ripe red fruit on the nose, but over time that faded away and this Pinot I did not expect to last this long was very enjoyable and balanced. (1112 views) | | | Tasted by Senso-beak on 12/30/2019 & rated 90 points: Opened and served.... dark and thin is. Hefty abv and secondary notes of plum, braised prune, cola, tast, cola, blackberry, hoisin. Still some confected sweetness along with the secondaries. Day two fleshed out a bit, smoother. Still very solid, just not electric like it’s youth. (1293 views) | | | Tasted by Dasbird on 8/9/2019 & rated 97 points: Stunning! (1530 views) | | | Tasted by mflesh on 2/24/2019 & rated 94 points: A really nice Pinot in the PRIME of its window as we speak. This wine was ALIVE. Lots of black cherry, dirty raspberry. Hint of orange peel. Still quite a bit of sweet character on the finish combined with an herbal character. Still with more acidity on the finish than I thought it was going to have. Really impressive Pinot. If you have any of these, I'd have ZERO discipline to hold them any longer (in all honesty I don't think I would even HAVE any due to the lack OF...). (1386 views) | | | Tasted by jasonh on 6/20/2018 & rated 82 points: I thought I drank my last one of these a number of these in 2016 when it was still enjoyable although long in the tooth. Now VA dominates. Light black cherry and pomegranate on the nose.
Sweetness on the front palate. Silky texture. The finish is a blob of heat and tar. This was one to be enjoyed in its youth. (1947 views) | | | Tasted by Senso-beak on 3/6/2018 & rated 88 points: Opened and poured with lamb chops. Medium to light body initially. Somewhat thin for a KB, with dense tea, concentrated strawberry, cola, red fruits. Lacking the power of a typical KB, but with air gaining traction and fleshing out. With air, fleshed out a bit and darker fruits emerged...plum, toasty reds. A bit better with air. (1492 views) | | | Tasted by mouton45 on 5/14/2017 & rated 93 points: Mother's Day dinner with grilled ribeyes, corn on the cob, baked potato and portabello mushrooms. This bottle was even close to being over the hill or even on the downslide. Two more left, and i look forward to each of them (2087 views) | | | Tasted by Cheny on 2/27/2017 & rated 92 points: Had it w chicken tagging and moroccan couscous. Still had plenty of depth and length. Closer to a french merlot than US pinot. Probably another 3 years of good drinking. (2092 views) | | | Tasted by jasonh on 9/16/2016 & rated 86 points: Probably not a wine meant to wait 11 years on but I still had a bottle bouncing around in my locker. Popped and poured. Big juicy aromatics. Cherry liqueur and pineapple stand out. The aromas were fun in small doses. The fruit was still fairly fresh but some stewed elements. Absent of any noticeable tannin. Drink um if you got um. (2274 views) | | | Tasted by VillaSprezzatura on 4/19/2016: wish we would have drank this 2 years ago (2665 views) | | | Tasted by KenK on 3/15/2016 & rated 90 points: Drinking fine, but a tad more muted on the fruit spectrum then in the past. Seems just past prime. Suggest drinking this up, sooner rather than later. (2717 views) | | | Tasted by KenK on 10/4/2015 & rated 93 points: Sweet red strawberries and milk chocolate. Not serious wine, but well made and delish! (2647 views) | | | Tasted by Andrew H on 5/24/2015 & rated 88 points: Passing its prime - deep red fruit, tasting a touch stewed (possibly heat damage not age), nice spice and hint of heat on finish. (2588 views) | | | Tasted by Paul Lin on 3/29/2015 & rated 83 points: Much better on the second day, but still a bit stewy and overdone. (2612 views) | | | Tasted by slywka7 on 12/25/2014 & rated 92 points: Christmas wine! Some bricking starting on the outer rim of this but KB always makes darker Pinot's. Nose of brown sugar, rose petal, dried cherry, herb and pomegranate. This is definitely different from the last time I had it showing more mature notes. Still some cola there dried cherry and dried strawberry but hints of mushroom and herb as well. Preferred the Sonoma Coast bottling in this vintage but still a very nice showing. (2326 views) | | | Tasted by dmcella on 11/27/2014: Agree with Senso-Beak: dark, brooding, cola, hoisin. In addition, wild berry, earth, unripe cherry skins. Quite heavy and viscous, and noticeably high in alcohol. Tastes at least partially whole-cluster fermented - some stemminess. Powerful, but not elegant. (2303 views) | | | Tasted by Senso-beak on 11/8/2014 & rated 90 points: Second bottle of the night. Opened for a bonfire and poured into paper cups lol. Thick, dark and brooding, a carpet of sweet bitter fruit, showing dark cola, hoisin and sassafrass secondaries. Potent and dense. Hard to get an exact read due to the lack of stemware and environment, but the two bottles were quickly quaffed. (1972 views) | | | Tasted by Senso-beak on 11/8/2014 & rated 90 points: Opened for a bonfire and poured into paper cups lol. Thick, dark and brooding, a carpet of sweet bitter fruit, showing dark cola, hoisin and sassafrass secondaries. Potent and dense. Hard to get an exact read due to the lack of stemware and environment, but the two bottles were quickly quaffed. (1581 views) | | | Tasted by Life At Your Leisure 🍷 on 12/16/2013 & rated 93 points: Dark crimson color turning rust at the rim with an funky nose of Russian River earth and dried herbs. The palate is rich with a smooth, meaty texture highlighted by notes of red currants, leather, sage and tobacco. Finishes long with gritty tannins. Good balance and food-friendly. Drink now with a 30-minute decant until 2025. (3287 views) | | | Tasted by jnanz on 12/6/2013: Very good pinot. Darker cherry fruit profile compared to the Sonoma. Dark fruit and spice on the nose are carried through the palate with black cherry supported by cinnamon, mace, sassafras and nutmeg spice (mulling spices?). The cinnamon on the finish is slightly complicated by a little alcohol (heat). At peak for me. (3021 views) | | | Tasted by budh on 10/13/2013 & rated 90 points: Color has faded to garnet. Aromas and flavors of raspberry, baking spices, oak, pepper, candied strawberry. Medium+ body, high acidity, medium tannin, medium+ finish. Typical KB extracted style - very ripe fruit, high alcohol, lots of body and oak (cedar, vanilla, smoke). Benefits from lots of air time. Not my favorite style, but this is a nice wine. I can see why many people prefer KBs a little younger - the style really wants lots of fruit, and this is fading a bit at this point. But I think the age has helped this mellow a bit and lighten up some. (2830 views) | | | Tasted by texaswinelover on 9/12/2013 & rated 91 points: Drink up. Always impressed by level of sweet dark fruit that kb manages to provide. Unique. Big mouthfeel despite light color, touch of heat but weighter than expected. Cola present. (2954 views) | | | Tasted by oski on 5/23/2013 & rated 95 points: Stellar bottle, notes of cherry cola, spice and depth. Seems to be at a peak, enjoyed over 3 hours with no drop off. (3747 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 Russian River Valley) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2007, IWC Issue #132
(Kosta Browne Winery Pinot Noir Russian River Valley) Subscribe to see review text. |
NOTE: Scores and reviews are the property of PinotReport and Vinous. (manage subscription channels) |
| Kosta Browne Producer website | Main Kosta Browne CellarTracker Wiki entry2005 Kosta Browne Pinot Noir Russian River ValleyWinery Notes: Our 2004 Russian River Pinot Noir is a blend of five vineyards; Cohn, Koplen, Amber Ridge, Ketcham and Castaldi. All of these vineyards lie in the middle to northern Russian River Valley. The style is deep and rich with a velvety texture that is prominent from start to finish. We recommend drinking this wine between 2008 and 2013.
Aromatics: Fresh cherry, bright raspberry and cranberry with hints of cola nut and spice.
On the palate: Bright acidity greets the palate, carrying red stone fruit and cherries. The mid-palate boasts of creamy raspberry and fresh plum. Clean, juicy structure offers an extended finish, with lingering bing cherry and raspberry.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 CountyRussian River Valley Russian River Valley Winegrowers Association | Wikipedia |
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