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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 93 pts. in 76 notes) - hiding notes with no text | | | Tasted by Spaniard on 12/1/2012 & rated 84 points: Drink now. It will not get better with time. Decanting did not help the wine evolve through the night. The nose was powerful with a distinct black cherry jam aroma with undertones of pine. In mouth, the wine was overly muscular lacking the acidity to compensate for the 14.7% alc. This bottle will finish you before you finish the bottle. I found it very tiring. (3698 views) | | | Tasted by wineismylife on 9/17/2011 & rated 92 points: WIML92-93+/-
Tasted non blind. Opened and served immediately.
Garnet color in the glass, a little dust looking. Nose of berries and cherries that flows straight through to the palate. Some floral notes on the nose with some added plum flavors on the palate. Medium acidity, fully resolved tannins, full bodied. Drink now. (3787 views) | | | Tasted by Jay A on 9/9/2011 & rated 88 points: At first the wine was a heavy dark cherry, cola and spice, but the wine was just heavy and monolithic. After 15 minutes, the texture became lighter and more delicate. The wine however developed a soapy quality that wasn't all that pleasant. I used to like KB wines, but I think after about half dozen of them, my palate has moved on. (3885 views) | | | Tasted by theodore3 on 8/21/2011 & rated 89 points: Seems a bit over the hill to me. (3705 views) | | | Tasted by spretzer on 10/1/2010 & rated 94 points: this a beautiful wine. It has come together well. a great nose of cherries and spice with enough backbone to make it really work. Loved it. (4140 views) | | | Tasted by Erik R. on 8/7/2010 & rated 93 points: also suprised that this came together nicely. spice with still great acidity. delicate. (2244 views) | | | Tasted by muredskin14 on 4/3/2010 & rated 96 points: honestly very surprised this one has come together so well and not become an acid drop given its age and style. simply delicious notes of cherry, spice and hallmark KB richness that has toned down just a little with age to achieve balance and finesses in a Pinot that is still full bore. a great "wow" wine. looking forward to walking through the 04-07 in the coming weeks to compare notes. (2396 views) | | | Tasted by pjhr on 1/10/2010 & rated 96 points: Simply delicious! Last bottle, wish I had more. (2452 views) | | | Tasted by Prego on 12/31/2009 & rated 93 points: My first time trying Kosta Browne and I was pleasantly surprised. It's not your typical big over the top Cali Pinot. Decanted 2 hours. While it has loads of upfront red fruits, it was just minerally and acidic enough to put it in balance. Tannins were well integrated. Terrific effort. Would place this (next to) last in a lineup. Would definitely buy again. Had it on NYE with W&S, drank with sausage stuffed mushrooms, and goat cheese stuffed dates w/ prosciutto. (3006 views) | | | Tasted by mdstenner on 12/6/2009 & rated 50 points: Dark cherry, spice, clove, cinnamon nose. Massive glyceral 'tate'. No actual taste. Just alcohol. Weird. As tasty as revolting. This isn't how wine should taste. This isn't a natural wine. It has a saccharine flavor. (2484 views) | | | Tasted by assaf on 10/30/2009 & rated 95 points: Beautiful wine. Great balance and length. Just delicious! (2768 views) | | | Tasted by Jack on 5/29/2009 & rated 93 points: Ready to drink with a half hour decant. (2774 views) | | | Tasted by wineismylife on 5/18/2009 & rated 91 points: WIML91?,PURPLE91
Tasted May 18, 2009.
Opened and glass decanted about 30 minutes before serving. Followed over about 90 minutes thereafter. Dark garnet color in the glass, clear hue throughout. Subdued nose of rose petals, white pepper and mixed berries. Flavors of mixed berries and cherries with a dash of red currants and a bit of bitters on the medium finish. Medium turning towards tart acidity, medium plus tannins, medium to full body. Drink over the short term. This is ready to go IMHO. (2861 views) | | | Tasted by glg on 3/9/2009 & rated 81 points: My only bottle, so I don't know how it tasted in its youth, but I suspect this one has had its better days behind it. Much of the KB wow-factor on the nose is gone. The wine is a little unbalanced, even at cellar temps. There is the dreaded cough-syrup note starting to emerge. Finish is a little hot on the back of the palate and clumsy. Not complex and not eartly, just a little light in the fruit department. BTW, the 2003 RRV pinot was among my all time favorites, but I consumed those all some time ago. I was disappointed with the 2003 Kanzler in this showing. (2959 views) | | | Tasted by thomaskeil on 3/7/2009 & rated 91 points: Decanted 2 hours. Very similar to my experience of a year ago. (Really) Great nose of powerful cherries, vanilla, and a piney, spicy underbrush expression, but some heat as well. Rich somewhat sweet fruit-based palate with some acidity, soft tannins, and a slight etoh component. Actually was a terrific companion to seared tuna over a lentil salad with mango. Not sure how long this will go, but my guess is that this wine has plenty of life ahead (although I likely will not be able to confirm as this was my last bottle). (2885 views) | | | Tasted by wineismylife on 12/17/2008 & rated 92 points: DAWGS December 2008 (Mi Piaci's in Addison, TX): WIML92
Tasted December 17, 2008 at an offline.
Opened and decanted about 3 1/2 hours before serving. Dark garnet color in the glass, clear hue throughout. Nose of black cherries, black berries and some black raspberries. Flavors of black berries and black cherries. Light to medium acidity, medium tannins, medium to full body. Just a little hot on the nose but not offensive. Drink over the shorter towards medium term with some air time first. (3597 views) | | | Tasted by yui on 11/1/2008 & rated 90 points: In your face pinot. Fun to drink. No elegance to it. But powerful. Last bottle. Paid $45 at retail, but not worth much more to me. Some of the heat is very evident. Like paint thinner. Cola and a bit piney? Fruit is very dark. Ultra long finish, which makes me like it some. I liked the one I had over a year ago, but maybe my taste is changing. I'm on their list now, and it's good, but may not get more esp. they are becoming $$$. (2962 views) | | | Tasted by dbkitc on 10/14/2008 & rated 91 points: Cherry/blackberry cola and spice dominates this big, lush pinot. A wonderful wine. (91) (3095 views) | | | Tasted by spretzer on 9/21/2008 & rated 95 points: I have been holding onto this bottle for awhile, but a special occasion and the reviews convinced me to open it and it was awesome. It was a big wine yet well balance with some cherry, cola. It was a full mouth of wine without being overwhelming and hot. I loved it. (3105 views) | | | Tasted by pjhr on 9/6/2008 & rated 96 points: Layers and layers of rich hedonistic black cherry and blackberry aromas and flavors with cedar and spice notes culminating in a long long finish. (3114 views) | | | Tasted by Screameagle on 9/6/2008 & rated 95 points: After reading the recent glowing posting on this wine I thought it was time to open one of these. So glad I did. This wine as good as it was when it was when it was young is even better now. A monumental effort by Michael Browne. Definitely one of the best KB I've ever consumed and that's saying a lot. Should hold for at least another 3 maybe 5 years. (3169 views) | | | Tasted by orcharddude22 on 9/5/2008 & rated 94 points: It is a sad day, last bottle of the Kanzler's. This is seemless and drinking as well as it can. Baking spices, pine notes, earthy and red fruit. Fabulous. (3101 views) | | | Tasted by spotfin on 5/19/2008 & rated 88 points: Jammy, syrupy, heat on the finish, not really my thing anymore. (3298 views) | | | Tasted by zheem on 5/4/2008: Opened tight, aromas woke up with spice and berries. Very tasty, but alcohol was distracting. Freinds enjoyed it. (3210 views) | | | Tasted by Winetex on 4/28/2008 & rated 91 points: Balanced and complex with raspberry and spice aromas and flavors. Maybe a bit more candied than I prefer but not overwhelming. No hint of heat on the finish. Velvet mouthfeel as all tannins and acid are completely integrated. Good wine. This wine might be on a downslope - it was our last bottle but if I had any more I would drink them short term. (3051 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.Kanzler VineyardKanzler Vineyard began in 1996 as the dream of Steve and Lynda Kanzler. The vineyard location is near the edge of the Petaluma Gap land channel known as the Sebastopol Hills, which is a microclimate characterized by morning and evening fog, breezy afternoons and bright, but mild afternoon sun. The cooler temperatures allow for an extended hang time and produce grapes of uncommon intensity and complexity. The Kanzler Vineyard is usually the last Pinot Noir vineyard we harvest. The gently sloping vineyard is a former apple orchard, near the town of Sebastopol. Consisting of clones 115, 667 and Pommard, this vineyard delivers complexity, strength and purity, along with wines exhibiting a sensuous mouth feel. Kosta Browne's first vintage of Kanzler Vineyard was in 2002.
©2012 Kosta Browne WineryUSAAmerican 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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