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2005
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| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 29 notes) - hiding notes with no text | | | Tasted by Frank Murray III on 12/5/2017: Hell, 10 years since I had one of these and the irony of how I got a glass of it was b/c of my neighbor, who had won the bottle at last year's Falltacular event. He had tried to open the bottle and the cork went to hell on him. He rings the bell, has a KB Miron in his hand and it's one of those "I did not see that coming moment'. He gave me a glass before he went back home with the bottle, it was served at room temp (high 60s, which was a touch too warm for it). I was surprised on one hand how the wine had held up since 2005, showing fruit and it didn't seem to be turning old to me. I was not though liking the more cough syrup like notes that the wine shows now. My perception is driven b/c my taste in PN has vastly changed since my previous bottle from 2008, and also that I believe the wine was served a bit too warm. Perhaps chilled down some, the balance would be better but it lacked it. For me, I see no benefit in aging a wine like this, but what the hell do I know, as a guy who drinks fragile wines, with high acid, take my comment and TN here as you wish. (1559 views) | | | Tasted by rmartin on 1/3/2014 & rated 93 points: was worried about this but really enjoyed this. pop and pour. typical big KB nose still plenty of fruit. still some life left! (2324 views) | | | Tasted by budman on 11/18/2012 & rated 91 points: Not nearly as good as the last bottle. Missing a 'WOW' factor that I usually get from KB. (2490 views) | | | Tasted by wineismylife on 5/5/2012 & rated 92 points: WIML92
Tasted non blind. Opened and glass decanted 30 minutes before serving. Followed over 2 hours.
Garnet color in the glass, clear looking throughout. Nose of thistle, berries, a hint of white pepper, a bit of dried herbs and cherries. Flavors of berries, cherries and raspberries. Medium acidity, medium tannins, medium to full bodied. Drink or hold. I'd drink. Showing well right now. (2946 views) | | | Tasted by budman on 10/9/2011 & rated 94 points: Even better than the last bottle. (3252 views) | | | Tasted by Sweet Nancy on 7/10/2011: Typical big KB Pinot wine with dark color, brambly fruit on the nose and palate. Spice on the mid palate with a long finish. Served cool at cellar temperature and enjoyed with grilled pork ribs. (2484 views) | | | Tasted by WetRock on 5/18/2011: Back to School in the Cellar (The Restaurant at Kellogg Ranch): Nose of cranberries and apple skins. More lean feeling than expected but somewhat chunky and short. This probably could have used more air to be fair but I'm not such a fan of these these days. (2448 views) | | | Tasted by CRAUBER4242 on 2/27/2011 & rated 93 points: Needed 1+ hours of air. Nice mix of black cherry, anise and forest floor on the nose with black cherry notes following on the creamy palate. Nice long finish. A good wine. (1785 views) | | | Tasted by shaferguy91 on 10/24/2010 & rated 93 points: Popped and Poured. Rich black cherry fruit with a wonderful long finish. Nice job. (1777 views) | | | Tasted by CADomer on 9/4/2010 & rated 92 points: Enjoyed this wine at the Hitching Post with a New York Steak. A slightly different flavor profile than typical with KB, this was deep, dark, and dense. It was gushing with black fruit, dark chocolate, and baking spice for a succulent hedonistic experience. (1902 views) | | | Tasted by budman on 7/25/2010 & rated 93 points: Hitting on all cylinders. Lots of fruit , vanilla, and spice. (1964 views) | | | Tasted by Sweet Nancy on 7/5/2010: Very big wine with tons of black fruit and spice. Popped and poured (into plastic cups unfortunately) at a Fourth of July party. Very well balanced. Will treat the remaining two bottles with more respect! (1988 views) | | | Tasted by pjhr on 5/11/2010 & rated 93 points: As delicious as the last bottle! (1983 views) | | | Tasted by Winetex on 3/16/2010 & rated 90 points: 90-91 pts; This was better without the food as the food was probably masking some of the complexity of the wine. Ready to drink now. (2207 views) | | | Tasted by wineismylife on 3/16/2010 & rated 91 points: Tuesday with the Texes (Amici's Signature Italian, Carrollton, TX): WIML91
Tasted at an offline. Garnet to dark garnet color in the glass, clear hue throughout. Nose fo raspberries, thistle, black berries and black cherries. Flavors of black berries, black cherries, a hint of currants and some bitters on the medium to long finish. Medium acidity, medium to firm tannins, medium to full bodied. Drink or hold. (2553 views) | | | Tasted by shaferguy91 on 3/14/2010 & rated 93 points: Not decanted but still delicious. (2134 views) | | | Tasted by nvandyk on 11/30/2009 & rated 94 points: Wow, this has really hit a great drinking window. It's a big, lush pinot that is more opulent than most KBs I've had. Don't get me wrong, I love KB but this one has a depth of fruit with a lot of plum to my palate in addition to the characteristic cherry. It still has a fair amount of heat on it, which is part of the KB profile, but the fruit is phenomenal. (2458 views) | | | Tasted by Screameagle on 9/3/2009 & rated 89 points: I really liked this pinot when we first started drinking it after an hour decant but by the end of the bottle for me it faded. Joan on the other hand liked it a lot from the beginning to the end. Seems to be in it's prime. (2508 views) | | | Tasted by pjhr on 4/29/2009 & rated 94 points: Absolutely delicious ripe dark cherry and spice aromas and flavors with layers of complexity and a long long finish. Drinking great now! (2424 views) | | | Tasted by wineismylife on 3/30/2009 & rated 91 points: WIML91
No formal notes. Garnet to dark garnet in the glass, clear hue throughout. Nice nose, somewhat feminine compared to most KB SVD offerings, note of flowers, perfume and mixed berries. Flavors of berries on the palate with just a tiny Rosella's type grapefruit thrown in. Light to medium acidity, medium tannins and body. Drink over the next couple of years is my recommendation. (2530 views) | | | Tasted by Frank Murray III on 9/6/2008: 9/6/08 OC Wine Dinner (Nesai In Newport Beach, CA): As much as I liked this wine earlier in the year when we tasted it with MB during the KB dinner we held in the OC, the wine showed killer once again. Plush, sexy and really well-balanced. A silky feel and despite the size of the wine, it succeds completely. Love this bottling. (3126 views) | | | Tasted by Paul Lin on 9/6/2008 & rated 92 points: OC Wine Dinner (Nesai - Newport Beach, CA): Given the relative rarity of this bottling, I feel fortunately to have tasted it twice (thanks FMIII!). Rich and dense, but with lots of personality, this Pinot was my WOTF. Notes of dark chocolate, dark cherries, black raspberries, and Asian spices. The only Pinot that could actually stand up to our food, but even if there was no food present, we would all be bowing down to this goddess of a wine. This wine makes me go Schwing! 92-93 points. (3159 views) | | | Tasted by peternelson on 7/4/2008 & rated 92 points: Simon’s: Wow! Very nice med. aromatic nose, but pure, classy elegant rasp, grt balance, concentration w/out being overwhelming; nice oak bal.--barely noticable. Excellent structure, will do great for years. Jeff (1153 views) | | | Tasted by Vette Z06 on 5/29/2008 & rated 94 points: A wonderful Pinot with a great nose and big dark fruit, chocolate with a touch of spice. Good finish. I decanted for 1 hour and it took an additional hour in the glass to really shine! I admit that I am partial to the Kosta Browne style but this was very nice! (2928 views) | | | Tasted by Frank Murray III on 4/20/2008: This is the first CT note on this wine but given the small production (total of 4 barrels made), not surprising. The group at my end of the table seemed to really resonate on this wine, as it's a sexy thing for sure. I asked Michael about whole cluster, as the wine seemed to show it, but he told me there was none--interesting how the aromatics would express that complexity. Side by side the with SC, the Miron shows darker. Plush palate, pure fruit and depth, with kiwi and a sweet blue fruited expression. Beautiful and packed. (2756 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 Miron Vineyard Sonoma Coast) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2007, IWC Issue #132
(Kosta Browne Winery Pinot Noir Miron Vineyard Sonoma Coast) 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 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 Sonoma CountyMendocino CountySonoma Coast * Sonoma Coast AVA (Wikipedia)
* Sonoma Coast AVA (Wine Institue) |
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