2005 Kosta Browne Pinot Noir Miron

Community Tasting Notes (26) Avg Score: 92.2 points

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  12/5/2017 - Frank Murray III wrote:

  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.

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  1/3/2014 - rmartin Likes this wine: 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!

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  11/18/2012 - budman wrote: 91 Points

  Not nearly as good as the last bottle. Missing a 'WOW' factor that I usually get from KB.

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  5/5/2012 - wineismylife Likes this wine: 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.

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  10/9/2011 - budman wrote: 94 Points

  Even better than the last bottle.

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