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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.1 pts. and median of 93 pts. in 19 notes) - hiding notes with no text | | | Tasted by LikeABC on 11/16/2023: very good showing. Maybe just past it's peak but drinking very well right now, will open my last one in the next year (201 views) | | | Tasted by shaferguy91 on 5/30/2023 & rated 91 points: Maybe on downhill side. Starting to taste syrupy to me. (277 views) | | | Tasted by wineismylife on 10/29/2021 & rated 93 points: WIML93+
Tasted non blind.
Dark garnet color in the glass, clear looking throughout. Nose of Birch, black pepper and black cherries. Flavors of black cherries, black raspberries and plums. Medium acidity, medium tannin, full bodied. Drink now. (480 views) | | | Tasted by JS1056 on 10/22/2021 & rated 95 points: Best KB I have tasted.
This is a big Pinot but not to the point of distraction. Silky smooth and easy on the palate.
Black cherry, plum are still very present. Some spiciness mid palate but the fruit is still the star. Not a one trick pony but I wouldn’t consider it complex either. But it works.
The finish is long. (378 views) | | | Tasted by wineismylife on 8/14/2021 & rated 93 points: WIML93
Tasted non blind.
Garnet color in the glass, clear looking throughout. Nose of flowers, birch, black berries and black cherries. Flavors of black raspberries, black cherries and black berries. Medium to bright acidity, medium tannin, full bodied. Drink now. (497 views) | | | Tasted by CRAUBER4242 on 12/24/2018 & rated 95 points: No formal notes but this was screaming good. I agree with CADomer’s assessment. (1274 views) | | | Tasted by CADomer on 12/16/2018 & rated 93 points: Deep, rich and complex. I feel like the Giusti and Koplen fruit are standing the tallest at this point, with their darker and spicier notes. (957 views) | | | Tasted by richardbianchi1@gmail.com on 11/9/2018 & rated 97 points: Rich, smooth with black cherry and licorice aromas. Superb wine. (929 views) | | | Tasted by shaferguy91 on 2/27/2018 & rated 93 points: no decant. (1209 views) | | | Tasted by budman on 2/24/2018 & rated 94 points: Soft cinnamon, and red fruits. Superb. (984 views) | | | Tasted by AlphaL on 9/24/2015 & rated 94 points: Tasted this at Brooks Pinot Envy 2015. Very rich and lush with a dark color. Ripe dark cherry and blueberry on the nose. Full bodied with a nice layered mid-palate balanced with just the right amount of tannin and acid. The finish is long. Always great! (1773 views) | | | Tasted by Silkeyj on 8/22/2014 & rated 89 points: Very full fruit forward Pinot. Definite earthy barnyard follows. Medicine on the finish. Would be better with some soft cheese to cut and reveal it. (3227 views) |
| By Gregory Walter
PinotReport, Issue #96 (7/15/2014)
(Kosta Browne Pinot Noir 4 Barrel California) Login and sign up and see review text. | By Josh Raynolds
Vinous, May/June 2014, IWC Issue #174
(Kosta Browne Winery Pinot Noir 4 Barrel California) 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 CaliforniaNapa Valley.http://www.stagecoachvineyard.com/vineyards/our_vineyards.php
Santa Ynez.http://www.everyvine.com/org/Camp_Four/vineyard/Camp_Four/ |
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