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| Community Tasting Notes (average 92.7 pts. and median of 93 pts. in 14 notes) - hiding notes with no text | | | Tasted by Elpaninaro on 2/25/2023: deepish red color, aging rim, soaring nose of cherries and violets, firm earth and a bit of grey stone, on the palate full and ripe CA Pinot with cherry, berry, warm earth and a hint of cola, sweetish, good length.
***+, ready to drink (337 views) | | | Tasted by wineismylife on 9/21/2022 & rated 93 points: WIML93
Tasted non blind.
Garnet to dark garnet color in the glass, clear looking throughout. Nose of black cherries, black berries and dark plums. Flavors of black raspberries, black cherries and black boysenberries. Medium acidity, medium tannin, full bodied. Drink over the short term. (361 views) | | | Tasted by wineismylife on 4/8/2022 & rated 93 points: WIML93
Tasted non blind.
Garnet to dark garnet color in the glass, clear looking throughout. Nose of birch, soapstone, black pepper and black cherries. Flavors of of black cherries, black raspberries and plums. Medium to tangy acidity, medium tannin, full bodied. Drink over the short term. (575 views) | | | Tasted by jimmythesaint on 12/12/2021: Drank after a brief decant. Dark, lush and full of spice. Just started to hit the drinking window with plenty of shelf life. Paired well with miso cod and wagyu filets at local restaurant. (805 views) | | | Tasted by Old Man Rivers on 11/26/2020: Was corked (776 views) | | | Tasted by sfwinelover1 on 11/26/2019 & rated 91 points: Glass at a party last night. PnP, and the wine could probably have used some time to breathe. Powerful nose of sweet blackberries and cherries. Similar on the palate with some vanilla and oak. Dark, full-bodied, thick legs. Good persistence, long legs, moderate tannins, any acidity is totally integrated. Rich and delicious with no heat, but Riesling Fan hits the nail on the head in noting the lack of acidity doesn't give this wine the structure the price point merits. It's a matter of personal preference, but at wine searcher's listed price, I'd prefer a Chambertin (or even 2!). From my perspective, don't even think about pairing this with fish. Although this is big, lack of acidity makes me think that this won't be a long term ager. (1374 views) | | | Tasted by CADomer on 11/1/2019 & rated 92 points: No official note, but in a good place right now. (806 views) | | | Tasted by dbkitc on 1/3/2018 & rated 93 points: Bright, big with lots of fruit but not overly done. The alcohol is not noticeable and there is good zip. One of the best KB pinots I have tasted. (93) (1627 views) | | | Tasted by Rieslingfan on 12/21/2017: Not sure what I was expecting when my dad offered to open this, but it was something this well-mannered. While it was certainly a Pinot on the bigger side, it was not jammy or hot. The fruit ran towards blackberry and black cherry. There was a spice and vanilla component, but it was not overwhelming. Overall I found it quite drinkable, though I wished for a bit of tannic structure. It had good acidity, but I wanted a bit more backbone. Certainly not the Kosta Browne I remembered from the old days, this was ripe but very drinkable. (1462 views) |
| By Gregory Walter
PinotReport, Issue #105 (9/15/2015)
(Kosta Browne Pinot Noir 4 Barrel California) Login and sign up and see review text. | By Antonio Galloni
Vinous, Sonoma Supplement 2015 (May 2015) (3/1/2015)
(Kosta Browne Winery Pinot Noir Four 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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