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Kosta Browne Garys' Vineyard Pinot Noir 2010

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  • RP93
750ML / 14.7% ABV
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750ML / 14.7% ABV

Winemaker Notes

Verdant and restrained on the nose, with dense dark plum and berry character followed by hints of apple blossom. On the palate, boysenberry and concentrated wild berry fruit distinguish a dense and juicy core. The subtle minerality is complemented by a calculated acidity, defining the center palate. The mouthful is ample and supple, with an elegant finish.

Critical Acclaim

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WS 94
Wine Spectator
Ultrarich, with restrained power, this is pure and focused on dense, ripe plum, black cherry and blackberry flavors. Deftly balanced and elegant, ending with a mix of suppleness and subtlety.
RP 93
Robert Parker's Wine Advocate
The 2010 Pinot Noir Garys' Vineyard has tremendous lift and aromatic complexity, much of which comes from the inclusion of 20% whole clusters. Freshly cut flowers, spices, mint and anise waft from the glass supported by insistent layers of underlying minerality. There is a tension and pure energy to the Garys- that is exciting and compelling. A portion of the fruit was fermented in open top wood vats, an approach that seems to work beautifully.
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Kosta Browne

Kosta Browne

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Kosta Browne, California
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For almost 20 years, Kosta Browne has crafted intensely-flavored and balanced wines from the finest regions in California, including the Russian River Valley, Sonoma Coast and Santa Lucia Highlands appellations. Founders Dan Kosta, Michael Browne and Chris Costello's dedication to quality, stewardship and commitment to customer relationships has propelled the brand to industry leader, producing some of the most sought-after new world Pinot Noirs.
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Perhaps the most highly regarded appellation within Monterey County, Santa Lucia Highlands AVA benefits from a combination of warm morning sunshine and brisk afternoon breezes, allowing grapes to ripen slowly and fully. The result is concentrated, flavorful wines that retain their natural acidity. Wineries here do not shy away from innovation, and place a high priority on sustainable viticultural practices.

The climatic conditions here are perfectly suited to the production of ripe, rich Pinot Noir and Chardonnay. These Burgundian varieties dominate an overwhelming percentage of plantings, though growers have also found success with Syrah, Riesling and Pinot Gris.

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One of the most finicky yet rewarding grapes to grow, Pinot Noir is a labor of love for many. However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. In fact, it is the only red variety permitted in Burgundy. Highly reflective of its terroir, Pinot Noir prefers calcareous soils and a cool climate, requires low yields to achieve high quality and demands a lot of attention in the vineyard and winery. It retains even more glory as an important component of Champagne as well as on its own in France’s Loire Valley and Alsace regions. This sensational grape enjoys immense international success, most notably growing in Oregon, California and New Zealand with smaller amounts in Chile, Germany (as Spätburgunder) and Italy (as Pinot Nero).

Tasting Notes for Pinot Noir

Pinot Noir is a dry red wine, typically diominated by red fruit—strawberry, raspberry and cherry with some heftier styles showing black plum and more delicate styles of Pinot giving citrus qualities. It is relatively pale in color with soft tannins and a lively acidity. With age Pinot Noir can develop hauntingly alluring characteristics of fresh earth, savory spice and dried fruit.

Perfect Food Pairings for Pinot Noir

Pinot’s healthy acidity cuts through the oiliness of salmon or texture of tuna but its mild mannered tannins give it enough structure to pair with all sorts of poultry: chicken, quail and especially duck. As the namesake wine of Boeuf Bourguignon, Pinot noir has proven it isn’t afraid of beef. California examples work splendidly well with barbecue and Pinot Noir is also vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secrets for Pinot Noir

For administrative purposes, the region of Beaujolais is often included in Burgundy. But it is extremely different in terms of topography, soil and climate, and the important red grape here is ultimately Gamay, not Pinot noir. Truth be told, there is a tiny amount of Gamay sprinkled around the outlying parts of Burgundy (mainly in Maconnais) but it isn’t allowed with any great significance and certainly not in any Village or Cru level wines. So "red Burgundy" still necessarily refers to Pinot noir.

KHM209129_2010 Item# 209129

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