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Kosta Browne Kanzler Vineyard Pinot Noir (torn label) 2007

Pinot Noir from Sonoma Coast, Sonoma County, California
  • WS95
  • CG90
14.9% ABV
  • JD97
  • JS97
  • WS91
  • WS92
  • RP92
  • CG96
  • WS94
  • RP93
  • WS93
  • RP92
  • WS91
  • WS95
  • WS94
  • WS96
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14.9% ABV

Winemaker Notes

Focused and intense raspberry and dark berry fruit accented by lavender and lilacs. Pleasing hints of flint and stone help accentuate theabundance of briary fruit. On the palate, a generous amount of blackberry, boysenberry and blue fruit. The intense berry flavor is coaxed through and around the palate withgripping acidity, minerals and cinnamon.The fi nish is lengthy and mouthwateringleaving you wanting more.

Critical Acclaim

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WS 95
Wine Spectator
This very tight Pinot is dense, concentrated and focused on pure, ripe, layered plum and raspberry fruit. Impressive showing.—Kosta Browne non-blind vertical (March 2011). Drink now through 2019. 803 cases made.
CG 90
Connoisseurs' Guide
First, let us say that this is a very good Pinot Noir by any standard, and it shows fine concentration if a little less succulence that the very best of its clan. Long on sweet oak and fully ripe, it tightens up and gives ground as it goes to back-end acidity, and its fruit retreats just a bit at the finish. It too is a wine that is sure to be helped by a few years of aging, but it never reaches quite as far or promises as much in time as its more deeply filled mates.
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Kosta Browne

Kosta Browne

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Kosta Browne, Sonoma Coast, Sonoma County, 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.

Sonoma Coast

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A vast appellation covering Sonoma County’s Pacific coastline, the Sonoma Coast AVA runs all the way from the Mendocino County border, south to the San Pablo Bay. The region can actually be divided into two sections—the actual coastal vineyards, marked by marine soils, cool temperatures and saline ocean breezes—and the warmer, drier vineyards further inland, which are still heavily influenced by the Pacific but not quite with same intensity.

Contained within the appellation are the much smaller Fort Ross-Seaview and Petaluma Gap AVAs.

The Sonoma Coast is highly regarded for elegant Pinot Noir, Chardonnay, and, increasingly, cool-climate Syrah. The wines have high acidity, moderate alcohol, firm tannin, and balanced ripeness.

Pinot Noir

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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).

In the Glass

Pinot Noir is all about red fruit—strawberry, raspberry and cherry with some heftier styles delving into the red or purple plum and in the other direction, red or orange citrus. It is relatively pale in color with soft tannins and a lively acidity. With age (of which the best examples can handle an astounding amount) it can develop hauntingly alluring characteristics of fresh earth, savory spice, dried fruit and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon and 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 Secret

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. 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 Villages or Cru level wines.

KHM115855_2007 Item# 115855