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Kosta Browne Rosella's Vineyard Pinot Noir 2011

  • WS92
  • RP91
750ML / 14.6% ABV
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750ML / 14.6% ABV

Winemaker Notes

Black cherry and ruby red grapefruit with notes of flint, strawberry and a demure hint of rose petal. Rich, ripe strawberry are prominent on the palate, and are well accented by traces of fennel and candied citrus peel. The lingering finish is herbaceous, floral, and elegant.

Critical Acclaim

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WS 92
Wine Spectator
Tight, dense and structured, with vibrant, snappy wild berry, fresh earth, cedar and anise. Pure and focused, ending with delicacy and refinement.
RP 91
Robert Parker's Wine Advocate
Refined and elegant, the 2011 Pinot Noir Rosella’s Vineyard (100% destemmed) offers up a perfumed, lifted array of sweet dark cherries, orange peel, sappy underbrush and rose petal to go with a pure, lively and decidedly energetic profile on the palate. Tightly wound, laser-focused and downright juicy, it’s a brilliant Pinot Noir that will have upwards of a decade of longevity.
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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.

RZA140431_2011 Item# 140431

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