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Flat front label of wine

Kosta Browne Sonoma Coast Pinot Noir 2012

Pinot Noir from Sonoma County, California
  • RP93
  • WS92
14.5% ABV
  • JD94
  • JS94
  • WS91
  • RP93
  • CG91
  • WS90
  • WS93
  • CG90
  • WS90
  • WS92
  • WS95
  • WS90
  • WS95
  • CG91
  • WS92
  • WS93
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3.0 1 Ratings
14.5% ABV

Winemaker Notes

The 2012 Sonoma Coast Pinot Noir exhibits dark black and blue fruits that drive down the center of the palate and slowly melt into all areas of the mouth. There is focused acidity and a tannic grip that carries the rich dark fruit character towards the midpalate, followed by creamy black cherry, dark plum and dried currants. There is intensity to this wine that is followed by a slow release of complex flavors and textures, leading to a long and lingering finish.

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2012 Pinot Noir Sonoma Coast is a beautiful wine that comes from four vineyards, Gap’s Crown, Griffin’s Lair, Terra de Promissio and Walala. It has a deep ruby/semi-opaque color that is followed by a youthful, rich and concentrated wine offering classic dark cherries, plum, licorice, ground herbs and baking-spice-driven aromas and flavors. Medium to full-bodied, layered and structured, it opens up beautifully with air, has seamlessly integrated fruit, tannin and alcohol, and stays classy and nicely focused on the finish. It can be enjoyed now with a decant, but will be better in another year, and have over a decade of longevity.
WS 92
Wine Spectator
Focused on pure, ripe plum and black cherry flavors, this is supple and structured, ending with a mix of baking spices, anise, mocha and black tea notes. Drink now through 2022.
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Kosta Browne

Kosta Browne

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Kosta Browne, 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 County

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Home to a diverse array of smaller AVAs with varied microclimates and soil types, Sonoma County has something for nearly every wine lover. Physically twice as large as Napa, the region only produces about half the amount of wine, but what it lacks in quantity it makes up for in both quality and variety. With its laid-back atmosphere and down-to-earth attitude, the wineries of Sonoma are appreciated by wine tourists for their friendliness and approachability. The entire county intends to become a 100% sustainable winegrowing region by 2019.

Grape varieties are carefully selected to reflect the best attributes of their sites—Dry Creek Valley’s consistent sunshine is ideal for Zinfandel, while the warm Alexander Valley is responsible for rich, voluptuous Cabernet Sauvignon. Chardonnay and Pinot Noir are important throughout the county, most notably in the cooler AVAs of Russian River and Sonoma Valleys, Carneros, and Fort Ross-Seaview. Sauvignon Blanc, Merlot, and Syrah have also found a firm footing here.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

BMT130410_2012 Item# 130410