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Kosta Browne Sonoma Coast Pinot Noir 2012

Pinot Noir from Sonoma County, California
  • RP93
  • WS92
14.5% ABV
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  • RP93
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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 every wine lover. Physically twice as large as Napa Valley, the region only produces about half the amount of wine but boasts both tremendous 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, Sonoma Coast and Carneros. Sauvignon Blanc, Merlot and Syrah have also found a firm footing here.

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, 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.

MRW130410_2012 Item# 130410