TN: 2004 Kosta Browne Syrah Amber Ridge Vineyard

[B_Buzzini]

• 2004 Kosta Browne Syrah Amber Ridge Vineyard - USA, California, Sonoma County, Russian River Valley (1/10/2010)
  Opened in bottle for 3+ hrs. Gorgeous nose of white pepper, kirsch liqueur, wild berries, pine sap ala Mourvedre. Big and juicy wild berry fruit, kicked up with huge white flower and pepper spice, smoked meat, candied dried cherries, sweet tobacco leaves. The alcohol is there…somewhat fumie, but to me, not off putting. Has substantial enough rich fruit to balance it…but I would prefer it to be have less. Tasty Syrah now…might be very surprised with even more age to it. (92 pts.)

Posted from CellarTracker

[Tony_V_e_l_e_b_i_l]

Since I had this recently, I can say the heat did bother me. We drank it over two days and it really didn’t change much over the two days but the heat/glycerin level was too distracting for me to really enjoy the wine

[BLittle]

opened my last one last night and thought it was the best showing… no notes since it was a birthday party (and bottle #8 of the night)

[B_Buzzini]

@Tony V e l e b i l

Since I had this recently, I can say the heat did bother me. We drank it over two days and it really didn’t change much over the two days but the heat/glycerin level was too distracting for me to really enjoy the wine

I saw your note TV…and though high alcohol does not set well with me either…I can see how this wine could offend some…it didn’t distract me at all. How was this wine perceived when you were with KB Tony?

[B_Buzzini]

@BLittle

opened my last one last night and thought it was the best showing… no notes since it was a birthday party (and bottle #8 of the night)

Nice! I think you and I were Brothers in another life, right?

[larry_schaffer]

I’ve had this twice, but not for quite some time. I do not remember any noticable heat when I tried it last - just very good fruit and a nice acid/tannin kick at the end that made me believe this would continue to evolve . . .

Me thinks I’ll open another one in the next year or so and see how it’s going . . .

Cheers!

[Tony_V_e_l_e_b_i_l]

@B. Buzzini

@Tony V e l e b i l

Since I had this recently, I can say the heat did bother me. We drank it over two days and it really didn’t change much over the two days but the heat/glycerin level was too distracting for me to really enjoy the wine

I saw your note TV…and though high alcohol does not set well with me either…I can see how this wine could offend some…it didn’t distract me at all. How was this wine perceived when you were with KB Tony?

Brian - great question. Tasting this out of barrel and through bottling it was really rich, ripe and dense and not showing much heat at all. The glycerin component (or sensation of glycerin) was always there but the heat wasn’t. I hadn’t opened one in some time so it was concerning to me to see the heat so prominent on the bottle I opened. I have another bottle or two of it along with the 2005 so i can check on those later

[Humberto_Dorta]

Buzz…you dont like heat??? I guess I dont either then…we have almost identical palates…Ive been living a lie!!!

Heat was never the issue for me with this or the 05…I just thought they are too simple. There is a sea of great Cali syrah. I love the pinots from KB, not so much the syrah.

[Bill_Tex_Landreth]

@P. Robert

Always love to tell this story. When I first met Tex, I bought some KB from him, he also got rid of a couple bottles of this. His comments were the same - too much heat.

I brought this to a blind tasting to surprise him…sure enough it was WOTN and the heat was not evident or distracting. I remember the first bottle I had was not as enjoyable.

THE most bottle variation I have ever encountered. One bottle was undrinkable (due to heat and overripeness), one was meh and the other was outstanding.

[B_Buzzini]

@Humberto Dorta

Buzz…you dont like heat???

I didn’t say that…my brother! It’s when a wine gets way up in alc levels, like past 17%, and becomes boozy, that I tend to have a hard time. Like Port for me is tough to take…and this is all from my “drinkin” days in HS and College!
While heat can make a wine way out of balance, sometimes there is enough of everything else to hold it down. The good ones with massive tannins and fruit, along with the higher alc…tend to show more of a spice kick, which I like. If it gets boozy like Port…then its too much for me.

[Ben_Sherwin]

@Tony V e l e b i l

Tasting this out of barrel and through bottling it was really rich, ripe and dense and not showing much heat at all. The glycerin component (or sensation of glycerin) was always there but the heat wasn’t.

I remember tasting it with you out of barrel back in the day and it was a bit big for my taste (big fruit, big glycerin and especially big tannin).

Ah, the good old days. [NB: Note the wrong vintage in my notes]

[Tony_V_e_l_e_b_i_l]

@Ben Sherwin

@Tony V e l e b i l

Tasting this out of barrel and through bottling it was really rich, ripe and dense and not showing much heat at all. The glycerin component (or sensation of glycerin) was always there but the heat wasn’t.

I remember tasting it with you out of barrel back in the day and it was a bit big for my taste (big fruit, big glycerin and especially big tannin).

Ah, the good old days. [NB: Note the wrong vintage in my notes]

Ah and now intern is married and owns a vineyard near Russell and Victoria!

[Ben_Sherwin]

@Tony V e l e b i l

Ah and now intern is married and owns a vineyard near Russell and Victoria!

Do they still call him Crash?