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2018 Kosta Browne Santa Rita Hills Pinot Noir

Removed from a temperature and humidity controlled wine storage unit

2 available
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Ends Sunday, 7pm Pacific

RATINGS

95Jeb Dunnuck

...beautiful bouquet of ripe strawberry and raspberry fruits interwoven with plenty of spice, flowery incense, and violet nuances. Ethereal, medium-bodied, and elegant on the palate, it has a terrific sense of balance, integrated acidity, and a great finish.

93Wine Enthusiast

Delightful aromas of pomegranate, rose petal, cherry, dark herb and crushed rocks show on the nose...palate offers black raspberry at the core with touches of light thyme, clinging to a tense texture and persistent acidity.

92The Wine Advocate

...lovely wine whose aromas open gently to crushed strawberries and raspberries, tea leaves, dried orange peel and rose petals. The palate is light to medium-bodied, juicy, elegant and perfumed, with a very long, elegant finish and satiny texture.

91Wine Spectator

Crushed raspberry and red currant flavors offer light floral accents in this refined style. Fresh minerality midpalate, with hints of dried thyme on the finish.

REGION

United States, California, South Coast, Santa Barbara County, Santa Rita Hills

Santa Rita Hills AVA in northern Santa Barbara County was granted appellation status in 2001. Located between the towns of Lompoc and Buellton, it has a total area of 30,720 acres with 2,700 vineyard acres. The area is considered a cool climate for vineyards, so vineyards are most often planted with the cool-weather grapes Pinot Noir and Chardonnay. The hills in the western part of this appellation are directly exposed to the Pacific Ocean, meaning that maritime winds and fog make the western edge of the Santa Rita Hills AVA particularly cool. The Sanford & Benedict Vineyard planted in 1971 was the first vineyard in the district and is still considered one of the best.

TYPE

Red Wine, Pinot Noir

This red wine is relatively light and can pair with a wide variety of foods. The grape prefers cooler climates and the wine is most often associated with Burgundy, Champagne and the U.S. west coast. Regional differences make it nearly as fickle as it is flexible.