Winery - Ken Brown
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* Expert NoteJanuary 12, 2012
A big, juicy Pinot Noir, rich and opulent, with flavors ranging from cherry pie and bacon through Dr. Pepper cola to the most succulent, meaty heirloom tomato you ever had. Exotically spicy and complex, and the overall result is delicious. Fine now and for the next 4–6 years.
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* Expert NoteJanuary 12, 2012
Tastes a bit candied and direct now in raspberry, cherry, vanilla and spice flavors, although it’s dry, with fine, balancing acidity. Good, and rich and succulent, but needs time. Should develop bottle complexity over the next 4–6 years.
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* Expert NoteJanuary 12, 2012
This is an easy drinking, soft and attractive Pinot Noir that’s fully ready now. It’s dry and smooth, with a complex of cherry, raspberry, cola, herb, oak and spice flavors. Great with Mexican carne asada.
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* Expert NoteJanuary 12, 2012
Veteran winemaker Ken Brown, lately of Mondavi-owned Io, has his own new brand. This Syrah is clearly cool-climate, with peppery aromas, thick tannins and bone-dry flavors of dark stone fruits. It’s not an undisputed success, but is a wine worth following.
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Ken Brown Syrah - 2003
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* Expert NoteJanuary 12, 2012
The scent of this wine is all about Pinot’s allure, with rich, ripe notes of cherry tart and rhubarb pie, mouthwatering vanilla and crushed spice, and fine, toasted oak. With the first taste, it doesn’t disappoint. With the second, it addicts. It’s light-bodied and silky, not an ager, but seriously elegant.
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* Expert NoteJanuary 12, 2012
Produced from this famous cool-climate vineyard, the wine is zesty in acidity and dry, but enormously rich and impressive in pineapple and pear flavors, with a distinct minerality that makes it feel drier and earthier. It’s a strong wine, but subtle. Drink now, but not too cold.
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