The story of Kosta-Browne begins with two friends, Dan Kosta and Michael Browne. The year was 1997 and the buddies both were working at John Ash & Co., a popular restaurant in Santa Rosa, California.
At Kosta Browne, we have long been connected to the culinary world, from our founders meeting in a restaurant to hosting the best chefs from across the country cooking in our kitchen at the winery.
Our winemaker, Nico Cueva and Hawaiian Chef of the Year, Mike Lofaro set out on a journey, from the Sonoma Coast to the Maui shore, to capture a sense of place through their wine and food.
Each year, people come here to make wine, it’s not glamorous at all, great winemaking demands preparation.
Merlot is rich and smooth; Pinot Noir is lighter, more delicate and delivers lighter, delicate red fruit and earthy notes.
“Really beautiful” - James Suckling 2021 Kosta Browne El Diablo Chardonnay, praised for its greatness, flavor, and Top 100 Wines honor.
Shea Vineyard, established by Dick Shea in the 1980s, embodies Oregon’s Willamette Valley terroir with grand cru-quality Pinot Noir.
This elegant Kosta Browne Santa Barbara Pinot Noir: crisp raspberry, geranium, wet stone minerality, and evolving berry jam flavors.
Gap’s Crown Vineyard supplies premium Pinot Noir grapes, key to Kosta Browne's award-winning wines since 2006.
Garys' Vineyard, established in 1997 by Franscioni and Pisoni, produces bold, unique wines in Santa Lucia Highlands.
