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.
Wine engages all senses—taste, touch, sight, and smell—yet Kosta Browne adds a unique auditory experience.
A photo essay by Lindsey Ross. Farming in Anderson Valley began in the 1850’s and the first grapevines followed soon after. Our story here is a new one.
A photo essay by Lindsey Ross. Farming in Anderson Valley began in the 1850’s and the first grapevines followed soon after. Our story here is a new one.
Chef Caitlin Steininger grew up in Cincinnati, OH in a household full of great food with parents that enjoyed entertaining.
Chef Brandon Rosen grew up immersed in his family owned and operated chocolate factory, Leah Gold’s Fantazamadazzle Magical Chocolate Factory in Howell, Michigan.
Chef Brian Young spent his young childhood in New Hampshire and his formative years in Nashville, TN. Young sought to express himself creatively, as both a chef and a musician, from an early age.
