Montebruno Wine

Willamette Valley, Oregon

2010 Montebruno Crawford Beck Vineyard, Pinot Noir

2010 Montebruno Pinot Noir – Crawford Beck Vineyard


2010 Crawford Beck Vineyard PN

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Product Description

CBV is distinct in its own micro-terroir. Its soils are of volcanic origin, having been laid down by lava flows that occurred some 15 million years ago. These clay-loam soils overlay some ancient marine sediments that in many places are not far below the volcanic soils.

Furthermore, the CBV lies on the gentle slopes of a swale that faces south-southwest, looking across the Willamette Valley toward the gap in the Coast Range through which cooling breezes flow into the Valley.

These breezes blow steadily all summer, bathing the slopes at night with relief from the day’s heat. These diurnal temperature swings provide the balancing acidity, which is essential in making age-worthy Pinot Noir.

CBV is certified Sustainable by LIVE and SALMON SAFE.

Yields are 2 tons per acre.

In 2010, Montebruno harvested our Pinot Noir in late October. The growing season was cool and wet. Yields were very low.

These conditions can produce wine with elegant structure and the ability to  age a very long time. Characteristics of  Pinot Noir made in a cool year can include Rose petal, spice, wild and red raspberry flavors, bright acidity and silky tannins.

Our 2010 CBV is incredibly balanced and layered with rich red fruit, stones and spice. On the finish the deep floral aromatics reappear.

Pair with a grilled grass fed New York strip steak, sauteed fresh morels and fava beans.

$50.00 per bottle
12.5% Alc. by volume
250 cases produced


  • Slow, cool fermentation carried out by indigenous yeast in small, open-topped vats.
  • No additives at all.
  • The free run juice is transferred to oak barrels where the wine develops for almost one year before being bottled unfiltered.
  • 12 months of bottle age before release.


We are very proud that our wines are born here.


Through conscious farming, low yields and carefully not over-handling the fruit in the winery we make wines that have been described as being very “Oregon,” but at the same time very “Old World.”


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