Montebruno

Joe Pedicini grew up in New Jersey in an Italian family steeped in wine culture. He learned to make wine through the teachings of his grandmother, who brought traditions passed down from her ancestors. In 2003, he started Montebruno Wine Company in Oregon, in an effort to continue the simple style of winemaking he learned. He works closely with growers who use Sustainable and Biodynamic farming practices, and takes those principles into the winery as well. His goal is to produce the purest expression of the vineyards possible, relying exclusively on the life force found in the vineyard and the fruit he grows.

Read Nick’s blog post to learn more about Joe’s background and the inspiration behind the winery.


2010 Montebruno Crawford Beck Pinot NoirpublicViewAttachment-3.do

Yields: 2 tons per acre

Soil: Clay loam

Vinification Method: 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.

Tasting Note: Layered with rich red fruit, stones and spice. On the finish the deep floral aromatics reappear

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

 


Montebruno 2010 Eola-Amity Hills Pinot Noir

Yields: 1/2-2 tons per acre, 600 cases produced

Soil:  Jory subsoils including nekia, hazelair, chehulpum, steiwer and bellpine.

Vinification Method: 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 unfiltered.

Tasting Note: Complex earth and mineral components.

Pairing: Pair with earthy rustic dishes like polenta with porcini mushrooms.

 


Montebruno 2009 Cuvee Una Pinot NoirpublicViewAttachment-1.do

Yields: 2 tons per acre, 200 cases produced

Soil: Clay loam

Vinification Method: Pinot noir grapes, about 30% whole cluster, with nothing at all added to them are allowed to spontaneously ferment in small open topped vats The free run juice is transferred to French oak barrels where the wine develops 16 months before bottling.

Tasting Note: Rich and complex, this wine shows darker fruit, with deep flavors, and silk like texture. The finish is long and seamless.

 

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