Winter at Cameron

From John, December 31st, 2011

The dawn of the new year at Cameron finds some of the white fermentations in the cellar still eking out an existence, though many barrels have exhausted their sugar and are falling clear. Pinot noir slumbers in the tonneau dreaming of springtime malolactic fermentations.

Honk if you love Cameron!

But the real action this time of year is indubitably occurring in the vineyard. With temperatures during the day averaging in the mid 40’s, cover crops planted in the fall are making headway. Mustard which was sown in areas once planted to cherries sends its tap roots deep, spewing out allelopathic chemicals which kills residual nematodes. A mixture of clover was put down in areas of the vineyard characterized by low nitrogen content. Nitrogen fixing nodules will be working their magic when the soil warms in the spring. Buckwheat, planted in late summer to sustain our bees, has long ago been done-in by a late-November freeze. But the phosphorus that it assimilated is laying in wait for young vines that will be planted in April.

The chickens in the 3 mobile coops are on sabbatical from their egg laying duties. However, they continue to move up and down the vineyard rows spreading nitrogenous joy while they search for young greens and grubs. Meanwhile, sheriff Guido the cat protects the vines from voles and gophers. His is the work that never ends, much to Guido’s personal pleasure. We sadly report the loss of Guido’s long time feline partner in crime, Fiona (1998-2011). Finally, let us not forget the comedy team, Fois and Gras. Honk if you love Cameron!

Share This

Recent News & Rants

A Natural Wine Begins in the Vineyard

The quality of a wine has everything to do with the health of the vines from whence that wine comes. And the mileau within which the vines grow has everything to do with that health.

There’s More... >
A Wee Rant About “Natural Wines”

I am a bit perplexed by the popularity of a relatively new genre of wine: “Natural Wines”. In my opinion, this is a narrow and arbitrary classification meant to suit the marketing needs of whoever is using it. When I see a cloudy wine and am told “Oh this is a natural wine”, I am compelled to retort “I can’t think of anything more natural than gravity…maybe the winemaker should have waited to rack his wine for bottling!” And when one encounters a wine which is either oxidized or smells of fingernail polish remover or has been brutalized by a lactic acid bacteria infection, sure these are “natural processes” but they also emanate from poor winemaking practices.

There’s More... >
Water Stress in Oregon!?

2016 was an extremely dry and warm vintage. Because of water stress, the berries were smaller and crop smaller than usual. However, a beneficient rain in early September re-hydrated the fruit and the result is a cellar of very concentrated and wonderfully balanced wines. Get ready for a brilliant 2016 vintage of small production down the road!

There’s More... >

... for anything your heart desires: a wine, a retailer, a rant, a newsletter, true love (if you’re not too picky). It’s all one convenient, global search away:

(or close this incredibly helpful search tool).