Cameron Winery -- sustainably farmed, non-irrigated, Oregon pinot noir and chardonnay

From our 20-ish year old planting at Clos Electrique and the stunning vines at Alan Foster’s White Oak Vineyard on Ribbon Ridge, Cameron Nebbiolo is a labor of love. After three years in the cellar […]

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The smallest production of the quartet of our single vineyard releases (2 barrels!). From the handful of rows of Draper clone Chardonnay in Abbey Ridge. Heirloom apples, chamomile, grilled lemon, lithe and airy yet with […]

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2023 is an exceptional vintage for Clos Electrique. This wine shows the value of our liquid-gold Corton clone in the vineyard’s massale: aromas of lime leaf, apple blossom and jasmine meet (dare we say it) […]

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The complexities of Clos Electrique come from multiple old red Burgundy clones, 41 years of age. This Pinot Noir is its own animal and an awesome one at that! What begins with the vineyard’s foresty-minerally […]

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Steeped in the vineyard’s lavender, rose, and rosemary-tinged terroir is a heavenly swirling of wild raspberry,—first silken, then building gently with flavorful tannins, all with a sensual base note. It must be noted: the ’23 Abbey Ridge carries incredible flavor and feel for a wine with 12.6% abv.

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Vinified from 40 year old vines at Abbey Ridge & Clos Electrique, this is the best Chardonnay in its price range on the market.
Lime leaf, apple and orange blossom aromatics pair with vibrant, […]

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This blend is a true melange of barrels from across the Dundee Hills: Wadenswil, Pommard and Coury clone barrels from Abbey Ridge, as well as Clos Electrique and La Sierra are present in this bottling […]

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Cameron Ramato takes its name from the Italian word Rame, which means copper.  Our beautiful copper-hued wine is made in the tradition of north-eastern Italy, where Pinot grigio is macerated on the skins for 4-5 […]

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aving been bestowed cuttings of friulano. many years ago, I set to work trying to emulate the best of these wines from the Collio. And while there are many to appreciate, the most inspiring to me was produced by Vitovska Vodopivec.
Inspired by his techniques, we destemmed whole berries off clusters, filled a 300L clay amphora with this must, let ambient yeasts on the skins do their thing and after fermentation was completed, buttoned up the amphorae & let the wine rest on the skins for 60 days (yes you read that correctly).

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We start with Abbey Ridge Pinot Gris, which is farmed naturally without irrigation or noxious chemicals, throw the fruit into clay amphorae and allow it to do its thing naturally with wild ambient yeast. After […]

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