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

In 2019 significant rain fell early in the third week of September. So, when should we pick the grapes? Picking early will avoid botrytis infections but the fruit will be under ripe. Waiting through the rain will allow the fruit to ripen more fully but now risks inclusion of fungal infection.

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It makes everything feel good but it is terribly addictive and the health of the patient is always compromised. I am talking of course about irrigating vineyards in North America.

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In early winter, you can usually find the folks at Cameron Winery engaged in the “art” of grafting. If you want to know “the why” and “the how”, then please read on!

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Global climate change is an obvious and real phenomenon. One of the ways it is manifesting itself in our vineyard is subtle and discomforting.

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Pinot noir is well known for consisting of a multitude of clones, which over the generations have been selected for desirable characteristics. In the 1950’s, agricultural science decided to “sanitize” the genome of many of these clones. The result was vigorous vines with large crops and wines with less character. The controversy over the use of indexed vines continues.

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May we also suggest one of our 2015 single vineyard wines and or Nebbiolo for your holiday table?

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It is with heavy hearts that we say goodbye to our best dog ever, Ms Jackson Pawlick.

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Abundant rainfall and moderately cool temperatures in the Spring and early Summer pushed this year’s bloom to late June and harvest (100 days later) to October. A happy confluence of climatic events helped ensure that a fabulous set of 2017 wines is in the offing.

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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.

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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!

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