Cameron is one of the truest gems of Oregon wine. Mixing equal parts philosophy, farming, advocacy, winemaking, humor, experimentation, (and more) fearless leader John Paul and his assistant Tom Sivilli craft pure expressions of Pinot noir, Chardonnay, and whichever other varietal they they bring in to the winery.
The red wines are complex and age-worthy, showing profiles more aligned with Burgundy than many of his Oregon peers. The wines are sourced primarily from Clos Electrique (Cameron's estate) and Abbey Ridge, one of the oldest vineyards in the Willamette Valley.
John Paul on Cameron’s philosophy of wine growing: “When you hear someone say that they make wines in the tradition of Burgundy, you should ask them the following questions:
Are your grapes grown without the use of irrigation?
Are your wines fermented with the indigenous yeasts from the vineyard?
Are your wines generally aged in small oak cooperage for a minimum of 18-20 months?
Do you sometimes speak French in the cellar?
If the answer to any of these questions is ‘No’ then they are ‘faux Burgundians!’
At Cameron Winery and in many of the cellars of our associates in the Deep Roots Coalition, the answers are an unqualified ‘Yes! In addition the grapes are grown without the use of pesticides, herbicides or synthetic fungicides.”