External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2002
2001
2000
1999
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Drinking window: Drink between 2014 and 2018 (based on 35 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 88.8 pts. and median of 89 pts. in 19 notes) - hiding notes with no text | | | Tasted by WineAggregate on 2/13/2017 & rated 87 points: Medium ruby color, herbal and earthy and sharp fruit on the nose, this wine has settled down in the last couple years. A simple, unpretentious quaffing wine with a great QPR. 2010 was a lean year and this is a lean, acidic wine. (1136 views) | | | Tasted by Ewhite30 on 4/1/2015: Great wine, punches well above it's sub $20 price. Juicy, bright, high acid. (1684 views) | | | Tasted by rumplestiltskin on 12/27/2014: I'm not going to try to come up with a flavor profile. This is clearly Cameron juice, very juicy in the mouth but with a surprisingly rich mouthfeel and weight (for Cameron WV). In full disclosure, I am a big Cameron fan. It is richer than the 07, with a pronounced rose or even iris or violet aroma that was repeated in the mouth on the back end. Nice forest understory flavors (wet leaves more than duff), but by comparison the 10 is floral compared to 07's leather and duff.
I tasted this upon first release and it struck me more as gamay than pinot. It is clearly pinot now, but the flower notes still remind me of gamay. Consumed over two days, it was not significantly changed on the second day. I recommend holding for another year. (And this is just the WV!) (2051 views) | | | Tasted by Ewhite30 on 12/24/2014 & rated 90 points: Really one of the best sub-$20 Oregon Pinots on the market. As the reviewer below notes, no doubt this is a Cameron - the funky green notes on the nose is a dead giveaway... I really like this particular quality about these wines but for what it's worth, it does start to dissipate with some air time. Nice high-tone and bright red fruits - raspberries, pomegranate, tart cherries. Some greenery across the palate. High, cutting acid. Tasty stuff. (1742 views) | | | Tasted by oldgrowth45 on 4/9/2014: Drank over two nights, with and without food. Medium color and a really vibrant, pungent nose full of roses and warm earth. The initial palate is a little tart with spiny acidity, but after a couple of hours it starts to open and high-toned fruit mixed with roses starts to emerge. Medium-bodied. Not a lot of complexity, but plenty of energy and verve. Clean, fresh and slurpable. A great food wine, not so great by itself. Was more enjoyable and balanced the second. Tasty. (2844 views) | | | Tasted by DSP on 1/3/2014 & rated 88 points: On opening, some definite funk, which I guess is what caused a previous reviewer to react so negatively, but which I didn't mind so much (and it largely blew off by the second day). Flavors of musky strawberries with a slightly bitter but not unpleasant finish. Juicy and integrated, this is totally drinkable now, though on the second night there was better overall integration with the funkiness and bitterness toned down, which makes me think this is still evolving and further patience might be rewarded. A very honest and unpretentious wine. (1798 views) | | | Tasted by jshearer on 1/28/2013 & rated 89 points: Consistent with my previous note, though a more electric, energetic cherry palate. Also some earth. Acidity is more focused and fruit flavors are more intense than ~6 months ago. (2030 views) | | | Tasted by kakpoo on 1/17/2013: I'm blown away by how terrible this wine tastes. The winery has a good reputation, and the CT tasting notes sounded so promising. This is the third time I've tried this 2010 and it's tasted te same every time so I doubt this is corked. There is absolutely nothing bright about this wine. It's dank, smokey, oaky, funky, and heavy. It also has a slightly effervescent quality like some unfiltered wines I've had. It also tastes sweet. Yuck. I'd put this on the same level as low budget wedding wine. It's like it took the worst qualities if CA Pinot and the worst qualities of OR Pinot and found a way to bottle them. At to whether or not its a good value compared to other sub $20 OR pinots I can't say as I haven't had many sub $20 OR pinots. But, I've had the 2010 Evening Land Etola for $23 and the '07 Amalie Robert vintage debut for $22 and both were great examples at that price point. Both had light, bright, tart red berry fruit, with an abundance of acid and moderate tannic structure and minerality...all while keeping oak well in check. I don't often find a wine bad enought to want to pour it out, but this one is likelyhttp://www.kellyworden.com/seminars-and-class-information headed for the kitchen sink. I really wanted to like this wine and. I bought a half a case on a friend's recommendation. What a waste... (1948 views) | | | Tasted by Vinsant on 10/14/2012: A flat-out great bottle of OR Pinot. Bright floral nose with spice. Tart, fresh, red fruit, loam, fresh herbs, baking spice, sea, jerky, and a faint dusting of cocoa. With air, a lil tar and coffee appeared. Perfect with mushroom Mac N Cheese. Medium finish. Not super complex but a complete wine. (2354 views) | | | Tasted by Mary Crawford on 7/4/2012 & rated 89 points: Very nice. Taste-shifts as you drink, with some sips leaning more toward elegance and acid and others more fruit-forward. Just a hint of the Cameron funk, but less than you typically find in the Dundee Hills bottling. Great value. (1813 views) | | | Tasted by Ron Felthoven on 6/21/2012 & rated 90 points: What a complete and beautifully crafted wine for well under $20. My last tasting note is consistent with my experience with this second bottle, but I'd say I found this wine to be slightly more intense in flavor and acid than that tasting note conveys. For my tastes, which lean toward more elegant, acid driven wines, this is in the top three sub-$20 pinot noirs I've ever tasted -- from any vintage. This wine is still coming together and will only get better. I am really loving 2010 Oregon pinot noir. (1857 views) | | | Tasted by jshearer on 6/10/2012 & rated 88 points: Nose started pretty muted but picked up a nice savory note after a couple hours. Not quite the "Cameron funk" that I enjoy and have come to expect. Red and black cherries in the mouth, and the acid provides decent lift through the pleasant medium/short finish. Food friendly wine. Versatile enough to pair with both bbq'd top sirloin and fresh Copper River Sockeye salmon. Not complex, but GREAT QPR under $20. (1313 views) | | | Tasted by gmarcos on 6/4/2012 & rated 90 points: Rich nose with luscious fruits, a little less so on the palate but a fine wine. (1486 views) | | | Tasted by pinothoarder on 5/13/2012 & rated 89 points: Oregon Pinot Noirs; 2010 vintage (Mt Tabor Fine Wine & E & R Wine shop): Nice earthy, Cameron funk that takes center stage over distant fruit. Light bodied and high acidity. This was one of the best QPVs of the evening, and really one of the best local PNs you will ever find for under $20. 89 pts (2115 views) | | | Tasted by Brix on 4/29/2012 & rated 88 points: What Ron said. Seriously, that's a very good tasting note. After my disappointment with Cameron's 09 WV, this latest release has its mojo working again: this wine sets the bar for sub-$20 OR pinots. It's got ample acidity to pair well with food, some enticing dark fruit that builds after an hour or so, interesting minerality and stemmy complexity. Excited to try the Dundee Hills and SVD releases later this year. (1380 views) | | | Tasted by WineAggregate on 4/29/2012 & rated 87 points: Pretty sure this wine will improve. This is fiery, raw and young at the present. Lots of red berry flavors, hard acid and tannins. Give it a couple years and it should smooth out nicely. (1189 views) | | | Tasted by Ron Felthoven on 4/26/2012 & rated 89 points: This wine has a beautiful, deep bing cherry color to it. The nose is bright and gives off black cherry, pomegranate, an herbaceous but ripe stem component with just a hint of wood, barely. The palate is quite dry and austere upon opening, but after an hour or so shows off more mid-weight fleshy cherry notes, fig, chalky earth, some baking spices, with a somewhat tart finish. This wine is only showing a hint of its promise and is the poster child for an entry level wine. This will excel with food, has great acid and isn't simple and sweet with a cloying generic profile like so many WV level wines. It's not terribly complex, succulent, or cerebral, but it hits the right notes for what it is. Good mix of bright fruit, tannin, acid, and chalky stem notes to make this really well balanced for a mid-weight food wine. (1308 views) |
| Cameron Producer website Cameron Winery, Dundee, OR, also produces a line of wines with the Cameroni designation.Pinot Noir Varietal character (Appellation America) | Varietal article (Wikipedia)
Pinot Noir is the Noble red grape of Burgundy, capable of ripening in a cooler climate, which Cabernet Sauvignon and Merlot will not reliably do. It is unpredictable and difficult both to grow and to vinify, but results in some of the finest reds in the world. It is believed to have been selected from wild vines two thousand years ago. It is also used in the production of champagne. In fact, more Pinot Noir goes into Champagne than is used in all of the Cote d'Or! It is also grown in Alsace, Jura, Germany, the U.S., Canada, Australia, New Zealand, Romania, Switzerland, Austria, Croatia, Serbia, Italy, and so forth, with varying degrees of success.
Pinot Noir is one of the world's most prestigious grapes. It is very difficult to grow and thrives well in France, especially in Champagne and Burgundy. Pinot Noir thrives less in hot areas, is picky on soil, and deserves some oak storage.
Pinot Noir, or Blauburgunder / Spätburgunder in German, is a blue grapevine - and, as the German name suggests, the grape comes originally from Burgundy in France.
The grape, which thrives in calcareous soils, is used primarily for the production of red wine, and it is widely regarded as producing some of the best wines in the world. The wine style is often medium-bodied with high fruit acidity and soft tannins. It can be quite peculiar in fragrance and taste, and not least in structure - which may be why it is referred to as "The Grapes Ballerina".
Pinot Noir is also an important ingredient in sparkling wines, not least in champagne since it is fruity, has good acidity and contains relatively little tannins.
The grape is considered quite demanding to grow. The class itself consists of tightly packed grapes, which makes it more sensitive to rot and other diseases.
Pinot Noir changes quite easily and is genetically unstable. It buds and matures early which results in it often being well ripened. Climate is important for this type of grape. It likes best in cool climates - in warm climates the wines can be relaxed and slightly pickled.
In cooler climates, the wine can get a hint of cabbage and wet leaves, while in slightly warmer regions we often find notes of red berries (cherries, strawberries, raspberries, currants), roses and slightly green notes when the wine is young. With age, more complex aromas of forest floor, fungi and meat emerge.
In Germany, Switzerland, Austria and Hungary, it often produces light wines with less character. However, it has produced very good results in California, Oregon and New Zealand.
With its soft tannins and delicate aroma, it is excellent for white fish, chicken and light meat. For the stored wines you can serve small game. Classic duck breast is a matter of course, a Boeuf Burgundy and Pinot Noir are pure happiness.
Pinot Noir loses quality by over-harvesting.
Pinot Noir is prone to diseases, especially rot and mildew. Viruses cause major problems especially in Burgundy.
Pinot Noir are large round grapes with thin skins. Relatively high in alcohol content. Medium rich tannins and good with acid.
As a young person, Pinot Noir has a distinctly fruity character such as raspberries, cherries and strawberries.
A mature Pinot Noir, the taste is different. Cherry goes into plum and prune flavors. It smells of rotten leaves, coffee, moist forest floor and animal wine. This must be experienced.
In warm climates you find boiled plum, some rustic, little acid.
If the grapes are over-grown, the wine will be thin, with little color and flavor.USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Oregon Oregon Wine, Oregon Wineries (Oregon Wine Board)Willamette Valley Willamette Valley Wineries Association | Willamette Valley (Oregon Wine Board)
On weinlagen-info including some single vineyards
Willamette Valley Vintage Reviews
Willamette Valley Willamette Valley Wineries Association | Willamette Valley AVA Wikipedia article
#2012 vintage:
"Broadly speaking, the Willamette Valley's 2012 pinots are fleshy and fruit-dominated, with round tannins and forward personalities. The fruit tends to the darker side of the pinot spectrum--think cherry and blackberry rather than strawberry and raspberry, much less cranberry and redcurrant--and this gives the wines massive crowd appeal. The best wines also have the depth to age, so don't be fooled by their accessible nature in the early going." - Josh Raynolds
#2013 vintage:
"The key to a successful foray into the ‘13s is first to understand that in most instances the wines lean to the red fruit side of Pinot Noir; they tend to be tangy and tightly wound but often lack concentration. While some wines may put on weight and gain sweetness with bottle age, that’s a gamble I’ll personally leave to others. The 2013s also tend to lack the tannic structure for more than mid-term aging although they will likely endure on their acidity, which I suspect will usually outlast the fruit in this vintage" - Josh Raynolds
#2014 vintage:
"The 2014 vintage in Oregon may be remembered as the vintage of a lifetime [for growers] . . . these wines as they will be similar to the 2009 vintage . . . lovely, ripe, rich, deeply concentrated and aromatic" - winebusiness.com
"The conditions made it relatively easy to make good wines, with no worries about achieving ripeness, and the lack of frost risk allowed us to keep grapes on the vine as long as we wished." - Casey McClellan |
|
