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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92 pts. and median of 92 pts. in 25 notes) - hiding notes with no text | | | Tasted by manonthemoon on 11/12/2023 & rated 93 points: hosted longtime wine friends
N red raspberry, cranberry, mushrooms, forest floor
P black cherry, red raspbery, mushrooms, spice
F above average in length, nice mouthfeel, and acidity
Overall another fantastic CE even in what some call a "bad" vintage. Pretty wine
50+5+7+13+18
4 (282 views) | | | Tasted by isaacjamesbaker on 11/11/2023 & rated 93 points: Epic Blind Tasting with Great Buds (Virginia): Spicy cherries, raspberries, lots of rose hips, tar, some herbal tea, anise, black pepper. The palate is refined with dusty tannins and fresh acidity. Juicy red and black cherry fruit mixes well with earth, musk, leather, pepper, anise, spiced cranberry relish. I wasn't sure on this one at all, but through out a 1995 Columbia Valley Syrah as an uncertain blind-tasting guess. Awesome to see that even from a tough vintage, Clos Electrique still rocks. (471 views) | | | Tasted by TrevR on 1/5/2023 & rated 94 points: Tasted very youthful still with all the typical Cameron flavors. Rich silky cherry, freshly tilled soils, fresh-cut mushrooms. Was a wonder wine (293 views) | | | Tasted by Easter Everywhere on 6/15/2020: in a great spot now (1056 views) | | | Tasted by Easter Everywhere on 3/11/2019: complex with a satiny texture. evolved nicely over 3 days. (1287 views) | | | Tasted by collin on 12/21/2018: Still very good. But when I think of this Cameron Clos Electrique, I always think of a very specific funk that this does not have. It's very clean, blue fruited, and delicious, and I'm confused by it. (1269 views) | | | Tasted by projectgoboy on 11/8/2018: This is drinking great tonight, could still go another 3-5 years I'd say easy. Glad I've got one bottle left! (1365 views) | | | Tasted by collin on 12/16/2017: This was great; drinking very well (1500 views) | | | Tasted by pbard on 1/13/2017 & rated 88 points: Great fruit, but points off for excessive funk. I like a bit but this is over the top... (1609 views) | | | Tasted by pbard on 3/2/2016 & rated 89 points: Funk and Brett overpower the fruit, it may be getting late for this wine. Interesting flavor complexity, but reflective of the '07 vintage in that it is delicate and somewhat light bodied, but that can't stand up to the funky flavors and nose. May have waited a little too long to open. (1786 views) | | | Tasted by Tylerben on 9/19/2015 & rated 90 points: Clean, lots of fruit, straightforward rather than complex. (1516 views) | | | Tasted by JamesSanders on 4/19/2015 & rated 94 points: Boy is this in a good place right now. Still lots of fresh red fruit, with earthy/mushroom notes. Very lively. (1892 views) | | | Tasted by Omar Khayyam on 2/22/2014 & rated 94 points: just as good as last time! (1900 views) | | | Tasted by Omar Khayyam on 5/19/2013 & rated 94 points: good fruit for the 2007 vintage on Dundee hills, complex flavors with mushrooms, blackberries, smoked cherries, sous-bois, still very elegant and perfectly balanced. Although I appreciate JPs wines for what they are, I have found I still prefer the Cameron wines that don't have excessive brett and funk and this is one of these more pure and clean pinots. Love it! (1933 views) | | | Tasted by VinLancaster on 1/11/2013: Portland CellarTracker offline (Sauvage et Fausse Piste Winery, Portland, Oregon): Strawberry, warm caramel and intoxicating funk. Bright acids, cherries and mushrooms. Brimming with structure, density, a labyrinthine of layers, a dot of chewiness and gravely suave in texture. (2705 views) | | | Tasted by petitblanc on 7/28/2012 & rated 92 points: Similar to previous bottle. An unusual faint swampy note mostly blew off with a couple hours air. Very nice pinot, if simple. (2224 views) | | | Tasted by manonthemoon on 3/10/2012 & rated 93 points: Blind taste.
Guessed OR based on nose.
N. Strong with barnyard, dark raspberry, forest floor showing.
P. Dark raspberries, forest floor, and lots of minerals.
Was my WOTN and either 1 or 2 overall.
92-93 (2074 views) | | | Tasted by Traxx on 11/8/2011: Drinking quite well after a couple hours slow o. Nice acidity, maybe less thrilling than I might have hoped for. (1785 views) | | | Tasted by petitblanc on 10/8/2011 & rated 92 points: Light cranberry color, a bit cloudy. Generous pinot nose, light and sweet, exuding almost barrel sample freshness. On the palate, plenty of primary sweet red berries. No significant tannins, but the intense and juicy acidity gives a nice mouthfeel. A touch of heat blew off with a couple hours air. Fine persistence. Reasonably elegant right now, and a few more years age may bring rewards as the acidity softens and a bit of complexity emerges. Reminiscent of a top-notch village Burgundy, in a traditional style. (1794 views) | | | Tasted by Sycamore on 4/17/2011 & rated 91 points: Typical Cameron goodness = funk + great mouth feel. Nice wine overall. A bit disjointed on the finish, otherwise a higher score......... (1668 views) | | | Tasted by manonthemoon on 3/1/2010 & rated 92 points: Blind tasting notes. Dark red in color. Nose of red fruit, cranberry, typical Cameron Funk. On the palate there was lots of sour cherry, cranberry, more funk. Really nice velvet mouthfeel, acidity, and balance to this wine. The wine changed lots while in the glass and was hard to peg down as a result. (92) (1824 views) | | | Tasted by tooch on 2/28/2010 & rated 90 points: Pinot Noir Blind Tasting @ Planet Wine (Planet Wine - Alexandria, VA): I liked this wine a lot. The nose and palate had subtle chocolate, light campfire smoke and espresso. There was also a noticeable amount of cranberry, strawberry, and sour cherry on the finish. Very nice wine. (2454 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)Oregon* |
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