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| Drinking Windows and Values |
| Drinking window: Drink between 2012 and 2016 (based on 35 user opinions) |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 13 notes) - hiding notes with no text | | | Tasted by piedmoose on 3/12/2023 & rated 92 points: Amazing, considering the original price. No reason to wait, it isn’t getting better. Great mouthfeel, still some fruit with med length. Good example of Oregon Pinot (185 views) | | | Tasted by pdxpinotfan on 6/19/2016: Opened to pair with last of this year's Copper River salmon. Deep dark color with initial funk that blew off quickly. Black cherry and currant with enough tannin to compliment salmon. Very well balanced wine. One of our best pairings this year. Can't wait to enjoy our last 8 bottles - with next year's Copper River run? (981 views) | | | Tasted by Brix on 8/5/2014 & rated 90 points: Can't believe this is the first I've tasted from a half case purchased at release - I'm not usually that disciplined. Deep, deep red in the glass, considerably darker than I expected until I recalled the '08 OR vintage.
I'm accustomed to the Cameron funk, but this one was particularly stanky when opened. While some of it blew off, this remains assertively aromatic: dark, almost but not quite raisiny fruit, a piney, peppery herbal top note, and an overall musky thing that makes certain you won't mistake this for a wimpy supermarket Pinot. Brighter in the mouth, thanks to a healthy dose of acidity. Even so, this isn't a restrained wine - it's deep and relatively hearty, better suited to bolder fare. What I'm saying is, this isn't the WV Pinot to pair with salmon.
I always enjoy Cameron wines, and this is no exception, but this wine is on the biggish side of my personal preferences. (1282 views) | | | Tasted by AllRed on 2/17/2013 & rated 92 points: Aromas of earth, game, spice and cherry. Balanced, with lovely red fruit, cherry and earth flavors. Long finish. 92+ pts. (1806 views) | | | Tasted by Al Ehrhardt on 2/8/2013: I have tried to lay off these, but they are starting to come together very nicely. Only a third of my case left, wish I bought more. Great buy at $16. (1665 views) | | | Tasted by oldgrowth45 on 3/26/2011: Drank over two nights. Very earthy nose with fresh-cracked black pepper, cherry cough drops and a little rose petals in the back. Initial palate is very stemmy, not much fruit. Tangy mid palate, dusty tannins. Prominent acidity adds to the lean feeling on the mid palate. On the first night the finish was very empty. On the second night it fleshed out a little and got a little sumpin' sumpin' going. All of this makes me want to toss the rest of my bottles in a far corner of the cellar and forget about them for awhile. Not bad, not amazing. (2191 views) | | | Tasted by B Paul on 2/8/2011: Drinking nicely with notes similar to previous bottles. Wish I'd bought a few more at the $16 price tag. (1799 views) | | | Tasted by B Paul on 9/7/2010 & rated 89 points: Giving just a little less than previous bottles. (1518 views) | | | Tasted by B Paul on 7/2/2010 & rated 90 points: Followed over 4 hours. Cinnamon, spice and earth with a good finish. (1370 views) | | | Tasted by B Paul on 6/2/2010 & rated 90 points: Red fruit, earth, spice and vanilla on the nose. Palate echoes the nose with deeply pitched red fruit dominating. Very nice. At the case price of $15/bottle I, personally, can't think of a better QPR. (1472 views) | | | Tasted by oldgrowth45 on 5/10/2010: No formal score because I consumed it at a party, unable to give it much attention. The strongest impression was it semed very brittle and metallic. Didn't exhibt the lush fruit I've been noticing in other '08 Oregon P.N.'s at this point. Also interesting was it lacked the tell-tale Cameron "funk". However, in all fairness, I was consuming this bottle out of a coffee cup standing around a smoking bbq. (1409 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 |
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