Grapelive: Wine of the Day July 16, 2019

2017 Cameron Winery, Pinot Noir, Ribbon Ridge, Willamette Valley, Oregon -photo grapelive

2017 Cameron Winery, Pinot Noir, Ribbon Ridge, Willamette Valley, Oregon.
Very different from his Dundee Hills bottlings, John Paul’s Cameron Ribbon Ridge Pinot shows terroir and darker black fruit profile, which seems highlighted by the Marine Sedimentary soils, though there is a family resemblance in its slight reductive presence in the glass and Burgundy like class. As Paul Notes, the grapes for this wine are sourced from two distinct vineyards, Foster Farms Vineyard and Armstrong Vineyard in the Ribbon Ridge AVA. The young vine Foster Farms site which was planted in 2006 that is lovingly tended by famed cider apple grower Alan Foster, along with the Armstrong Vineyard that was recently converted to dry-farmed only grapes, both of which give this wine its soul and complexity. Paul adds, fruit from Ribbon Ridge is always intense with loads of structure, making for a bold and gripping personality in the wine(s), but vintage is always key sand this beautiful and lacy 2017 is stunner with a poise in the glass that is remarkable in this price point, this is a killer bottle of Pinot for the money, no wonder it sells out so fast. Part of the Deep Roots Coalition, Cameron is committed to dry farming for many obvious reasons, quality and intensity of the grapes through smaller yields and the less diluting of flavors and terroir transmission, plus he is concerned for the environment and wasting water is something he wants to avoid as that water usually means taking away from areas that need it, the kick on effect is it saves salmon streams as well.

Bursting with blackberry, plum and dark cherry fruits, a hint of sweet smoke and earthy tones this vintage of Cameron’s Ribbon Ridge is a thrilling wine with pure old world character, it gains in everyday possible with air, taking on a deeper form, spices, layers and florals. As with all of the Cameron wines they see almost no irrigation and the winemaking is tradition Burgundy all the way with native yeasts used for primary fermentations and long elevages, usually between 18 and 20 months in barrique, that are seasoned with a couple of fills. The Winery is very particular about its wood and Cameron’s choice of barrels, as Paul puts it, is equally crucial to the quality of the final product. For both Pinot Noir and Chardonnay he usually select barrels from a wonderful cooper he discovered, who lives in the village of Saint Romain in Burgundy. His name is Claude Gillet and together with his children and several master coopers they turn out some of the most exquisite wine barrels to be found. in fact every year Claude and his son, Laurent, visit our winery, taste the wines in barrels and make recommendations for choice of forest, toast level and all of the other minutia that go into crafting an oak barrel that suits Cameron’s style. As mentioned, John Paul, Cameron’s legendary winemaker believes that barrels reach their perfection only after a couple vintages, he prefers to utilize used cooperage which is between 1-3 years old for our most precious cuvées and even older for the regional or village wines, like this one. Drink this Pinot over the next 5 to 7 years and always pair it with matching cuisine, both Cameron’s Dundee Hills cuvee and this one are
($30 Est.) 93 Points, grapelive