96-98 points Audrey Frick (Jeb Dunnuck)
Tasted from barrel and not yet bottled, the 2024 Chardonnay Clos Blanc pours a bright silver/yellow hue and offers lovely flinty lift, pure stone fruit, and remarkable clarity. Full-bodied but energetic, it has the suppleness and texture I expect from this site, with excellent focus, salinity, and length. Made with whole clusters that are then pressed directly to barrel, this is a very promising 2024 preview.

As noted in the introduction, Cameron was among the highlights of my visits in the Dundee Hills and remains one of Oregon's most distinctive estates. My visit included founder and winemaker John Paul, vineyard manager Phil London, and winemaker Tom Sivilli. Tasting in the winery, it's impossible not to notice the unusually cold cellars beneath Clos Electrique, the vineyard John Paul planted in 1985 with a diverse selection of clonal material and without irrigation. The wines seem to evolve at a glacial pace. John Paul would likely attribute that longevity to the vineyard sites and the fruit itself, but whatever the reason, these wines consistently reward patience. This visit consisted primarily of 2024 barrel samples, of which I have included what feels fair as an early insight into what is to come. As mentioned in the introductory article, John Paul was one of a handful of producers whose perspective on the vintage I found especially valuable, referencing 1999 as a touchstone for the 2024 vintage.

Clos Electrique is farmed organically, with elemental sulfur applied during the growing season to prevent the spread of powdery mildew, and copper hydroxide and leaf removal near grape clusters used to inhibit botrytis. Insect pests are managed through the cultivation of predatory insects supported by integrated cover crops. As one of the warmer vineyard sites in the Red Hills of Dundee, Clos Electrique is typically harvested in the second half of September. Yields for the “rouge” average 1.5 tons per acre (20.5 hl/hectare), while the “blanc” averages 2.0 tons per acre (27 hl/hectare). Clos Electrique was also the first vineyard in Oregon to be certified Salmon-Safe, underscoring a long-term commitment to riparian protection, water management, and the conservation of native biodiversity.

The Winery 
Cameron Winery, a small family operation founded by John Paul in 1984, is dedicated to crafting high-quality, hand-crafted, and sustainably-farmed libations for discerning individuals. Located in the hills above Dundee, Oregon, their journey began in a roofless warehouse in McMinnville and eventually led to the establishment of Clos Electrique, a dry-farmed vineyard that started with Pinot noir and Chardonnay but has since expanded to include Nebbiolo and a field blend of white Italian grapes. John Paul, the irrepressible owner and winemaker emeritus, transitioned from an academic background in Marine Biochemistry to the world of winemaking, driven by the desire to use his creative side and enjoy a sip of wine while working. With stints in Oregon, New Zealand, and California, he ultimately founded Cameron Winery, along with his wife Teri Wadsworth, and partners Bill and Julia Wayne, Marc Dochez, and Shawna Archibald. The winery's name pays homage to its location in Dundee and reflects the Paul family's Scottish Clan heritage.

At Cameron Winery, the team consists of experienced individuals, including winemaker Tom Sivilli, vineyard manager Phil London, and John's partner Teri, who brings a sense of humor to their operation. Additionally, Julian Paul is involved in label design and product development, while Tawny Paul plays an essential role in the winery's activities. The team is completed by their furry and feathered friends, including dogs, a cat, chickens, and bees. Cameron Winery is not only committed to producing exceptional wines but also to sustainable farming practices, with a growing focus on regenerative agriculture. Their unique approach, dedication to quality, and a touch of humor make them a distinctive and beloved presence in the world of winemaking.