94 points Vinous Media
Drinking window: 2028 - 2040
The 2023 Pinot Noir Abbey Ridge is darkly floral yet vibrant in the glass, with vivid crushed black cherries, exotic spices, orange zest and sage forming its beguiling bouquet. Juicy to the core yet complex, the palate offers cooling acidity and rose-infused red and blue fruits that seem to hover across the senses. A subtle white pepper tinge lingers alongside edgy tannins, yet the mouth waters for more as the 2023 finishes with dramatic length and freshness.

I have long admired the Cameron wines for their unique combination of purity, complexity and soul. After winemaking stints throughout California and New Zealand, John Paul began producing Pinot Noir and Chardonnay from the Dundee Hills under the Cameron label in 1984. His goal was to espouse both traditional Burgundian principles and sustainable viticultural and winemaking practices. He is a fierce opponent of irrigation. I tasted two Pinot Noirs from the 2023 vintage. The Abbey Ridge Vineyard, planted in 1976, sits at 500-800 feet of elevation in deep Jory soils mixed with layers of rock. The site delivers underlying power and structure, making the wines less approachable in youth but highly capable of long-term cellaring. Meanwhile, the Clos Electrique Vineyard, a field blend of clones planted in 1984, comes from a lower-elevation site. It is one of the region’s purest and most energetic expressions of Pinot Noir, complex yet highly approachable. Both vineyards have been dry-farmed since day one, and the original plantings remain on their own rootstocks. These remain some of the most compelling wines in Oregon today.

Abbey Ridge is the oldest vineyard in the Cameron portfolio, located high in the Dundee Hills at elevations between 500 and 700 feet. The first vines were planted in 1976, and as some of the oldest in Oregon, they continue to produce some of Cameron’s finest wines. A younger block of Pinot Noir was established in 1990 on a hillside above the original vines. Known as Arley’s Leap, this block is named in honor of Bill and Julia’s beloved dog, Arley, whose legendary leap from a second-story balcony in Victoria—startled by a cat—remains family lore. In 1984, another hillside at Abbey Ridge was planted to Chardonnay and Pinot Noir, forming the foundation for Cameron’s Dundee Hills cuvées, supplemented by fruit from other sites in the appellation. At the highest elevation, several acres of Pinot Bianco, Pinot Grigio, and Auxerrois contribute to Cameron’s Italian-inspired white blends, Giovanni and Giuliano.

Abbey Ridge is farmed with only organic sprays. As a non-irrigated site, soil moisture is managed through a rotation of cover crops and clean-cultivated areas, with mowing heights adjusted relative to rainfall to optimize water retention. The old vines, with their exceptionally deep roots, are able to draw on subsoil moisture during the dry late-summer months. One of the highest vineyards in the Red Hills of Dundee, Abbey Ridge is typically harvested later than most sites—mid-October for Pinot Noir and mid-to-late October for the white varieties. This extended growing season yields fruit with naturally high acidity and wines of remarkable aging potential. Yields average 2.0–2.5 tons per acre (27–34 hl/hectare) for Pinot Noir and 2.0–3.0 tons per acre (27–40 hl/hectare) for the white varieties.

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.