Archive for the ‘The Crew’ Category
Winter at Cameron
The dawn of the new year at Cameron finds white fermentations still eking out an existence and Pinot noir slumbering in the barrel and dreaming of springtime malolactic fermentations. But the real action this time of year is indubitably occurring in the vineyard!
2011: not a half acid vintage
The first bulletins from our cellar, as we press off red fermenters and watch (and smell) barrels of white juice begin to turn into wine, point to a possible stellar vintage. Ripe flavors and aromas are unmistakably present in the developing wines. Due to continuing fermentations in the cellar for the next several weeks, carbon dioxide levels in the winery are dangerously high. Therefore WE WILL NOT BE OPEN TO THE PUBLIC ON THANKSGIVING WEEKEND.
Check out our video on VineStories
Vine Stories features short videos profiling artisan winemakers discussing their craft. Here is their piece on Cameron Winery.
Whey to go!
When whey is diluted to approximately 10% with water it becomes a potent mildew-cide. I sprayed our goat whey on young grape clusters shortly after bloom, leaving a couple of rows untreated as my “controls”. The results are unmistakable: the goats are saving my ass from the ravages of mildew.
