Just Say NO to Irrigation

deep roots coalition logoDo grapevines need irrigation in a place that receives in excess of 40 inches of rainfall per year? If you find the concept ridiculous, then you’re already with us. If not, please read on!

Cameron winery is a founding member of the Deep Roots Coalition “drc” (in small letters in an attempt to be humble). We are committed to bringing you wines which truly reflect the wonderful area in which we live.  Our grapevines send their roots deep in search for water and minerals and bring forth each year a wine which says “this is Oregon fruit, it could be from no other region of the world.”  Growing grapevines in a traditional method without irrigation makes ecological sense and creates  wines with more complexity.

Clean fresh water is being increasingly referred to as the oil of the 21st century both because of rising demand for and diminishing quantities of it.  Given that scenario, does it not strike you as a bit of folly to be pumping it out of the ground and dumping it next to plants which are thoroughly capable of finding their own water?

In most of the grape-growing regions of Europe, the vintner loses the right to put the appellation on the bottle if he/she irrigates the vines. This is because they realize that the terroir has everything to do with the soil, latitude and rainfall associated with the vines. To irrigate is to take away a critical component of the terroir.  A wine’s intensity and aromatic makeup have everything to do with the amount of rainfall or lack thereof.

Cameron Winery was the first Salmon-Safe vineyard in the Pacific Northwest.  This reflects our long-term commitment to riparian protection, conservation of natural biodiversity and water management.


From John, January 8th, 2017

A Wee Rant About "Natural Wines"

I am a bit perplexed by the popularity of a relatively new genre of wine: “Natural Wines”. In my opinion, this is a narrow and arbitrary classification meant to suit the marketing needs of whoever is using it. When I see a cloudy wine and am told “Oh this is a natural wine”, I am compelled to retort “I can’t think of anything more natural than gravity…maybe the winemaker should have waited to rack his wine for bottling!” And when one encounters a wine which is either oxidized or smells of fingernail polish remover or has been brutalized by a lactic acid bacteria infection, sure these are “natural processes” but they also emanate from poor winemaking practices.

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