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To call Cameron Winery “iconic” is almost an understatement.
Founded in 1984 by John Paul, it remains a small, family-run operation producing just a few thousand cases each year. Their home vineyard, Clos Electrique in the Dundee Hills, along with sites like Abbey Ridge, are dry-farmed, organic, and dedicated to biodiversity. Abbey Ridge holds some of Oregon’s oldest vines and supplies both the Italian white varieties for Cameron’s Giovanni and Giuliano, as well as much of the Pinot Noir that defines the Dundee Hills.
John Paul began in marine biochemistry before pivoting to wine, working stints in New Zealand, California, and Napa before settling in Oregon. Together with his wife, Teri Wadsworth, and longtime partners from Abbey Ridge, he produced Cameron’s first vintage in 1984. Today, the winery continues as a close-knit effort led by family and longtime collaborators.
The Cameron Ramato draws inspiration from the ramato wines of northeastern Italy (rame meaning copper), where Pinot Grigio is briefly macerated on its skins before pressing. Here, the grapes see just 4–5 hours of maceration before aging in neutral oak, resulting in a copper-hued wine with aromas of strawberry, stone fruit, and honeysuckle, balanced by lean acidity and a resinous, lingering finish. For John Paul, the style captures what makes skin-contact whites so compelling: “These wines bridge the gap between white and red and may be more versatile than either.” The Ramato is at once a nod to tradition and a joyful expression of Oregon farming.
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