Q&A – Chris Cameron of Broken Earth Winery, Part 1

I first met Chris Cameron, Vice President and Director of Winemaking, several years back at a coffee shop in downtown Paso Robles. The more I chatted with him since then the more impressed I was with his knowledge, experience, and travels.

I’ve always enjoyed his perspective on wine, winemaking, and specifically wine in Paso Robles. This is the first of two parts I will share here on the blog and I hope to do more with Chris in the future. A big thanks to Chris for taking the time to answer these questions during harvest.

Matt: How long have you been making wine?

Chris: 38 years, this is my 45th harvest (some years were northern and southern hemisphere).

Matt: How many cases do you make?

Chris: Depending on harvest variations, between 125,000 to 150,000. We are all estate and certified sustainably farmed.

Matt: How many acres of wine grapes do you have?

Chris: 522 acres

Matt: Do you farm your grapes or use a vineyard manager?

Chris: We utilize the expertise of Vineyard Professional Services (under contract). We ceased farming our own after harvest 2010.

Matt: Favorite aspect of the wine industry? Least favorite?

Chris: Everyday is a new adventure and…..everyday is a new adventure!

Matt: Favorite thing about Paso Robles? Least favorite?

Chris: Paso Robles has the unique ability to produce a very broad range of varietals from Rhones to Bordeaux styles. This does not happen very often in other wine regions. The warm days and typically cool nights allow for exceptional ripening. Least favorite would be the result of some of the region’s wines from this unique ripening profile. I am not fond of what I call “Christmas Pudding” wines, those that have really high alcohol, are soft and already developed by the time they hit bottle. It is very difficult to see any varietal definition in these. They are over-ripe, soft and ‘soapy’.

Matt: What do you think about the “west side versus east side” thing that some folks talk about in regards to quality of wine and quality of grapes?

Chris: This is my eighth harvest in Paso and I have had the opportunity to make wine from both sides of 101. The vineyards are different, the west side has much more of a coastal influence and the soils seem to be younger and more ‘fractured’. Typically the yields on the west side are lower and can offer more intensity but also the temptation to allow fruit to become too ripe is evident in some wines. The east side offers a more commercially sustainable approach to farming with potentially higher crop yields and more consistency. Consumer preference seems to favor many of the west side wineries (but certainly pay a higher premium due to higher growing/production costs) but the performance of east side wines in competitions, in particular, support the concept that neither side is better, just different.

Matt: Favorite wine variety to drink?

Chris: Riesling from either Germany or Alsace

Matt: When not drinking wine you’re drinking _________?

Chris: BEER!!

Disclaimer: Broken Earth Winery is currently a client of mine.