“Aside from the excellent Applegate wines I’ve had from Willamette producers, the wines of one producer, Troon Vineyard, made such an impression on me over the last few years that I drove seven hours from the Mendocino Coast in July to pay a visit to Applegate Valley…While I admire the way Troon farms and its empirical attitude, the proof is in the wines, which are invariably fresh, lively and expressive. A 2020 vermentino is pure and energetic, full of citrus and herbal flavors yet refreshing and intriguing. A 2019 Côtes du Kubli (named for the Kubli Bench, the geographical feature on which Troon sits), mostly syrah with 16 percent grenache, is tangy, dry and lip-smacking. A 2019 tannat is lovely, with floral and plum flavors, “ writes Eric Asimov
Four articles on Troon Vineyard are nominated as finalists in the 2022 Jancis Robinson Wine Writing Competition.
"Today, Troon Vineyard is teeming with life. We have regenerated life on our farm from the soil below to the skies above. And in the process regenerated ourselves too."
Regenerative Viticulture: Building a Better Ecosystem for a Better Planet and Better Wine by Robin Renken
Stories of regeneration by Gwendolyn Alley
Regeneration of Vineyard and Team at Troon by Jeff Burrows
“At Troon Vineyard, a boutique winery in Grants Pass, Ore., general manager Craig Camp used a bottle of wine as a prop as he talked me through the steps the winery takes to minimize its environmental footprint.”
A Wine Enthusiast American Winery of the Year 2022
"Located in the Applegate Valley of Southern Oregon, Troon Vineyard has a long history dating back to 1972, yet recent years have seen it become one of the most forward-thinking wineries in the U.S., as it is one of just two to have become Regenerative Organic Certified through the Regenerative Organic Alliance. The recent certification follows a conversion to biodynamic farming that has revitalized the estate’s soils while also providing a template for other wineries both locally and around the world to reduce their environmental footprint."
To see all categories of the Wine Star finalists, click here.
“Troon has transformed from the typical to the exceptional by achieving biodynamic certification then earning regenerative organic certificate for an Oregon winery. Converting to biodynamics reinvigorated soils and vines, offering to winemaker Nate Wall what’s required for exceptional wines”.
Troon Vineyard has received the Slow Food Snail Award every year they have reviewed the wines of Oregon.
“Troon’s vines and wines pulse with vitality.”
Fizz
2022 Piquette!
Terroir Review - Rich watermelon color. A spritely, chalky, crunchy aromatic display of raspberries and crunchy red apples, with spicy, herbal goodness. The palate is taut and brisk, light-bodied, with flavors of cranberry relish and red apples. Nice kicks of spiced black tea, white pepper, floral perfume, really fun and crushable, in the best way. This new take on ancient farmer fizz is full of summertime goodness. A blend of Mourvèdre, vermentino, Cinsault, Tannat, Roussanne, Grenache Blanc, and Négrette. 88 points
90 Points Excellent - Jeff Kralik - “Mourvèdre, Vermentino, Cinsault, Tannat, Roussanne, Grenache Blanc, and Négrette (note that all red grape varieties were grown and harvested for rosé wine in this instance).
” A quick note about Piquette at Troon: the grapes are harvested to make a True Rosé and then pressed. The remaining grape skins are then rehydrated and let to soak overnight. This is then pressed again the following morning and moved to tank where it is allowed to ferment naturally. This process is repeated several times during harvest as the new white or rosé fruit is brought into the winery. This is the fourth year for Piquette at Troon and this may very well be the best yet as it is juicier and more vinous than previous iterations. Sure, it is still a bit funky, even peculiar, but it is a fun quaff and a great story to tell.
2021 Piquette!
Terroir Review - “Piquette is normally made by adding water to the press cake, consisting mostly of grape skin and seeds, that remains after a red wine is finished fermentation and gets pressed off to barrel. Troon winemaker Nate Wall takes another tack, using only the pomace of white and rosé wines to make his piquette. Since that pressing is done before fermentation, the skins retain some grape sugar, so nothing extra is needed to kick off fermentation.
These skins stay in a tank overnight with a water addition to rehydrate, and then are pressed off (again) and moved to another tank the next morning. The process repeats throughout harvest as more white and red fruit is pressed for the paler wines. The Piquette fermentation is completed in bottle, à la méthode ancestrale, to earn its bubbles.
The result is coppery pink, slightly cloudy, and the pour quickly subsides into a burbling font of tiny bulles. It smells fruity, stony, and herbaceous all at once, the fruit mostly apple and wild strawberry, the herbs minty and grassy. The fizzy texture is existential, as there is little body or alcohol here, and the lean, rhubarbaric fruit feels somewhat watered down. Ever put an ice cube in your rosé? Sort of like that, but more tart, more linear.
Piquette is historically a farmer’s quaff, a harvest thirst-quencher for hot vineyard workers rather than a broody wine for dark winter evenings. Troon’s efforts suggest they view it more than a cheap and cheerful quaff; it’s rare (280 cases made); certified organic, biodynamic, and regenerative organic; and labor intensive — all factors that drive the bottle price to $25. That’s a lot for the category. But I’m sure it’ll sell out soon, if it hasn’t already.
2021 Pét tanNat (100% tannat Pét Nat
92 Points - Editors’ Choice - The Wine Enthusiast Winemaker Nate Wall impresses by making a bone-dry ultra brut style méthode ancestrale wine with Tannat from Troon’s biodynamically farmed estate vineyard. The first wave of aromas includes blood orange slices, flowering tobacco and red brick dust. Flavors include Granny Smith apple vinegar, raw filberts and green tea with a touch of honey. So get ready to pop the crown cap and have some fun. Editors’ Choice. —M.A.
Amber (Orange Wine)
2021 Amber Amphora Amber Vermentino
93 Points Jeff Kralik - “100% Vermentino. Certified Biodynamic. The fruit is harvested and crushed and then transferred to clay amphorae where it remains in skin contact for an astounding 10 months. Orange wines are not for everyone and I would certainly consider them an acquired taste, but if you want to learn more, start with a good one, and this Troon certainly fits that criterion. A cloudy golden or amber in the glass with pretty intense aromas: candle wax, chamomile, hazelnut, and decided spice (white pepper, coriander). The palate is a bit nutty and chalky with noticeable, but certainly mellow, tannins, along with orange peel, hazelnut, and chamomile. Again, orange wines are certainly on the “weird” side of winemaking (even though this is how they were likely made in antiquity), but this is a particularly wonderful one. Outstanding.”
93 Points Terroirist - Gorgeous light amber color. Such a spritely nose with scents of red apple and orange peels, honey, all sorts of blossoms, and some candle wax and honeycomb elements. The palate has a chalky, skin-contact tannins with a slightly dusty frame. Flavors of candied orange peel, pear skins, red apple peels, and very interesting elements of corn husk, hay, white tea, clay, and honeycomb. The flavors and textures are in-line, and for a skin-contact amphora wine this isn’t too “out there” – it stays focused, fresh, and event accessible. If you’re interested in these styles, or trying to convert friends or family, this is a great one to try. All whole-cluster fermented Vermentino – this producer is an expert with this grape
2022 Kubli Bench Amber
92 Points Paul Gregutt - This might well be mistaken for Gewürztraminer, given the floral perfume that leads the taster in that direction. The listed blend is 70% Vermentino, 25% Viognier and 5% Roussanne – no Gewurz and no Riesling as in previous vintages. It's a lovely summer sipper, an elegant, low alcohol wine with flavors of flowers and Asian spices. The finish lingers gracefully, adding highlights of clove and citrus peel Try it with cold noodle dishes or chopped salads. 300 cases; 12.6%;
92 Points Norm Roby Wine Review Online - This one falls within the orange wine category and is made from 70% Vermentino, 25% Viognier, and 5% Roussanne. Each is fermented separately in open-top fermenters located outdoors, typically with about 30% whole-cluster inclusion. Fermentations proceed spontaneously with native yeasts, The Vermentino, grapes were foot tread before being loaded into the press, leading to a bit more extraction before being settled and transferred to neutral French oak barrels for fermentation. Light orange in color, this is a highly aromatic wine with a silky-smooth texture and flavors that expand nicely on the palate. With discernible acidity in the background, it finishes long. Despite being easy to drink on its own, it pairs well with food, including blue cheese.
92 Points - Catherine Fallis Master Sommelier
90 Points - Vinography - “Light amber in the glass, this wine smells of wet leaves, dried citrus peel, and apricots. In the mouth, tangy apricot and citrus flavors add sweeter notes of peach and poached pear as the wine lingers long in the mouth with hints of herbs and bee pollen. Excellent acidity and a faint tannic grip round out a picture-perfect orange package. A blend of 70% Vermentino, 25% Viognier, and 5% Roussanne.”
2121 Kubli Bench Amber
91 Points Terroirist - “A fascinating mix of honey, whipped butter, dried flowers, over top of candied orange peel, dried pineapple and some quince. A lot going on here, this orange wine is up there with the most “accessible” I’ve tasted, but it’s still got that complexity and fascinating texture.”
92 Points Excellent - Jeff Kralik - “Golden, even, yes, amber in the glass with a load of yellow apple, white flower, beeswax, and baking spice. Whoa. The palate is fruity, yes, but balanced with acidity and plenty of spice. If you are into orange wines this might not be orange enough for you. And for those not at all familiar with the genre, this might be a little too funky. For cautious admirers of the style like me this is a Goldilocks wine. Just right.”
Pink
2022 Kubli Bench Rosé
95 Points BevX.com - The 2022 Troon Kubli Bench Rosé is made from a Southern France-inspired blend of 55% Mourvedre, 25% Cinsault, 9% Counoise, 8% Carignan, and 3% Negrette.
93 Points Norm Roby Wine Review Online - “Made from young vineyards coming into production, this Rose brings together Mourvèdre, Cinsault, Counoise, Carignan, and Negrette, all farmed to make rosé. Light pink in color, the wine is a charming, refreshing Rose with berry and spice flavors, a silky texture and good acidity. Modest in alcohol and crisp in the finish, it holds up well over time and is thoroughly enjoyable”
92 Points Paul Gregutt - I suspect this is a first-ever blend for west coast rosé – 55% Mourvèdre, 25% Cinsault and the rest a mix of Counoise, Carignan and Négrette. The color is tawny gold – not a hint of pink (sorry Barbie) – and the flavors show the impact of barrel fermentation with wild yeasts. This is lively, fresh, detailed, textured, with lacy flavors of flower and pollen, citrus and berry. I'll wager it's unlike any rosé you've tasted, and has been given the sort of care and attention rarely bestowed on such wines. 250 cases; 11.9%
91 Points - Catherin Fallis Master Sommelier
2021 Kubli Bench Rosé
92 Points Terroirist - “Very pretty, the mouthfeel is gorgeous, and the level of complexity and focus is really something. A stellar pink”
94 Points BevX.com - “Our third taste of a Troon Vineyard Bench Rosé equals last year's great effort and once again earns top cool points”
White
22 Druid’s White
96 Points - BevX.com - This wine is so incredibly charming and complex — you must try it.
91 Points - Catherine Fallis Master Sommelier
2021 Druid’s White
92 Points Jeff Kralik - 65% Vermentino, 22% Marsanne, 13% Roussanne. Under DIAM. Biodynamic. The Vermentino was foot-trodden (!), the Roussanne and Marsanne were whole-cluster pressed. All were fermented in oak and remained for eight months, then transferred to tank before blending. If you love the planet, you have to love Troon. It boggles the mind all that Troon does to preserve the earth, way too much for a tasting note, but it is astounding and commendable. And the wine?
Fantastic. The nose is busy, but in a good way: lemon, lime, hazelnut, lemon grass. The palate continues on with the theme but also introduces balancing tartness along with a lengthy finish. If you want to have your wine and preserve the planet, too, look no further than Troon
91 Points Terroirist - Rich yellow color. The nose pops with peaches, nectarines and lemon curd, tossed with yellow and white flowers, some sea salt, candlewax – a lot going on. The palate shows a creamy, rich texture but the acidity is so focused and pristine, and the balance is lovely. Lemons, pineapple and orange peel fruit blends well with tones of shaved ginger, crushed shells, honeycomb, and it finishes with this pretty, flinty, mineral and chalky vibe. Complex and beautiful, and a great value. Vermentino, Marsanne and Roussanne
96 Points BevX.com - The 2021 vintage of the White Druid’s Fluid includes Vermentino, Marsanne, and Roussanne. Whole clusters of Marsanne and Roussanne were gently pressed and transferred to neutral oak barrels for fermentation while the Vermentino was first foot-trod. Fermentation was cool and slow with a natural malolactic fermentation in the spring. The resulting wine is complex while very fun.
Excellent Frederic Koeppel - “seems pretty darned classic to me and reflective of its grape varieties and its philosophical relationship to the South of France. The wine is a blend of 65 percent vermentino, 22 percent marsanne and 13 roussanne, aged eight months in neutral French oak barrels. The color is very pale straw-gold; boy, this is golden and luminous, yet spare and elegant; aromas of acacia and mimosa blossom, lemon curd and lime peel, honeycomb and lanolin segue to a palate defined by stone fruit, quince and ginger in a texture that feels honed and buffed to a fine surface; bright acidity carries every element through to a finish that might have been chiseled from limestone, all encapsulated by touches of Mediterranean herbs and a stiff sea-breeze.”
90 Points Norm Roby, Wine Review Online - Labeled “Druid’s Fluid” until recently, this most recent white blend has a lot to offer. Made from 65% Vermentino, 22% Marsanne and 13% Roussanne, all harvested over a 10-day period. The Vermentino was foot trodden before its barrel fermentation. The time in used oak for primary and secondary fermentation averaged 8 months. With flavors of green apple, lemon zest and light spice, this wine’s appeal is mostly about texture and good balancing acidity. The flavors are clean orchard fruit (mainly pear) and the finish is vibrant.
2022 Vermentino
99 Points - BevX.com - “We have been a fan of the Troon Vermentino since first tasting their 2014 vintage — now they are flirting with perfection. It was clear then, and remains certain now, that the climate and soils in Oregon's Applegate Valley is ideal for growing grapes like Vermentino.”
93 Points - “Hidden Gem Selection” The Wine Enthusiast “This exhilarating wine smells like a Sicilian lemon grove under a midafternoon sun. There's also aromas of a salty sea breeze and crushed granite dust. The lithe and lean palate suggests tangerines and a flavor similar to either green tea with lemon or a cup of yerba maté. Either way, the wine's acidity will snap you out of the doldrums.” — Michael Alberty
92 Points - Paul Gregutt - “ Sporting a pretty new label design depicting a chamomile blossom, this minimal intervention biodynamic wine is fresh, brisk, detailed and lively. Scents of wild herbs and wildflowers add a rustic country touch, while the palate brings fresh, compact flavors of lemony citrus rind and yes, chamomile tea
92 Points - Catherine Fallis Master Sommelier
90 Points - Vinography - “Palest yellow-gold in the glass, this wine smells of candied lemons and grapefruit zest. In the mouth, bright lemony grapefruit and green apple flavors have a juicy zing thanks to excellent acidity. There might even be the faintest hint of salinity in the finish of this wine. Quite tasty.”
Red
2022 Druid’s Red
95 Points BevX.com - The Druid's Red is ultra cool as Troon Vineyards shows us their unique take on a Côtes du Rhone-style wine done with gusto.
2021 Druid’s Red
Excellent Fredric Koeppel - Gosh, what a pretty wine! The Troon Vineyard Druid’s Fluid Red Blend 2021, Applegate Valley, is a blend of — are you ready? — 27 percent tempranillo, 23 percent malbec, 22 syrah, 15 mourvedre, 6 grenache and 2 carignan, aged 10 months in “almost completely” neutral French oak barrels and puncheons. This wine marks the last appearance of tempranillo grapes in any wines from Troon; the vines were pulled after the harvest of 2021. Whatever the make-up of the wine, it’s certainly a charmer.
2020 Druid’s Red
92 Points James Suckling - “From biodynamically grown grapes with Demeter certification. Drink now”
90 Points Editor’s Selection The Wine Enthusiast - Made from estate-grown biodynamic grapes in a blend intended for immediate drinking, this is a fun, fruity and front-loaded red wine with a mix of red fruits, leafy herbs, tobacco, tea and toast. It's a versatile wine that falls into no specific category but delivers pleasure from the first sniff to the last swallow.
90 Points - 2020 Druid’s Fluid Red - Terroirist “Deep ruby color. Gamay-esque goodness on the nose, so floral and accessible, gushing with strawberries and cherries, along with rose petals, potting soil, clay and potpourri tones. Zesty and brisk acidity, with dusty tannins and a bright feel. Juicy strawberries, cherries and raspberries, laced with deep violets, sage, some pepper and light roast coffee. This wine is all about the mouthfeel and vibe, which is fresh, inviting and delightful”
2022 Siskiyou Syrah
93 Points - Catherine Fallis Master Sommelier
2021 Syrah
97 Points - BevX.com “Troon Vineyard has gone all-in on Syrah and they are setting a standard for Syrah on America’s west coast. Troon’s Syrah is more balanced and restrained than most New World Syrah with moderate alcohol and an ideal balance of acidity — it’s certainly made in the mold of the Rhone Valley. “
95 Points - “Cellar Selection” - The Wine Enthusiast - “Raspberries, perhaps intermixed with strawberries, join forces with white pepper and violets to create a set of aromas that suggest northern Rhône via the Applegate Valley. Brilliant acidity and firm tannins support flavors like tart blackberries, pine needles and cedar. The wine's texture is as smooth as silk. Enjoy 2023–2034.” — Michael Alberty
92 Points - Paul Gregutt - “This fascinating wine piles on scents of damp foliage, composting herbs, peat and cured meat – all that before it touches your lips. In the mouth bright, tangy citrus and spicy berry fruits barrel ahead, with a zesty liveliness that elevates the impact. It’s young, polished and impeccably fresh, relatively light but bursting with flavor.”
93 Points - Catherine Fallis Master Sommelier
2020 Syrah
96 Points - Editors’ Choice - The Wine Enthusiast “An aromatic combination of blackberry, violet, white pepper, chalk and a trace of earthiness. Ripe, earthy marionberry and white peach fruit flavors fill the mouth, while bits of anise and bittersweet dark chocolate float in the background. Smooth tannins and more than enough acidity to keep things lively. Editors’ Choice. —M.A.
94 Points Norm Roby Wine Review Online - “About 33% was whole cluster fermented, and after a 4-week fermentation, the wine was pressed off and aged in neutral oak for 18 months. It is deep in color, but then offers plenty of ripe fruit, with black pepper in a medium bodied style. The bouquet is mostly reminiscent of black plums with a touch of thyme and pepper. The flavors are similar, but the palate impression is one of bright, lively fruit that seems more savory than powerful. Kind of understated elegance and balanced by good acidity.”
92 Points Year’s Best U.S. Rhône Varieties Wine and Spirits Magazine - With scents of pepper, smoke and a whole-cluster tanbark grip, this is lively and expressive, its deep core of blackberry flavor tensed up by smoky tannins. It’s firm and savory, and it screams for barbecue. —Reviewed by Patrick J. Comiskey.
92 Points Terroirist - Dark purple color. The nose kicks off with a great burst of smoky, beefy, peppery goodness, with roasted red pepper and mesquite, grille steak, over tangy blueberries and black cherry fruit. The palate shows nice grip with smooth tannic edges and delightfully fresh acidity and tangy plums, blueberries and black cherry fruit. The complex notes of roasted red pepper, soy, glazed mushrooms, gravelly earth and clove. Age-worthy but fresh, this has a lot of deliciousness and savory goodness packed in here, especially for the price
2020 Glou-Glou Grenache
90 Points Terroirist - “Zesty acidity and light tannins frame the wine nicely, and the raspberry and strawberry fruit is bright and delicious”
Very Good+: Fredric Koeppel - “I think the winery should make 10,000 cases and get it into every restaurant in the land for joyous Summer drinking”
2020 Tannat
93 Points Outstanding Jeff Kralik - 76% Tannat, 24% Malbec. Under DIAM10. Demeter (Biodynamic) certified. Outside of southwestern France and Uruguay, there simply is not a lot of Tannat made. It can be a harsh, tannic wine, and has been known to take decades to soften up. Troon’s approach (along with a healthy dose of the much softer Merlot in the blend) works magically, as this wine is not only approachable but delicious right out of the bottle. Dark and brooding in the glass with plenty of dark fruit, a touch of anise, and an intensely floral, perfumed aspect. The palate follows suit, with plenty of fruit, spice, nice acidity, and a funk that I certainly associate with the variety
93 Points - The Wine Enthusiast - This blend of 76% Tannat and 24% Malbec begins with scents of dusty roadside blackberries, leather and a note reminiscent of wet river rocks. Flavors such as black cherry, leather and balsa wood surf a medium-bodied palate with nicely integrated tannins and elevated acidity. —M.A.
92 Points Terroirist - Deep purple color. The nose of tart black currants and blackberries is great, laced with complexities of smashed rocks, anise, tar, pencil shavings, dried violet petals. The palate is grippy but suave with tangy acidity and a nice core of tar blueberries and currants. Elements of smoky earth, charcoal, anise, coffee grounds and violets add complexity. The notes of savory broth and mushroom need years to unravel, and this will age gloriously for quite some time. Deep, tangy, balanced, spicy – a ton to love
2019 Tannat
94 Points James Suckling - “Aromas of white pepper, resin and black fruit follow through to a full body with firm and silky tannins and so much slate and crushed-stone character”
Articles About Troon Vineyard
How an Oregon Winery is Unlocking the Potential of Biodiversity with Regenerative Agriculture
An Interview with Craig Camp of Southern Oregon's Troon Vineyard & Farm “With biodiversity, we are trying to keep everything in balance. And that becomes a self-sustaining system.”
Walking the Walk at Troon Vineyard by Norm Roby - “Organic and biodynamic are not the same" was the first lesson brought home during a recent visit to Troon Vineyard in the Applegate Valley of Southern Oregon. It turned out to be the first of many new things learned during this eye-opening visit.”
Southern Oregon’s Rivers Include Rivers of Wine by Mike Dunne - “Troon Vineyard & Farm southeast of Grants Pass is the place to head for anyone who wants to be introduced to all the wine world’s fashionable buzzwords – social fairness, animal welfare, and organic, biodynamic, and regenerative farming.
When it comes to forward-looking agriculture, the only certification that Troon lacks is designation as the Oregon branch of the viticulture and enology department of the University of California, Davis, the place is that much into research and education.”
Your Cure for Boring Summer Wines by Paul Gregutt - Few wineries in the Northwest have managed a more impressive ugly duckling to beautiful swan transition than southern Oregon's Troon Vineyard. The vineyard's origins date back to the early 1970s, but in 2015-16 an infusion of new owners and new concepts implemented by General Manager Craig Camp, Winemaker Nate Wall and Director of Agriculture Garett Long have utterly transformed and energized the site and the wines.
Troon’s Craig Camp is interviewed on the RegenBrands Podcast
Why the Wine World May Depend on Regenerative Agriculture — Starting Now
“When Craig Camp took over as general manager of Troon Vineyard in southern Oregon in 2016, the property had been conventionally farmed for many years, and the plants were missing many of the basic nutrients they needed. But when he had the soil tested, he discovered those nutrients were already there.
“You ask yourself, ‘Why isn’t it going from the soil to the vine?’” Camps says. “The answer is typically that the soil microbes that act as a conduit from the dirt to the plant can’t do their job properly because they’re lacking nutrients. That’s when you discover you should be farming the soil and the vine will take care of itself.”
What Is Carbon Sequestration and Why Is It Important for the Wine Industry?
“The way I often think about carbon sequestration is in the wider conversation about soil health,” says Garett Long, the director of agriculture for Troon Vineyard, a Demeter Biodynamic® Certified and Regenerative Organic Certified™️ winery and vineyard in Oregon’s Applegate Valley.
Long, who holds a Master’s in Soils and Biogeochemistry from UC Davis, employs the “five principles of soil health” at Troon: composting, avoiding soil disturbance, keeping living roots growing, maximizing diversity, and integrating livestock.”
Southern Oregon’s Troon Vineyard is the second vineyard in the world — and fourth farm overall — to receive the Regenerative Organic Alliance’s Regenerative Organic Certified Gold designation. It will also be the first winery to release wines with the Regenerative Organic Certified Gold label on it.
Celebrating Earth Day with Troon Vineyard
Troon Vineyard, located in Southwest Oregon’s Applegate Valley, is one of them. This winery and farm of nearly 100 acres is certified Organic, Demeter Biodynamic, and Regenerative Organic Certified. By gaining these certifications, Troon Vineyard shows a strong commitment to improving the environment.
However, Troon Vineyards acknowledges that it is a small piece of the puzzle. “What we do on our 100-acre farm will not change the world unless we convince other farmers and winemakers to adopt that same mission,” says Craig Camp, General Manager at Troon Vineyards. “Also, we must convince wine consumers that wine crafted with quality, place, and planet in mind is worth the search.” Celebrating Earth Day with Troon Vineyard
Made with Intention: Troon Vineyard’s Druid Fluid Biodynamic Oregon Blends by Cindy Rynning
“For years, I’ve enjoyed wines from Troon Vineyard, a Demeter Biodynamic Certified and Regenerative Organic Certified farm in Applegate Valley, Oregon. With the management and winemaking teams consistently producing wines that adhere to their vision, it’s a joy to taste and appreciate quality
The Road to Regenerative Organic Certified - Keith Edwards
“As was the case for the first winery to attain Regenerative Organic certification – Tablas Creek – Troon Vineyard, the second winery to claim that honor, is organic- and biodynamic-certified and is focused on wines made from Rhone varieties. Their life experiences, however, have been markedly different”
Troon Vineyard Earns Regenerative Organic Certification - Organic Grower
“You have to be fully committed and believe in what you are doing,” said Craig Camp, general manager of Troon Vineyard. “The Regenerative Organic slogan is ‘Farm like the world depends on it.’ That’s what you have to be prepared to do. Certifications are not hard to do if you are committed to the health of your farm.”
“Troon Vineyard of Grants Pass is known for its thoughtful farming of grape varieties made famous by wines from France’s Rhône Valley. Grapes such as syrah, viognier and grenache are grown using various organic practices to improve soil health and sequester carbon.
Thanks to its approach to farming, Troon is one of the first two wineries in the world to earn the Regenerative Organic Certified label for its wines.”
Offbeat Bubbles - Oregon Wine Press - “Making pét-nat is a very engaging process, as everything takes place during harvest,” Camp revealed. “You pick the grapes and press them the same day. A few days later, they’re fermenting, and you have to watch the sugar levels closely every day, as the bottling window is so short. Then the sugar hits the spot you’re looking for, and you have to drop everything and bottle the wine.”
Wednesday Winery Spotlight: Troon Vineyard - I have known Craig Camp, the general manager at Troon, for over a decade now and how he has transformed Troon has truly been remarkable… Troon is now the leader among producers from the region, championing organic farming as well as highlighting somewhat out of the mainstream varieties and styles
Wine’s Most Inspiring People of the Year, Craig Camp - Wine Industry Insider - “Camp is now charged with getting deep into vineyard management, making the neglected Troon Vineyards and Winery into a biodynamic powerhouse and, subsequently, turning out wines from grapes planted in healthy soils that are appropriate for the vines planted there.”
CRAIG CAMP, ÉTATS-UNIS - Du carignan et du mourvèdre contre le réchauffement climatique - Mon Viti (French Viticultural Magazine)
Building vineyard biodiversity to combat climate emergency - The Buyer (British Wine Trade Magazine)
Civilta de Bere (Italian Wine Magazine)
Tutti pazzi per il Vermentino. Perché? Secondo Craig Camp, esperto di vino e amministra- tore della Troon Vineyard nell’Oregon del sud: «Il Vermentino è il sogno di ogni enologo: facile da piantare e far crescere, sensibile a pochi parassiti; è amico sia dell’acciaio inox sia del legno». Infatti questo vitigno, dalla facile pronuncia (per noi americani, ndr), è vinificato in diversi stili, il che è importante sia per chi ci lavora sia per il consumatore finale, che non vuole sembrare poco colto quando ordina un vino. (Page 25)
Troon: A vineyard reimagined - Wine Press Northwest
Troon’s dedication for regenerative agriculture means a much more focused growing program, one with purpose and intent that creates wines that truly reflect a sense of place in the Applegate Valley.
Located in a distinctive growing area between the Napa and Willamette, the Applegate Valley is at 1,400 feet of elevation, surrounded by the Siskiyou Mountains and 60 miles from the Pacific Ocean. The cool ocean breezes that cut through the mountains thicken the grapes’ skins, creating wines with moderate alcohol and high acid.
Camp likens the style to wines from Mediterranean regions like the Rhone Valley in France. Their location is warmer and dryer than the Willamette Valley, but cooler and wetter than Napa. Camp says they have a shorter growing season than Napa, but get 70 minutes more of sunshine daily and no fog. As the days get shorter, sugar accumulation stops, resulting in fully ripened fruit and lower alcohol wines.
Bet On Piquette - Oregon Wine Press
Craig Camp at Troon Vineyard says they combined Tannat, Marsanne and Primitivo pomace, which intentionally retained a fair amount of juice after pressing for the still wines. They pressed it dry, bottled and capped it, and allowed the fermentation to commence naturally. The result was classically cloudy, pink wine with a substantial sparkle at 10.5% alcohol.
Troon’s winemaker Nate Wall makes both pét-nat and piquette from Tannat. Even though Tannat is a very pigmented red, the Troon Pét-tanNat (as the winery calls it) looks clear because it is made from free-run juice immediately drawn off for fermentation. The remainder goes to make piquette. Recycling the pomace complements their commitment to Biodynamics, which just this year has culminated in both the Troon vineyard and winery earning Demeter Certification.
Winemaking, Life and Choices - On the Vine
“When I came it looked like concrete - totally compacted, hard as a rock,” Craig said. “There were a lot of vine diseases. I felt that biodynamics was the only route to rejuvenate the site.” In 2019 they completed the three-year process of becoming certified Demeter Biodynamic and are beginning to re-plant the vineyard with Rhône varieties. “The differences we’ve been able to achieve are really stunning in soil health and plant health,” said Craig. In this new direction is a commitment to not only restore but improve this historic site. "
Oregon Biodynamic Wine in the Spotlight: Stunning Examples from Troon Vineyard and Winderlea Vineyards & Winery - Wine Casual
“Craig Camp, General Manager of Troon Vineyard, shared a stunning example of Troon’s Kubli Bench Amber 2019 made in an orange-wine style from riesling, vermentino and viognier.
I’ve sampled many orange wines, including amphora wines from Georgia (country), and this is hands down the best, aromatically-led, orange wine I have ever had the pleasure to enjoy”
The ROC certification could become the gold standard for wineries, and the earth - The Washington Post
Troon Vineyard in Oregon’s Applegate Valley, is also certified biodynamic and organic, and quickly applied for the new label. “The focus on regeneration is what is key to me,” says Craig Camp, the winery’s general manager. “We have to put back more than we take to establish a natural food growing system.”
Troon Renaissance: Historic Applegate Vineyard goes Biodynamic - Oregon Wine Press - “Troon Vineyard is a story of rebirth, regeneration and rediscovery.”
Funky Bubbles Democratize Sparkling Wine by Michelle Williams “In 2019, Craig Camp, of Troon Vineyards in Applegate Valley, Oregon, discovered that Wild Arc Farm, in New York’s Hudson Valley, was making piquette. As the manager of a newly converted biodynamic winery, Camp saw an opportunity to produce “fun” bubbles, while incorporating his “no-waste” philosophy. Troon’s inaugural bottling is “a mélange of the pomace from whole-cluster pressings for our white and rosé wines,” says Camp. The gentle nature of Troon’s pressing eliminated the need for added sweetener, required little additional water, and finished with a light disgorgement. The result is dangerously delicious low-alcohol fizz and ideal summer refreshment.”
Rhône Rangers Wrap Up by Stephen McConnell - “Biggest excitement of the day was probably Craig Camp bringing his lineup of wines down from The Troon Vineyard Southern Oregon. I’ve been wanting to try these for a long time and reminds me how bad I need to go visit that part of Oregon. This is NOT Willamette–don’t make the mistake of lumping all of Oregon in together. These are beautiful wines–ripe and delicious–while showing incredible acid, remarkable fruit, and great restraint. The white blend especially–my favorite Rhone Blend of the day, reds extremely restrained low-alcohol nice.”
The Transformation of Troon Vineyard by Tamara Belgard “Improving the quality of wine doesn’t always just take place in the cellar, sometimes it needs to be done from the ground up. Located in Southern Oregon’s Applegate Valley, Troon Vineyard has, and still is, been undergoing a complete transformation. More than just a rebrand, the estate winery has practically reinvented itself under new ownership and new leadership.”
Treating the Vines Right - Kansas City Homes and Style Magazine - “In 2016, a decision was made to change directions, to move toward a more sustainable wine growing and winemaking approach. General Manager Craig Camp says Troon is trying to heal the vineyards and repair more than 40-years of damage. “The amount of damage traditional farming does is incredible. Fortunately, the Earth is quite resilient. I knew from experience that this was the only route to rebuilding these soils. Troon Vineyard has been farmed 100% organically and bio-dynamically since 2017,” Camp shared.
A Conversation with Denise and Bryan White, Proprietors of Troon Vineyard - by Melanie Bianco Ofenloch - “ We didn’t find Troon, it found us”
A Talk with Craig Camp of Troon Vineyard by The Wine Write - “Drawn by the challenge of promoting an up and coming wine region, Craig made his way to Troon Vineyard in 2016. He's championing biodynamic farming there and working to toot the horn about the nice things happening now at Troon and the Applegate Valley.”
Exploring Oregon’s Other White Wines, in The Wine Enthusiast by Paul Gregutt - “In Southern Oregon, Albariño, Viognier and white Rhône-style blends are catching on, notably in the Applegate Valley American Viticultural Area (AVA), where Troon is also working wonders with Vermentino. Troon 2017 Vermentino (Applegate Valley); $18, 90 points. In the midst of a major transformation to new varieties, a biodynamic vineyard and innovative fermentations, Troon scores with this rich, toasty, barrel-fermented white wine. A ripe mix of fruits brings poached pear and banana to the front, with a lick of vanilla custard as the wine trails off. Delicious already, so drink up. Editors’ Choice.
Science Meets Biodynamics at Troon Vineyard by Jeff Burrows - “They are pursuing full Demeter certification, and they are applying modern scientific methods to understand the changes in the vineyard as they move from Live Certified sustainable to certified organic and biodynamic operation.”
Oregon’s Iberian Connection by Paul Gregutt - The Wine Enthusiast “In the Applegate Valley, Grenache gives a very delicate, elegant wine with weight more like you find in Oregon Pinot Noir, but layered with a spicy, white pepper component”
The Good Sh*t - Biodynamic Preparations at Troon by Joe Roberts “ 2018 will be Troon’s first 100% certified Biodynamic vintage, and the thinking behind it has nothing to do with smoking the other “good sh*t” big agricultural crop (marijuana) in Troon’s neck of the woods; the plan is that Biodynamic farming can help the resiliency of the vines, and therefore allow for more dry-farming, less water usage, and increasingly better and better vineyard fruit. Combined with six full-time vineyard staff, “you get a different level of care in the vineyard” according to Camp.”
Burgeoning Southern Oregon by Kelli White in GuildSomm - “Troon, one of the region’s more historic wineries, is located at a wider spot in the valley. It was established in 1972 but today is run by two Napa Valley expats. While their site is not quite as marginal as Cowhorn, they find the growing conditions challenging but also compelling. “Yes, it’s a truncated season, but we also have more daylight hours during the summer. Then, in October, the daylight hours drop dramatically. It’s honestly startling, but as it’s still warm, you get flavor development, while the low light makes for limited photosynthesis,” Craig Camp explains. “We end up making wines that are more European in weight, higher in acid, and with less fruit-forward aromatics.”
Block and Tackle by Joe Roberts - “ The additions of foot-treading and Biodynamics to the mix helped to put the finishing touches on the approach, and Troon was, in a very real sense, thus reborn as a brand. What hasn’t changed is that Troon’s small vineyard location is capable of some excellent winegrowing magic when the right varieties are planted. Troon is more or less surrounded by the Siskiyou Mountains, near a wider section of the Applegate River, with river bench soils that consist of pieces of ancient seabed, granite, and sediment. “We have a mostly Northern California climate here,” Craig noted, “with a shorter growing season. So we can produce wines with European ‘weights.'”
This Wine Region is Trending: Applegate Valley - Snooth
"When asked if he agreed with me that Applegate Valley AVA was poised for an explosive presence throughout the wine industry, including consumers and critics alike, Camp answered, " The Applegate is going to gain attention for the same reason that Sardegna and Corsica are now getting serious attention. Complex, interesting wines at prices people can afford to drink."
Food and Wine Pairing: Troon and College Football - Michelle Williams
Christy Canterbury, M.W. - "Since I last tasted Troon wines, in Southern Oregon in July 2013, the winemaker and winemaking approach have changed. They were pleasant before, so I was curious to see what I would find in the wines post-makeover. I’m happy to report that this Southern Oregon pioneer continues to push boundaries in the right direction."
Madiran vs Applegate Valley - "Why Applegate Valley? It is home to Troon Vineyard and their 100% Tannat wine. Craig Camp took over as General Manager at Troon Vineyards in 2016. Craig is a man I admire. Not only does he have great insight to the wine industry, everywhere he goes high quality wines follows." Michelle Williams, Dallas
All Fired Up! Light the Grill and Pour Troon Wines, Cindy Rynning, Chicago
Craig Camp: Succeeding at Making Great Wine, Michelle Williams, Dallas
Why Wine? An Interview with Troon Vineyard's Craig Camp, Michele Francisco, Portland
Punching Down with Craig Camp of Troon Vineyard, Brianne Cohen, San Francisco
Wine Pioneers in Oregon, Troon Vineyard's Craig Camp, BK Wine Magazine, Sweden
Oregon Wine: It's Not all Pinot Noir, New York
Troon Vineyard: A Glimpse Into the Next Big AVA, Melanie Ofenloch, Dallas
Troon Red Label: A Complex, Classy Zin, Reverse Wine Snob, Seattle
Food and Wine Pairing: Troon Vermentino, Michelle Williams, Dallas
Binnotes: A Conversation with Troon's Craig Camp, Seattle
Troon Wines: Something Special Out of Southern Oregon, Los Angeles
James Melendez Interview Series with Troon General Manager Craig Camp, San Francisco
Malbec + Tannat = Troon - Fredric Koeppel, Memphis
A Six Pack of Troon - Gang of Pour, Detroit
#Food & #Wine Pairing: Going Hardcore Carnivore with Troon Wines, Dallas
The Pioneering Spirit of Troon Vineyard by Michelle Williams, Dallas
Troon Vineyards: A New Journey has Begun for this Historic Winery, Des Moines