Cameron was started in 1984 when John Paul, a man with doctorate in marine biochemistry, decided to make wine instead of pursuing an academic career. He worked in Oregon, New Zealand and California learning winemaking, eventually becoming assistant winemaker at Carneros Creek Winery. With his wife and several business partners, he founded Cameron estate, where all farming is done without irrigation. Along with Pinot Noir, the estate grows Nebbiolo, Chardonnay, Pinot Bianco, Fruilano, Pinot Grigio and Auxerrois.