Alex was born in Australia, raised in New Zealand, and spent years travelling the world working across wine regions before landing back home. Drawn to low-intervention winemaking at a time when there was very little of it on offer in New Zealand, he and his partner Josefina began experimenting with zero sulphur wines in 2013, releasing their first bottles in 2014. By 2016 they had moved to Nelson, buying an existing organic winery and vineyard in the Upper Moutere.

Working in near-total isolation on the rugged northern tip of the South Island, Alex now farms across four vineyards, crafting zero-additive wines from ten different varieties. Indigenous yeasts, no fining, no filtration, no sulphur.