In 1980's Melbourne, Alex Russell's journey into the world of fermentation was starting with humble beginnings; at the counter of a local store sat a Cooper's homebrew kit and it seemed fate had a plan. With the goal of making a beer for his dad, Alex's homebrewing repertoire soon included ginger beer, elderberry wine, cider, mead and wine made from grape juice concentrate. By the age of thirteen, Alex was already on the path to a promising future in winemaking. After studying Viticulture at La Trobe University and Wine Science at Charles Sturt respectively, Alex began working for household names such as Zilzie and Angove before being introduced to the Riverland Vine Improvement Committee (RVIC), a nursery specialising in the importation and propagation of new and alternate grape varietals from around the world. After a trip to Spain to meet with an old winemaking colleague from his Zilzie days, Alex decided to branch out on his own and in 2014 he launched his first label 'Alejandro.' The following year, Alex set up his own winery in a leased shed in Renmark, South Australia, and expanded production to include rare varietals such as Saperavi, Durif, Lagrein, Montepulciano, Vermentino and Tempranillo. Alex's obsession with quality and sustainability is unwavering. Nowhere is that more evident than with the release of his newest range of wines under the Russell & Suitor banner. Under Russell & Suitor, Alex has been reinvigorated by the idyllic and pristine terroir of Tasmania, and the new opportunities such a climate presents. Alex has grabbed the bull by the horns with that familiar confidence beloved by Alex Russell Wines loyalists, yet with the gentle hand required of cool-climate winemaking. While continuing to produce alternate varietal wines from the Riverland and Mildura region of South Australia, Russell & Suitor will be creating premium Tasmanian wines from Pinot Noir, Chardonnay, Riesling and Gew?rztraminer to name a few.