Behind the Work - Alexandra

Before becoming a consultant in oenology and microproduction, I studied pharmacology at McGill University and spent several years immersed in Montréal's vibrant restaurant scene.

What drew me in was the intersection of science, flavor, and human experience; how small technical decisions can completely reshape what's felt, shared, and remembered.

That curiosity led me to formal training in oenology and viticulture in France, followed by hands-on work in wineries across Québec, British Columbia, and eventually Nova Scotia. There, my world expanded beyond grapes. I fell in love with apples, honey, berries, and the creative potential of small-scale fermentation.

My work evolved naturally. From vineyard manager to head cidermaker, I began integrating wilder fruits, honey, maple syrup, and botanicals into my practice. Not as novelties, but as serious materials with their own logic, risks, and expressive power.

In 2017, I founded my consulting practice.

Since then, I've accompanied more than twenty artisan producers, building full wineries and cideries, helping them turn ideas into grounded, viable projects.

Projects built with structure, integrity, and joy.

If you’re dreaming of building a production that’s aligned, profitable, and made to last, but don’t yet feel fully clear or confident in your decisions, you’re exactly where many strong projects begin.

What I do today

I help creative makers turn fermentation ideas into clear, compliant, and inspiring microproduction projects, from early vision through to production, market and growth.

My role sits at the intersection of guidance and translation: helping you move from intuition to structure without losing what makes your project alive.

My background blends:
✧ Technical expertise (oenology, fermentation science, quality control, compliance)
✧ Strategic thinking (project planning, production coherence, growth pathways)
✧ Hands-on experience (equipment selection, trial design, production flow, scaling)

Whether you're fermenting at home, renting space, or preparing to build something more permanent, I help you make decisions that will still make sense a year or five, to ten to twenty years from now.

I support makers who want to create real, living projects. Not formulas. Not trends.

Why I do this work

✧ Because intentional wine and cider makers matter.
✧ Because place-based beverages carry culture, memory, and identity.
✧ Because creativity reaches its full potential when it’s supported by clear thinking and strong foundations.

You shouldn’t have to choose between structure, values, and creativity.
With the right clarity and system design, you can build all three, together.

Recognition

✧ I've helped launch and support more than 20 artisan projects in Canada and internationally, from early ideas to bottles on the market.
✧ Wines and ciders I've worked on are poured in Michelin-starred restaurants in Scandinavia and are bestsellers in their home provinces.
✧ My work has received recognition from GLINTCAP, WineAlign, the London Spirits Competition, and the Coupe des Nations.

My approach, at its core

✧ Work at your pace.
✧ Honor your materials.
✧ Stay curious.
✧ Build strong foundations without losing your creative fire.

Want to work together?

If you're dreaming of launching your own wine or cider project or bringing more clarity to the one you already have, I'm here to help.

➺ Book your alignment call

A no-commitment 15-minute session designed to:

• Review your current production reality or project direction

• Identify key challenges

• Clarify your most aligned next step

• Determine whether deeper support would be helpful at this stage

I am truly looking forward hearing about your project!

Alexandra