Fullerton Wines was born from a swirl of curiosity, a deep appreciation for community, and a legacy of family. Alex Fullerton’s early life was marked by a fascination with the world around him—one that started with the swirling of milk at preschool, much to the concern of his teacher. But it wasn’t just milk that captured Alex’s attention—it was the wine at the table. Growing up in a family where wine was a centerpiece of shared moments, especially during family vacations in France, Alex was drawn to the community that wine brought together. It wasn’t long before he found himself immersed in the culture, science, and artistry of winemaking.

The turning point came during a wine tasting trip in the Willamette Valley, where Alex and his father, Eric, discussed the possibility of starting their own winery. It was then that the idea for Fullerton Wines was born—a dream that would take them from their family garage to the heart of Oregon’s wine country.

Alex’s formal winemaking journey began in the cellars of Penner-Ash Wine Cellars and Bergström Wines, where he learned the craft through hands-on experience and the guidance of mentors like Brian Irvine, Lynn Penner-Ash, Josh Bergström, and Travis Bonilla. Brian Irvine, in particular, helped Alex develop his tasting skills and grow as a winemaker, while Lynn Penner-Ash’s mentorship taught him the value of asking the right questions and thinking critically about his approach to the craft. Alex’s education continued at Oregon State University, where he studied viticulture and enology, as well as soil science. His experiences in the classroom and winery were complementary, allowing him to deepen his understanding of both the art and the science of winemaking.

At Fullerton Wines, Alex applies a philosophy of minimal intervention—favoring spontaneous fermentations and avoiding fining to preserve the purity and character of the wine. His approach focuses on the grapevine, nurturing it to produce balanced, concentrated fruit that reflects the unique terroir of each vineyard block. Each wine is crafted with the intention of expressing the distinct personality of the vineyard, and fermentation methods are tailored to each block to enhance its best qualities.

Alex’s winemaking style is defined by elegance, balance, and acidity, creating wines with lively, graceful tannins and a complexity that evolves over time. The wines are crafted not only to stand the test of time but to pair beautifully with food, whether it’s a fresh salmon, roasted pork, or a hearty pasta. Though he believes Fullerton Wines can be paired with just about anything, Alex notes that spicy dishes are the most challenging to pair, which is why their Pinot Gris—with its touch of residual sugar—works wonderfully for those situations.

In 2011, despite a challenging vintage marked by a cold and wet summer, Alex and Eric made their first wine in the family garage. With the help of family and friends, they produced a wine that had body and length, a stark contrast to many of the other wines of that year, which were diluted by the unusual weather. That first vintage confirmed to them that Fullerton Wines had the potential to grow. Over the years, as the winery expanded, Alex and Eric faced many hurdles, but their passion and commitment to quality never wavered.

Today, Fullerton Wines operates with the goal of streamlining efficiencies without sacrificing quality. In 2022, they took a major step forward by acquiring new equipment, including their dream press, allowing them to better enhance the wine’s quality while maintaining their hands-on, family-centered approach to winemaking. The Fullerton family remains deeply involved in the process, with everyone pitching in to ensure that every bottle of wine is a reflection of their passion and dedication.

From making wine in a garage to producing wines in a state-of-the-art facility, Fullerton Wines continues to evolve while staying true to the principles that Alex learned from a young age—wine is about community, craftsmanship, and the stories it tells from the land.

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