THE OTHER RIGHT
The Other Right is one of the originals, making natural wine in Australia before it was cool. Producing a tiny amount of wine from his shed in the Adelaide Hills. Alex's releases are always amongst the cleanest and most stable no addition wines available, not to mention delicious. I have been drinking his wines since the very first release and they have only gotten better.
Interview 2026
Who is The Other Right?
My name is Alex Schulkin. The Other Right is my wine label. In fact, my vocation, calling and passion.
Where did the name come from?
Originally established alongside Galit, my former partner, it is a reference to her confusion between right and left. But more importantly, then and still now, some tend to think there is only one, "right" way to do things. The Other Right stands as an alternative to that. It is all about pluralism, hence the name.
What is your day job?
In addition to running a wine label, I also work as a researcher at The Australian Wine Research Institute in Adelaide.
Natural's Not In It
Hot take on natural wine? What do you think it gets right and wrong?
Natural wine isn't a uniform entity or a collective. It is a very diverse group, where the lack of definition is its blessing and its curse. Blessing, because it gives winemakers the validation to feel less peer pressure to do it the mainstream, industrial way. Curse, because anyone can crash the party and call themselves natural, which doesn't only involve smaller enterprises that portray themselves as natural while being far removed from it, but also outright corporate entities whose winemaking (and business practices) is the polar opposite of what natural wine stands for. Don't shop at Dan's.
What are your drinking habits / preferences?
Very diverse. In order to stay engaged and keep the palate sharp I drink wine, beer, sake, tea, coffee, cider, tamari, etc. I will always try new things, whatever they are. The only rule is, they have to be made by actual people, small family enterprises or partnerships. That ensures the beverage making is not guided by accountants. *
*there is nothing wrong with accountants, as long as they don't engage in winemaking. Then the results are as poor as my accounting.
Are there any winemakers or wines that have influenced you?
The late and great Sam Hughes, the Dandy in the Clos, was the spiritual inspiration. James Erskine, Anton Van Klopper and Tom Shobbrook showed me that winemaking without chemicals was possible. Then there is an endless list of wineries near and far, senseis and disciples, there are so many wines that make you stop and think, they are all inspiration to me.
Where do you think you sit in the natural wine world?
At the extreme that I don't consider extreme. That is, I am not being dogmatic at all, it is all pretty rational, actually. But for some reason it is considered extreme.
Are you a massive hipster?
I am a massive dork.
Tourist
What did the first version of THE OTHER RIGHT look like?
Pretty average. It wasn't what I'd refer to as natural, technically. And it tasted ok, just about, which is not what I strive for.
Who were the first people to try it?
My peers, my family, my friends and the first wine professionals to support me in this endeavor. An honorable mention goes to Julian, then the wine buyer at The Oak Barrel, now the proud owner of Goblin Wine Shop.
When did you know you had something people wanted?
I try not to think about what people want (even though it is easier said than done). That would make me cease making the most exciting wine I am able to, but rather try to fit in.
Damaged Goods
What went wrong along the way?
You name it, over the years. This is winemaking, a.k.a. perpetual troubleshooting. If that wasn't the case, it wouldn't require qualification and/or experience to make wine. More to the point, it is when I think I'd seen it all, something new happens. Every time.
Have you had to compromise on anything?
I wouldn't work with chain retailers. I've been approached by large corporate entities. They went as far as suggesting a separate label, so nobody finds out it is actually me working with them. I took it as an insult to my integrity.
Finding That Essence Rare
How is THE OTHER RIGHT made?
In a nutshell, organic grapes are the only ingredient. No added yeast, acid, enzymes, clay, bacteria, eggs, fish bladder, filtration, centrifugation, sulfur dioxide, tannin, polysaccharide, thermovinification, ok, I'll stop here, but the list goes on. From the top of my head, there are about 10 wineries in Australia (out of thousands) that adhere to these rules.
I bring the grapes to the winery, I destem/press them, put them into their fermenting vessel, keep a watchful eye during fermentation, then they go into old french oak barrels, where they stay until bottling day. I bottle them, label, and do my own distribution. And I keep a watchful eye on it all the time, to make sure nothing goes wrong. So it is anything but a hands-off approach.
Where do you make it?
I have a small rustic winery in Ashton, Adelaide Hills.
What's the hardest thing to get right?
Picking time. Every year is different, and multiple variables (sugar, acidity, flavour etc.) never align like in the years past.
What's changed in the process over the years?
Only one thing: I used to add a little dose of preservative SO2 (sulfur dioxide) before bottling, but decided to dispense with that in 2016.
Where do you source your grapes?
There are currently 2 main vineyards I am working with: one in Forreston, Adelaide Hills and one in Sellicks Hill, McLaren Vale. In addition, I source small amounts of grapes from occasional vineyards throughout the area. All are certified organic.
What is a nerd question you wished people would ask?
What is your trick to avoid stuck fermentations?
Why are wild ferments so much better than induced ones?
Yeast produce flavour compounds during fermentation. Different yeast produce different compounds. An inoculated (or induced) fermentation is carried out by a single yeast strain, which leads to wine that is standardised. Indigenous yeast not only contribute to wine being more interesting and complex, but also reflect the region and vintage and make the wine unique.
To Hell With Poverty
What does success look like for you?
Feedback. When people say "I don't normally like (insert variety or style, chardonnay, sauvignon blanc, shiraz, orange wine, red wine, sweet wine, you name it), but this is good!"
Are you happy being niche or do you want to scale?
I have no wish to scale. Natural wine can only be made on a small scale, be that due to logistical or philosophical reasons.
Do you intend to expand the range or make anything new?
Always. Constant experimentation, trial and renewal is key to artisanship.
Is there a cuvee or vintage you are particularly proud of?
There are many. If I have to pick one, that would be Eau d'Amis: a collaboration with Scintilla Wines. A Macvin (sweet wine made of grape juice and grape spirit). Being everyone's favourite, unique and ethereal, it ticks every box. And it constantly reminds me that there's always more to it than oneself, and that our community says more about us than we do.
