Our People

Selaks has been at the forefront of New Zealand wine for over 85 years. The care and attention of the people who make it means that you can trust Selaks to deliver superb quality wines year after year. Careful vineyard management teamed with talented and consistent winemaking has seen the Selaks range of wines develop and strengthen over the years.

Head Winemaker

Brett’s love of winemaking has taken him to both hemispheres to work vintages but it was his role as a cellar hand for Selaks Wines in 1992 that saw him truly become part of the Selaks kin. With support from the Selaks family, he later took leave to complete a Graduate Diploma in Oenology, at the University of Adelaide.

Having come from a cellar background, Brett considers himself a tradesman of wine rather than a scientist.

“I have wonderful memories of growing up in Kumeu and working vintages at West Auckland vineyards and wineries. The pioneers of the barrel fermented Chardonnay style in New Zealand from the late 80’s were benchmarks for me. Today, barrel fermented Chardonnay is one of my personal favourites.”

Brett says that even as an experienced winemaker, he is still surprised by the fruit variation within a single vineyard.


With a science background, Albie is naturally inquisitive. Always interested in wine, he decided he wanted to know more. What makes wine different? What contributes to the individual flavours?

Albie’s goal is to consistently produce high quality wines, regardless of outside factors.

“With each new vintage, in the back of my mind I know we have a great track record for producing good wine and I know we can do it again. However, it is a process of continual improvement and that can be very challenging given we are working with a product of nature.”


Adam has always been passionate about growing things, and that combined with a love of wine led him to become involved in the wine industry and become a viticulturist on our team at Selaks for nearly a decade.

Adam has said the favourite part of his job is the hectic season of harvesting, while his least favourite job in the vineyard is frost fighting, with long cold nights spent protecting the grapes. But it’s all worth it when they produce a beautiful Gewurztraminer, which just so happens to be what Adam thinks is one of the tastiest grape off the vine.

In his spare time Adam enjoys scuba diving and is also a member of the local fire fighting brigade.

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