James’ initiation into winemaking was working a few days at his grandfather’s winery in the Pyrenees region during school holidays. Although brief, this experience encouraged him to enrol in the Bachelor of Viticulture and Oenology and the University of Adelaide.

Following James’ graduation from university his focus was cast onto learning how to make Pinot Noir, leading him to work harvests in Mornington Peninsula, Geelong, Oregon, Burgundy and Germany. After years of following vintages in both the northern and southern hemispheres and working at Blackhearts and Sparrows wine merchants in the off season, James found himself at Yering Station for vintage 2017. His plan was originally to stay for harvest but he quickly assumed the Assistant Winemaker mantle due to his attention to detail, commitment and hard work. He then progressed to Winemaker at the end of 2018 and oversaw wine quality and daily wine operations until 2022. Mid-2022 James and his fiance Constance moved to Tasmania to take over Moores Hill, Tasmania’s first off grid winery. Their goal has been to build on the existing sustainability ethos and improve the vineyard by implementing regenerative agriculture practices.