JET
Klotener Anzeiger | November 13, 2025
Swiss Farmer | November 7, 2025
NZZ Bellevue | August 21, 2025
Gault & Millau | March 7, 2025
Essen & Trinken | Issue January 2025
Falstaff | April 11, 2024
Vinetiq | March 30, 2024
The Artist's Voice | March 27, 2024
TeleZüri | March 8, 2024
annabelle | July 27, 2023
Biodynamics is not a state, but a process. In JET , we take you behind the scenes at JET . We share honest stories from the vineyard, provide deeper insights into our philosophy, and keep you up to date with media reports and new discoveries.
Here, you don't just read the news—you experience the evolution of our wines.
From tourism to terroir
Swiss farmer
by Angela Bernetta | November 7, 2025
Photos: JET
He once had a career in Swiss tourism, but today he produces biodynamic wines: Jonas Ettlin runs the JET winery JET Uetikon am See and Kloten together with his brother – and is bringing a breath of fresh air to Zurich's wine scene.
Jonas Ettlin is not only an oenologist and entrepreneur, but also a wine writer. Since 2023, he and his brother Elias have been running the biodynamically certified JET winery JET Uetikon am See and Kloten. Before devoting himself entirely to wine, the 45-year-old pursued a career at Switzerland Tourism. But at some point, he remembered his original passion: agriculture. Even in his youth, Ettlin had toyed with the idea of studying oenology. After high school, this initially failed due to a lack of opportunities – it was only years later, on a trip through western Switzerland, that he enrolled at the Changins University of Applied Sciences in Nyon.
"I didn't just want to drink wine—I wanted to produce it myself from start to finish."
he says in retrospect.
Career change with your own signature style
Ettlin's entry into the industry was unconventional: before running a winery, he bought grapes, vinified them, and tested the market. "At the same time, I wanted to tell the stories that arise when making wine." This is how the idea of the wine author came about.
Only then did he lease 2.3 hectares from the Martin Schnorf winery in Uetikon. Later, vineyards in Kloten were added. Today, he cultivates around 3.5 hectares of vineyards. His approach: no fining, no filtration, spontaneous fermentation, minimal intervention in the cellar.
"I cannot create better complexity than nature itself."
His success proves him right—his wines are served in top restaurants. The JET winery JET received international attention at Vinexpo Paris—with natural wines that still have a classic aroma profile.
Biodynamics as a lived philosophy
For Jonas Ettlin, biodynamic viticulture is part of everyday life:
"You live much more closely with the weather. Every day I have to replan and make new decisions."
He regards his vines as individuals, and biodiversity is central to his approach. A large part of his land is Q2-certified, indicating high ecological value. He is particularly proud of having proven the opposite of what many believed: that organic farming is not possible on Lake Zurich due to the humid climate. His principle:
"You have to strengthen the plant, not just fight diseases."
External expertise also flows into his work: in 2024, renowned soil experts Claude and Lydia Bourguignon analyzed his vineyards. "That opened my eyes—we know surprisingly little about our soils." These findings are also inspiring new projects, such as the one above Uetikon.
Herbal teas and gut instinct lead to record harvest
Klotener Anzeiger
by Daniel Jaggi | November 13, 2025
Photos: JET
Wümmet Herbal tea leads to record harvest
Am Äntschberg in Kloten setzen die Gebrüder Elias und Jonas Ettlin (mit Flasche) auf biodynamischen Weinbau – und werden schon im ersten Demeter-Jahr mit einer Rekordernte belohnt. Statt auf Technik vertrauen die Brüder auf die Kraft von Kräutertees, der Natur und ihr Gespür für den richtigen Moment zur Wümmet
«Wir werden der Klotener Bevölkerung zeigen, dass man auf diesem Flecken richtig hochklassigen Wein machen kann», sagte Jonas Ettlin vor drei Jahren, als JET Wein den ein Hektare grossen Rebberg am Äntschberg übernahm. Der Önologe produziert zusammen mit seinem Bruder Elias in Uetikon am Zürichsee auf dem zwei Hektaren «kleinen» Weingut JET hochwertige Weine für die Spitzengastronomie aus ganz Europa. Damals, vor drei Jahren, ergänzte er noch: «Hochklassigen Wein zu machen, ist immer möglich, wenn man die Charakteristik anpasst.»
Das hat Ettlin in der Zwischenzeit getan: Wurde im Äntschberg anfänglich noch nach Bio-Richtlinien angebaut, so hat man dieses Jahr einen Schritt vorwärts getan und pflegt die roten und weissen Trauben neu nach den noch strengeren biologisch-dynamischen Vorgaben. Und dank ausgewogenem Wetter konnte der Önologe bereits im ersten Demeter-Jahr eine Rekordmenge an Trauben einbringen. «Eine super Ernte, sicher doppelt so viel wie im letzten Jahr», schätzt Ettlin, schränkt aber gleichzeitig ein, dass das letzte Jahr wettermässig sehr herausfordernd war.
The stage is set for up-and-coming Swiss wineries
Bellevue NZZ
by Peter Keller | August 21, 2025
The Planscher wine festival in Zurich gives Swiss wineries the opportunity to present themselves to an interested audience. I selected one successful wine from each of three new names.
"Discover the colorful world of Swiss wine up close" is the motto of the Planscher wine festival, founded by wine enthusiasts, which will take place this year on August 28 and 29 in Zurich. The event provides a platform for 18 local wineries to showcase their wines. It is a mix of established estates and newcomers to watch out for in the future.
[…]
Jet in Uetikon am See
Behind the winery is Jonas Ettlin, who produces biodynamic wines on Lake Zurich that he himself describes as having depth and personality. The Sauvignon blanc Fumé 2023 is particularly noteworthy.
It shines with its aromatic intensity and diversity without being too "loud." On the palate, this structured white wine has good acidity. The wood (aged for just under four months in used barriques) is subtle and well integrated. Long finish. A complex Sauvignon blanc that calls for food.
The Jet Winery Jet vineyards primarily on Lake Zurich.
JET soon JET its own wine expert
On our own behalf
by Elias Ettlin| April 1, 2025
Photos: JET
“I am delighted: I have been awarded a scholarship to train as a wine academic by Österreich Wein Marketing GmbH - Austrian Wine Marketing Board !
As part of this training, I will be taking an in-depth look at the potential of Alpine Wine in the Nordic countries – a topic that has fascinated me for a long time and offers promising prospects for my work as a partner at JET .
The scholarship was presented by Josef Schuller, the first non-British Chairman of the Institute of Masters of Wine (IMW) and founder of the Wine Academy – a special honor!
Thank you for your trust – I am looking forward to the next stages of this journey."Elias Ettlin, partner at JET
Igniv, Zurich: A stage for Jonas Ettlin's wines
by Daniel Böniger | March 7, 2025
Photos: Lukas Lienhard
Pure harmony. A perfect wine pairing? Connoisseurs usually talk about this when the wine in the glass and the food on the plate harmonize exceptionally well with each other. You could also talk about a perfect wine pairing when a winemaker and a restaurant are a perfect match: this is the case with Zurich-based organic winemaker Jonas Ettlin and the team at Restaurant Igniv, namely hostess Ines Triebenbacher and head chef Daniel Zeindlhofer. Large picture above: Jonas Ettlin, Daniel Zeindlhofer, Ines Triebenbacher.
WANTED: SUCCESSFUL PAIRINGS. On this Tuesday morning, Jonas Ettlin enters the restaurant, sporting a jaunty flat cap. He has brought along some of his latest wines, which he has been producing for two years now in Uetikon on Lake Zurich under theJETlabel. The idea behind the meeting? To see which wines work best with the current "Igniv" dishes. It quickly becomes apparent how passionate and inspiring the collaboration between Ettlin and GaultMillau's Hostess of the Year 2025, Ines Triebenbacher, is: as soon as the bottles are uncorked, the two experts are deep in conversation.
Waiting for the sparkling wine. They talk about the calcareous soils on which the wines grow. About the quality of the corks. About the switch to the Demeter label, which is currently pending at the winery. And last but not least, about the sparkling wine that will soon be added to theJETwine range. Ines Triebenbacher can hardly wait for it to be launched. "It's coming along nicely, it's developed beautifully," says Jonas Ettlin, "you'll just have to come back and try it." Then the winemaker glances into the kitchen, where Daniel Zeindlhofer is preparing the three courses for the small Wine and Dine gathering.
Fired up and inspired by the topic of wine: Ines Triebenbacher & Jonas Ettlin.
The perfect pairing: game terrine with apple and pretzel brioche. Served with Räuschling wine.
Mexico on Lake Zurich! The encounter led to a lively professional exchange, but also to a friendship. When Daniel Zeindlhofer and Ines Triebenbacher celebrated their wedding at the Mammertsberg restaurant last year, they asked Jonas Ettlin to set up a stand in the garden with all his wines. And the last company outing for the Igniv team? It was, of course, to Uetikon toJET. Nancy Ettlin, Jonas's wife, is Mexican – she hosted a good dozen people in the middle of the vineyards. "Colorful flags hung above the table, and there were homemade tortillas, salsas, and cool wine under a perfectly blue sky!" Given this close relationship between winemaker and restaurateur, is it even necessary to mention that allJETwines are available at Igniv? "The bar even serves the Prestige Pinot and the Rosé by the glass!"
A hard-working guy who even sells his wines in Scandinavia: Jonas Ettlin.
Pairs well with Sauvignon Blanc: Alpine zander with yogurt and lemon.
The perfect pairing: game terrine with apple and pretzel brioche. Served with Räuschling wine.
Loves sparkling wines—and is waiting for the one from Ettlin: Ines Triebenbacher.
His favorite red wine variety is Pinot Noir: Daniel Zeindlhofer.
Previously worked in the tourism industry: Jonas Ettlin.
Game terrine with Räuschling. The first dish of the lunch? A terrine made from duck breast, venison, and chicken liver with apple and pretzel brioche. The flavor is remarkably similar to foie gras. The wine to accompany it? The Räuschling "Vivace" from vines that are up to 70 years old, aged in wood and, like all of Ettlin's wines, spontaneously fermented. Remarkably, the otherwise talkative table falls silent for a moment—until Ines Triebenbacher speaks up: "That's a great combination!" Daniel Zeindlhofer nods. And Jonas Ettlin says: "A beautiful interplay!"
Full of mutual praise. The Igniv crew and the Lake Zurich winemaker are full of mutual praise. Ettlin is one of their favorite winemakers, Ines Triebenbacher and Daniel Zeindlhofer unanimously agree. He is a hard-working guy, and his wines are even served in top restaurants in Scandinavia. Ettlin responds coyly: "But hey, I'm the winemaker who's here most often!" He goes on to say that, in his opinion, experts like Ines Triebenbacher are urgently needed to explain his wines at the table. "The atmosphere and the right glasses are also important!" Ettlin emphasizes that the restaurant in Zurich's Niederdorf district gets better every time he visits: "Even my nine-year-old daughter wants to come here all the time!" Incidentally, Ettlin does not cultivate the mere 3 hectares of vineyards in Uetikon alone: he is assisted by Brian Serr, also an oenologist. "We actually have more know-how than land in our business!"
Zander with Sauvignon Blanc. The second dish—Alpine zander with fennel, yogurt, tarragon, and lemon—is initially paired with a Chardonnay. "That's not working," Jonas Ettlin says after a few moments. So they switch to Sauvignon Blanc, which seems to harmonize much better with the fish dish. Even though Daniel Zeindlhofer points out: "This is still quite challenging for the guest." He is probably referring to the grapefruit and yuzu notes in the very lively yet elegant wine, which compete with the citrus aromas in the food.
Ettlin is a career changer. Yes , Jonas Ettlin's wines are both elegant and lively – often opposites, but here they coexist. It is all the more remarkable that the organic winemaker learned his craft as a career changer: he worked in the tourism industry for many years; in Russia, he managed a heliskiing company and a hunting farm covering over 20,000 hectares, among other things. "It wasn't until I was 30 that I attended the technical college in Changins." After that, he spent some time pressing the wines of "Schipf," also on Lake Zurich. And he produced his first own wines, at that time without his own vines.
Daniel Böniger likes gourmet restaurants and hearty eateries, organic producers and star winemakers. The best cuts? They end up at "Böniger tranchiert."
Main course: Spare ribs with spicy kimchi, pumpkin, and fermented buckwheat.
Zeindlhofer is Pinotfan. Finally, the group moves on to the third course: grilled spare ribs with spicy kimchi, pumpkin, and fermented, crispy buckwheat. The Pinot Noir "Prestige 2018" is the wine of choice: "When it comes to red wine, I hardly ever pour any other variety into my glass," reveals Zeindlhofer. Even though all three check to see if one of the previously poured white wines might work, they quickly agree that the lively Pinot and the smoky BBQ ribs are the best combination.
Not all wine and dine experiences are the same. The group suddenly realizes with mischievous delight that there is less agreement when it comes to tasting wine and food: While chef Daniel Zeindlhofer takes a bite first and only then turns his attention to the wine ("ideally, the food should still linger on the palate"), Ines Triebenbacher and Jonas Ettlin always put both in their mouths at the same time: "Even if it leaves unsightly stains on the wine glass." Well, even the greatest harmony has its limits somewhere.
>>Series: Switzerland's top winemakers and their favorite chefs. Professionals at the table, feasting and talking shop. To be continued.
Swiss Wine | Winemaker x Star Chef
In the beginning was water. The scene feels familiar; they have known each other since 2019. Shortly before the opening of Igniv, Ines Triebenbacher went to Swiss Wine Tasting at the Schiffbau in Zurich to get an overview of the local wine scene. "All the winemakers knew that Igniv would be the next big thing in Zurich – they almost chased Ines," recalls Jonas Ettlin. He first offered her a glass of water to give her a moment of peace. "And then he told me a lot about winegrowing around Lake Zurich," Ines continues the story. "Thanks to him, I know that there were over 2,000 hectares of vineyards on the Gold Coast in Goethe's day."
Rarely delicious
Food & Drink
, January 2025 issue
Thanks to Tesdorpf, our valued importer and distributor in Germany, JET is featured in the latest issue of essen & trinken!
WHY BOTTLES FROM LAKE ZURICH ARE SO POPULAR
Dominik Vombach | April 11, 2024
Although Lake Zurich has a long tradition of winegrowing, wines from this region were long overlooked in the city of Zurich. This is hard to imagine today, as Räuschling and other local wines are more popular than ever in Zurich's restaurants.
When people think of the right bank of Lake Zurich, they often have a clear image in mind: magnificent villas, wealth, and prosperity. The Gold Coast, as the sunny side of Lake Zurich is colloquially known. For a long time, however, hardly anyone in nearby Zurich thought about the golden-colored Räuschling grapes that thrive on the slopes here. Let alone the wines from the vineyards outside the city appearing on the wine lists of the metropolis. Those days are long gone, because Lake Zurich wines are now more in demand than ever before.
[…]
Räuschling conquers Paris
Jonas Ettlin from the Wine by JET also has a high demand for the Räuschling variety. Ettlin recently attended the international wine exhibition Vinexpo in Paris, where he presented his Räuschling Vivace . "A journalist from Paris was so enthusiastic that she will soon be reporting on our Räuschling in the French daily newspaper 'Le Figaro'," says Ettlin. The appeal of Lake Zurich is by no means limited to Switzerland. After all, Zurich is world-famous, and hardly anyone outside the country knows that wine is also grown here.
Lake Zurich wines are a real discovery for the press, retailers, and restaurants abroad, says Ettlin, who already exports a considerable amount. And that's despite being one of the newcomers to Lake Zurich. In 2020, he launched the Wine by JET project JET last year took over the Schnorf winery in Uetikon together with oenologist Brian Serr.
Ettlin is breaking new ground with his wines. The vineyards have been certified organic since last year, and in the cellar he practices restraint, which means that he refrains from using treatment agents and uses only minimal sulfur. This is also reflected in more daring wines such as an orange wine made from the Müller-Thurgau grape variety. This is a white wine that has been fermented on the skins like a red wine, giving the variety, which is somewhat stagnant on Lake Zurich, a new dimension of flavor.
Traditional wine flavors made by nature.
by Petra Sittig | March 27, 2024
In the young boutique winery on Lake Zurich, Jonas Ettlin focuses on the love for each vine and nurtures and cares for it. The BioSuisse certification in 2023 is just the beginning of their commitment to the sustainability of their business!
After hand-picking the grapes, they are brought to the nearby wine cellar for processing, as naturally as possible, into wine. As a result, the wines also exhibit a unique naturalness and impress with their distinctive taste character. This approach requires a lot of expertise, which the trained oenologist, Jonas alias JET., brings to the table.
Source: jet
Belgium and the Netherlands drink JET
Vinetiq
JET March 30, 2024
Vinetic Spring Tastings in Belgium
In mid-March, I took part in the Vinetiq Spring Tastings weekend in Belgium, which brought together over 300 sommeliers. The weekend got off to an impressive start with a joint winemaker's dinner with Michelin-starred chef Nick Van Den Broeck.
This was followed on Saturday by a remarkable appearance with the talented Canadian winemaker Norman Hardie at the Ona Winebar in Ghent.
Over 300 sommeliers from Belgium and Holland registered to take part in the Vinetiq Spring Tastings on Sunday and Monday. We formed a group of 17 wine producers from various wine regions such as Piedmont, Canada, Champagne, and Burgenland. My stand was very busy, as there was enormous interest in wines from Lake Zurich, leaving me hardly any time to catch my breath.
On Monday evening, the Vinetiq team was buzzing with excitement when it was announced that we had an exclusive appointment with the head sommelier at the renowned Zilte restaurant in Antwerp the following morning. Zilte is one of two Michelin 3-star restaurants in Belgium and promised to be a unique experience for all of us.
Zilte - a three-star: a unique cuisine restaurant in the 2025 MICHELIN Guide Belgium.
The iconic Zilte is located on the top floor.
On Monday at 8:59 a.m., I was still stuck in traffic somewhere in Antwerp. A head sommelier of Aaron Moeraerts' caliber shouldn't really have to wait, but I was a few minutes late. So, after a rather distant greeting, the tasting of the JET began rather cautiously. Aaron had a poker face that made me nervous—especially when there was still no feedback after the third and fourth wines. But suddenly, starting with the fifth wine, he became more approachable and struck up a very personal conversation about wine and the world. He even invited me to taste Norman Hardie's wines with him, which we also had with us. After about an hour, he said almost casually: "Let's put Vivace, Le Fumé, Ardesia, and Prestige on the wine list." That was the crowning glory: from zero to four positions on the Zilte wine list! On that Monday morning in Belgium, the no-name wine JET suddenly JET "JET, the wine served at Zilte..."
Jonas Ettlin – Entrepreneur & Oenologist
LifeStyle - Season 2024 - Episode 10
by Patricia Boser | March 8, 2024
JET television: Patricia Boser from TeleZüri visits JET Uetikon am See. A wonderful portrait of Jonas Ettlin. The JET from oenologist Jonas Ettlin are not just wines, but veritable flights of fancy in a glass. The talented winemaker and oenologist Jonas Ettlin conjures up top-quality wines with a pinch of passion and a large dose of expertise, right on the shores of Lake Zurich. Join Patricia Boser on a journey through Jonas' fascinating past as they delve deep into the stories behind these fine wines.
Jonas Ettlin – Entrepreneur & Oenologist
LifeStyle - Season 2024 - Episode 10
Sophie Eggenberger | March 8, 2024
Now eat, drink, and enjoy
We test new products from the gourmet world for you: Which restaurant impressed us, which wine do we like at the moment, where do we have lunch in summer? This time, Head of Events Sophie Eggenberger reveals her favorites.
Zurich-Wii
I like simple or super fancy wine labels. Jonas Ettlin produces wonderful organic wines from grapes grown on Lake Zurich. I can particularly recommend the "Federweiss" or "Orange Riesling-Sylvaner" (22 francs each). In the pretty winery also has a small house that can be rented for dinner parties or special events.
