Herbal teas and gut instinct lead to record harvest
by Daniel Jaggi | November 13, 2025
Photos: JET
Klotener Anzeiger
Wümmet Herbal tea leads to record harvest
On Äntschberg hill in Kloten, brothers Elias and Jonas Ettlin (with bottle) are committed to biodynamic viticulture—and have been rewarded with a record harvest in their first year of Demeter certification. Instead of relying on technology, the brothers trust in the power of herbal teas, nature, and their instinct for the right moment to harvest.
"We will show the people of Kloten that you can make really high-quality wine in this area," said Jonas Ettlin three years ago when JET took over the one-hectare vineyard on Äntschberg. Together with his brother Elias, the oenologist produces JET wines for top restaurants throughout Europe at the "small" two-hectare JET winery in Uetikon on Lake Zurich. Back then, three years ago, he added: "It's always possible to make high-quality wine if you adapt the characteristics."
This is what Ettlin has done in the meantime: while Äntschberg initially cultivated according to organic guidelines, this year they have taken a step forward and are now cultivating red and white grapes according to even stricter biodynamic guidelines. And thanks to balanced weather conditions, the oenologist was able to harvest a record amount of grapes in his first year of Demeter certification. "A great harvest, certainly twice as much as last year," estimates Ettlin, but at the same time he points out that last year was very challenging in terms of weather.
JET will soon have its own Wine Academician
Elias Ettlin, Partner at JET:
I am absolutely delighted: I have been awarded the scholarship for the Wine Academician training by Österreich Wein Marketing GmbH - Austrian Wine Marketing Board!
As part of this advanced training, I will delve deeply into the potential of Alpine Wine in the Nordic Countries – a topic that has long fascinated me and offers promising prospects for my role as a partner at JET Wein.
The ceremonial presentation was conducted by Josef Schuller, the first non-British Chairman of the Institute of Masters of Wine (IMW) and founder of the Weinakademie – a distinct honor!
Thank you for the trust – I eagerly anticipate the upcoming stages of this journey.
Inspired and invigorated by the subject of wine: Ines Triebenbacher & Jonas Ettlin.
A perfect match: Wild game terrine with apple & lye brioche. In the glass, Räuschling.
Awaiting the Sparkling Wine. They discuss the calcareous soils where the wines grow, the quality of the corks, and the ongoing transition to Demeter certification at the winery. And, notably, about the sparkling wine that will soon complement JET's wine portfolio. Ines Triebenbacher eagerly anticipates its launch. 'It's progressing well; it has developed beautifully,' says Jonas Ettlin, 'you simply must come by again and taste it.' The winemaker then glances into the kitchen, where Daniel Zeindlhofer is preparing the three dishes for the intimate Wine and Dine event.
In the Beginning, There Was Water. The atmosphere feels familiar; they have known each other since 2019. Shortly before the opening of 'Igniv,' Ines Triebenbacher attended the Swiss Wine Tasting at Zurich's Schiffbau to gain an overview of the local wine scene. 'All the winemakers knew that 'Igniv' would be the next big thing in Zurich – they practically pursued Ines,' Jonas Ettlin recalls. He first offered her a glass of water to allow her a moment of calm. 'And then he explained a great deal to me about viticulture around Lake Zurich,' Ines continues the story. 'Thanks to him, I know that during Goethe's time, the Gold Coast boasted over 2,000 hectares of vineyards.'
A diligent individual who sells his wines even in Scandinavia: Jonas Ettlin.
Pairs well with Sauvignon Blanc: Alpine pike-perch with yogurt & lemon.
A perfect match: Wild game terrine with apple & lye brioche. In the glass, Räuschling.
Mexico on Lake Zurich! The encounter led to a lively professional exchange, as well as a friendship. When Daniel Zeindlhofer and Ines Triebenbacher celebrated their wedding at Restaurant Mammertsberg last year, they commissioned Jonas Ettlin to set up a stand with all his wines in the garden. And the last company outing for the «Igniv» team? It naturally went to Uetikon, to «JET». Nancy Ettlin, Jonas's wife, is Mexican – she hosted a good dozen people amidst the vineyards. «Colorful flags hung above the table, there were homemade tortillas, salsas, and chilled wine under a perfectly blue sky!» Given this close relationship between the winemaker and the restaurateurs, is it still necessary to mention that all «JET» wines are available at «Igniv»? «At the bar, the Prestige Pinot and the Rosé are even available by the glass!»
Game Terrine with Räuschling. The first dish this afternoon? A terrine made from duck breast, venison, and chicken liver with apple and lye brioche. The preparation surprisingly resembles foie gras in taste. The accompanying wine? The Räuschling «Vivace», sourced from vines up to 70 years old, aged in wood, and, like all of Ettlin's wines, spontaneously fermented. Remarkably, the usually talkative table falls silent for a moment – until Ines Triebenbacher speaks up: «This is a fantastic combination!» Daniel Zeindlhofer nods. And Jonas Ettlin concludes: «A beautiful interplay!»
Enjoys sparkling wines – and awaits Ettlin's own: Ines Triebenbacher.
His favorite red wine varietal is Pinot Noir: Daniel Zeindlhofer.
Previously worked in the tourism industry: Jonas Ettlin.
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 state for the record. He is a diligent individual; his wines are even served in top restaurants in Scandinavia. Ettlin coyly retorts: «But surely, I am the winemaker who visits here most frequently!» He continues by stating that, in his opinion, there is a pressing need for experts like Ines Triebenbacher who can also explain his wines at the table. «Atmosphere and the correct glassware are also not insignificant!» Ettlin emphasizes that the restaurant in Zurich's Niederdorf district improves with each of his visits: «Even my nine-year-old daughter constantly wants to come here!» Incidentally, Ettlin does not cultivate the mere 3 hectares of vineyards in Uetikon alone: He is supported by Brian Serr, also an oenologist. «In our operation, we actually have more expertise than acreage!»
Pike-Perch with Sauvignon Blanc. The second dish – Alpine pike-perch with fennel, yogurt, tarragon, and lemon – was initially paired by the lively tasting group with a Chardonnay. «Absolutely not working,» Jonas Ettlin remarked after a few moments. Consequently, they switched to Sauvignon Blanc, which appeared to harmonize much more convincingly with the fish dish. Although Daniel Zeindlhofer pointed out: «For the guest, even this is quite demanding.» He was likely referring to the grapefruit and yuzu notes in the very vibrant, yet elegant wine, which compete with the citrus aromas in the food.
Ettlin is a Career Changer. Indeed, Jonas Ettlin's wines attest to both elegance and vibrancy – often opposing qualities that coexist harmoniously here. It is all the more remarkable that the organic winemaker learned his craft as a career changer: For many years, he worked in the tourism industry; in Russia, he managed, among other things, a heliskiing company and a hunting farm spanning over 20,000 hectares. «It wasn't until I was 30 that I attended the university of applied sciences in Changins.» Afterwards, he produced the bottlings for «Schipf», also on Lake Zurich, for a period. He also produced his first own wines, at that time without his own vineyards.
Main Course: Spare Ribs with spicy Kimchi, pumpkin, and fermented buckwheat.
Zeindlhofer is a Pinot Enthusiast. Finally, the group moved on to the third dish: grilled Spare Ribs with spicy Kimchi, pumpkin, and fermented, crispy buckwheat. The Pinot Noir «Prestige 2018» was the wine of choice: «For me, if it's to be a red, hardly any other varietal makes it into the glass anyway,» Zeindlhofer revealed. Even though all three, out of curiosity, still checked whether one of the previously poured white wines might work, they quickly agreed that the lively Pinot and the smoky BBQ ribs formed the most delightful combination.
Wine and Dine is Not Always the Same. Less consensus, the group suddenly noted with mischievous amusement, prevailed regarding the tasting of wine and food: While Chef Daniel Zeindlhofer always eats a bite first and only then dedicates himself to the wine («ideally, the food's flavor still lingers on the palate»), Ines Triebenbacher and Jonas Ettlin always take both together: «Even if the wine glass gets unsightly stains.» Well, even the greatest harmony has its limits somewhere.
>> Series: Swiss Top Winemakers and Their Favorite Chefs. Professionals at the table, feasting and discussing their craft. To be continued.
Daniel Böniger enjoys gourmet restaurants & traditional taverns, organic producers & star winemakers. The best pieces? They end up in «Böniger tranchiert».
food & drink
Issue 01 2025
Germany
Thanks to Tesdorpf, our esteemed importer and distributor in Germany, JET Vivace appears in the current issue of food & drink!
TeleZüri Lifestyle
Home Feature with Patricia Boser
March 2024
JET on Television: Patricia Boser from TeleZüri visits JET in Uetikon am See. A beautiful portrait of Jonas Ettlin.
View the broadcast on TeleZüri.ch