'We travel from vineyard to vineyard and make wine all over the world.'
We are Dido & Jurriaan. We share a passion: wine. We travel from vineyard to vineyard and make wine all over the world. Our goal is to have our own winery someday.
It starts with why
Since we are together (could be about seven years now, we stopped counting), we always dreamed about having our own vineyard. As we are both from the city of Amsterdam, we decided first to make a career in whatever we were doing and then, with some money, buy a vineyard and become winemakers. Jurriaan studied Engineering, and after he built a travel agency for low impact private journeys to South East Asia. Dido was doing research in South Africa for her master in Cultural Anthropology on the Swartland Independent Producers, a group of young winemakers making delicious wines. There she realized that all those winemakers were following their dream right at that moment: by learning from different winemakers all over the world they eventually put their foot down in the Swartland and start making wine. That inspired us: why not follow our dream right now, while we are young and fit? And so we did. So far we did internships in South Africa, Chile, France and in three different regions in Spain: Penedès, Priorat/Montsant and Conca de Barberà. Click on the links to see which wineries we worked for so far. We just returned from an internship in the Barossa Valley in Australia with natural wine producer Tom Shobbrook.
All these internships were based on cellar work, where we learned how to make wine from grapes. From this we created our own philosophy. We want to make wine in its purest form, without additions of yeast, nutrients, tannins, and what else. We work without pumps, and only move the wine through gravity. We don't fine and filter. We want to make natural wine. Unfortunately the word 'natural' is a misused term, and a lot of producers claim they are 'natural', but the general consumer isn't aware of what can be added in the wine production process: it will scare you of what is allowed in wine. In order to work without all these products, you need a healthy vineyard. So, we decided we want to focus the coming years on working on the land. This year will be full of farming: pruning, lifting up wires, canopy management and whatever else needs to be done while managing a 25 hectare organic vineyard all year round, based in the natural reserve of Cap de Creus in Alt Empordà, for the company Espelt Viticultors.
We also managed to produce our own wines during our internships: these are known as the 'Ramses' serie. This name derived from two interests: our favorite Amsterdam singer Ramses Shaffy, combined with our interest in the Egyptian history. Our plan is to produce five different Ramses' spread over the world; comparable to the dynasty of the five farao Ramses of ancient Egypt: Ramses I, II, III, IV & V. Ramses I was made in Montsant, Spain and is sold out. Ramses II we made in Chile and is just sold out. Ramses III "Down Under" is resting in glass demijohns in the Barossa Valley. The final two are planned in North-America and South Africa. Follow our adventures through a glass of wine.
2014: Cellar hand at Domaine Maby, Tavel, France.
2015: Cellar hand at Dragonridge Winery, Swartland
2015: Cellar hand at Clos Mogador, Priorat &
Venus La Universal, Montsant Spain
2015: Production of first wine: Ramses I @ Venus La Universal
2016: Cellar hand at Francois Lurton, Chile, Colchagua Valley
2016: Cellar hand at Clos Santa Ana, Chile, Colchagua Vally
2016: Production of second wine: Ramses II, El Niño @ Clos Santa Ana
2016: Cellar hand at Escoda Sanahuja, Conca de Barberà, Spain
2016: Production of third wine. Our first white natural wine: Tot Controlat @ Escoda Sanahuja
2017: Farming 25 hectares of vineyard in Cap de Creus for Espelt Viticultors
2017: Production of our fourth wine: Rubio, a low priced natural wine
2018: Cellar hand at Tom Shobbrook, Barossa Valley, Australia
2018: Production of Ramses III "Down Under" @ Tom Shobbrook