A look at the Swiss wine industry with Daniel Fink from the Winery 8247

Liquid Letters is about getting up close and personal with the important personalities in the wine industry - not as experts, but as people with visions, passions and experiences. In our exclusive interviews, we elicit from the industry's movers and shakers their personal stories, which often remain hidden, and let you share in the emotions that drive their work. It's less about dry facts and more about the experiences and inspirations that make the wines, designs and the industry so unique.

Join us as we get to know the people behind the brands and masterpieces and tell their stories.

At its peak, 48 hectares of vineyards were once cultivated in Flurlingen, divided among over 100 owners. Of the 29 former vineyard and house rotundas, 4 still remain today. The coat of arms of Flurlingen, with three silver wine knives with golden handles on a blue background, indicates the former importance of winegrowing.

Today, the municipality of Flurlingen has 1516 inhabitants and the vineyard area has shrunk to just over 4 hectares. Since 2020, 8247 Weinbau AG has been cultivating the traditional vineyard in Flurlingen according to biodynamic principles (certified since the end of 2023). The team led by Daniel Fink is supported in the vineyard and cellar by Weingut Besson-Strasser, where the 8247 wines also get vinified.

In an exclusive Liquid Letters interview, we asked Daniel Fink what the future might hold for this historic wine-growing region. Enjoy reading.

How did your wine-growing business come about? Was there a key experience or a particular vision that inspired you to take this step?

I have lived in Flurlingen for many years and have seen with great regret how the traditional vineyards have withered away due to poor management. When I returned to Flurlingen from a job in Germany in 2019, I knocked on the landlord's door with a team of wine fans and the professionals from the Besson-Strasser winery and leased the vineyards. I was driven by three things. Firstly, the chance to tackle something completely new professionally. As a lawyer and industry manager, I was rather top-heavy. Working with my hands in nature appealed to me. Secondly, the opportunity to work in an entrepreneurial way. We are more or less a start-up. The vines were already here, but we had to develop everything else from scratch. And thirdly, it was important to me to continue the tradition of viticulture in Flurlingen. After all, our village was once the largest wine-growing community in the Zurich wine region.

How do you deal with the challenge of storing? Do you have a specific strategy for managing the stock?

Our company has been in existence for almost five years now. At the beginning there were some exciting experimental wines. The TOK stayed on the skins for a long time (like a Wine Orange). We produce 16,000 to 18,000 bottles a year, with our KRÜ and the sparkling wine are selling out quite quickly. Pinot Noir and Pinot Gris, on the other hand, benefit from longer maturation. In my opinion especially white wines are often consumed too young. The oldest wine I have ever tasted was a German Riesling from 1947 - a real firework of aromas. We know that many restaurateurs prefer to include more mature wines on their wine lists. We try to do justice to this.

How important is it to create the right marketing and brand experience for a winery, especially in Switzerland? What are the biggest challenges in this area?

Wine consumption is declining worldwide. But for Swiss wine, things are a little different, as imports are declining and consumption of Swiss wine remains stable - an opportunity for smaller wineries.

During a designer workshop, we recognized the importance of a clear brand strategy. To communicate a clear message - and the credo of 8247 is: “No bullshit, honest and close to nature.” We focus on minimal intervention in the cellar and let the wine reflect what nature gives us. And what the vineyard gives us; we have not replaced any grape varieties. We think differently about tradition.

The biggest challenge remains acquiring new customers. Despite 800 addresses and a regular newsletter, strong trading partners throughout Switzerland, we are still dependent on acquiring new customers.

What are the most important factors you would consider when choosing a private wine cellar for yourself?

The design of Hans Hilfiker's station clocks, known for their clear functionality and timeless aesthetics, can be perfectly applied to wine cellar design. The wine cellar should also be both practical and aesthetically pleasing. Form and function must be in harmony - the storage of bottles, lighting and room layout must be designed efficiently and elegantly at the same time. Traditional bottles, such as the box bag or the Rhine bottle, which are not easy to stack, must also be storable.

How has the market for Swiss wines developed in recent years, and how are you responding to these changes in order to remain competitive?

The Swiss wine market has changed noticeably in recent years. The consumption of wine is decreasing overall, which is intensifying competition among winegrowers. Despite this development, there is a clear target group that is still willing to invest in high-quality wine. In particular, people who appreciate natural wine in a good style are prepared to spend more on high-quality products. These consumers value authenticity and sustainability, which is why winemakers who embody these values are becoming increasingly important.

In order to remain competitive, winegrowers must cater specifically to this demanding target group. This means being transparent and authentic in their communication, focusing on natural cultivation methods and sustainable production and at the same time guaranteeing the highest quality. A clearly defined brand image and a differentiated range characterized by style and individuality are just as important as the continuous improvement of the wines. In addition, direct contact with the end consumer, for example via online platforms or regular events, should be strengthened in order to build a close relationship with the target group. If you want to be successful in this increasingly difficult market situation, you have to remain flexible, constantly evolve and at the same time consistently represent the values of your brand.

What are your long-term goals for the winery?

The long-term goals of the 8247 winery are to defy the challenges of climate change, i.e. to continue working biodynamically and to produce top-quality wines in sufficient quantities despite difficult environmental conditions. And we want to continue to make our still young brand known throughout Switzerland.

The question of succession is also a key issue for us. We are not getting any younger and in viticulture and the comprehensive tasks that are part of an intact business, the thought of the future always brings a smile to my lips - both in terms of the development of the business and our own role.

One Wine to die:

Because Pinot Gris is THE wine of Flurlingen, it has to be a Pinot Gris: Domaine Weinbach, Pinot Gris Grand Cru Schlossberg. That's where we want to go: Lean, with a beautiful, balanced acidity that gives the wine life. It is a perfect example of how Pinot Gris can be made with precision and elegance and how the minerality of the Alsace region comes into its own. Beautifully refreshing but complex at the same time - always a good choice when I want to drink something that is both easy to enjoy and truly refined.

And if you want a wine with a cool story: Château Potelle VGS Chardonnay. We studied in California in the 90s and got to know Jean-Noel Fourmeaux in the Napa Valley. He cheekily calls his top wines “Very Good Shit”. And they are. No creamy, barrique-emphasizing Napa style, but Bordeaux-like with beautiful structure, complexity and balance

If you were a grape variety, which would you choose?

If I were a grape variety - I would be Pinot Noir: this grape is incredibly versatile - like me, it ranges from fruity and light to complex and profound, depending on the terroir. Whether as a red wine, white wine, rosé or sparkling wine, Pinot Noir combines tradition and innovation and is symbolic of the finesse of the winemaker's craft. It requires expertise to develop the full potential of the terroir and, for me, closes the circle between origin, industry and viticulture. Like the winemaker who tells his story in every bottle, Pinot Noir gives each region its own identity.