Antoine Kaufmann
The passionate winemaker
Antoine grew up in the town of Biel-Benken, near Aesch. After his apprenticeship years in Neuchâtel and Sion, he had the urge to go to the South and farther abroad to widen his “wine horizon”.
Antoine travelled and worked in wine growing areas like Veneto in Italy, at Napa Valley in the U.S.A., at Haut-Médoc in France and in Victoria, Australia amassing wine making and viticulture knowledge along the way.
At the beginning of the 90s he earned his Degree in Oenology and Viticulture at the Polytechnic of Changins in Switzerland. He eventually moved to Provence which was his home for 20 years working as head of the Delinat Group’s organic winery, the Chateau Duvivier. During this time, he and his wife Irene rebuilt a previously neglected vineyard in Cotignac and gave it a second lease in life.
In 2014 new challenges were tugging and Antoine heeded the call. Many options were open but tackling a new start in his provenance had the strongest appeal. After 32 years of winemaking experience he is now back in his hometown.
Irene Kaufmann
Irene grew up in Ipoh, Malaysia. The idea of discovering the world tickled her thoughts at a very young age and to follow up on this dream she eventually worked as a stewardess for Singapore Airlines and Cathay Pacific travelling the world for 8 years.
She then worked as an assistant securities trader in Hong Kong and in this melting pot of culture she became a wine connoisseur.
Eager to broaden her horizon in wines, she attended the renowned Sommelier training in the Rhône Valley at the Université du Vin in Suze-la-Rousse in 1997 where she met her husband, Antoine Kaufmann.
The two well-travelled individuals from two different continents made their home in a paradise-like but remote corner of Provence.
After 18 years in the beautiful Provence, Irene is happy to immerse herself in a new culture. Having lived in two continents that moulded her rich sense of the orient and the west, she naturally brings with her this unique style to KLUS 177, her new home.
She looks forward to welcoming you at the Klus with her very elementary Hochdeutsch, but fluent Cantonese, English and French.
Events-Team
Olha Nikolaichuk, House-Keeping (on the left)
Fled Ukraine during the war in February 2022. While studying to become a kindergarten teacher, she moonlighted as a waitress in a restaurant. After a few months of experience, she was promoted to a managerial post. It was from this very first job that she discovered her passion in the gastronomy sector, gaining enormous experience in different establishments, from café, restaurant to beer garden.
Olha is grateful to be in Basel, her adopted home which welcomed her in time of need. Though not knowing any German but with reasonable English, Olha was determined to integrate herself to the local society, enrolled in German classes and joined the workforce in a sector which Switzerland is so lack of. Olha has been of great help to all our events and housekeeping since August 2022. Despite all that is happening in her far-away home, Olha greets all our guests with a positive attitude and an infectious smile.
Lieu Stähelin, Event-Management (on the right):
Creativity has been a part of my life for many years. As a freelance fashion and textile designer, I work with colours, shapes, materials and the little details that make something special.
For some time now, KLUS 177 has also been part of my daily working life. Here, I can combine my creative side with my passion for people, good times and special encounters. Whether it’s planning an event, creating the right atmosphere or engaging in personal conversation with our guests – I love it when an idea turns into a special occasion.
For me, deliciously good food, good coffee, hand-crafted good wine and mind you, good olives too, are just as much a part of life as curiosity, inspiration and the joy of discovering new things. With a dash of cheeky wit and a keen eye for detail, I look forward to welcoming our guests to KLUS 177.
Markus Weickert
Cellar Master
I was born into a Franconian wine-growing family, where my passion for wine was sparked at an early age.
After completing my training as a wine technologist and viticultural technician, and following stints in Austria, Australia, Rheinhessen and the Markgräflerland, I have now settled in Klus, where you’ll find me happily working in the vineyards and the cellar.
My favourite wine: a good Pinot Gris
Jean Reinhart
Vineyard Hand
I am delighted to be able to work at Klus 177 in Basel land, Switzerland, one of the most beautiful countries in the world, and to share some enjoyable moments with my colleagues.
I love nature above all else, and that is what motivates me even more to work at KLUS 177, where vines are biodynamically cultivated and Demeter certified.
I’m a wine lover, a good meal without wine is a no-go!
And of course, knowing that I’m drinking a wine with no chemical inputs, hand-crafted with respect for the terroir and nature, is truly satisfying.
Willi Toth
Vineyard Hand
I am Wilmos Richard Toth from Romania and I’m a qualified carpenter.
Over the last few years, I’ve been working regularly at the Sprich family’s organic farm in Haltingen.
I enjoy working at Klus 177 Winery and have lovely colleagues here.
It’s never too late in life to learn something new. At Klus 177, I want to learn everything there is to know about biodynamic viticulture: this includes respect for the nature, the environment and biodiversity in the vineyard.
Cindy Schmidlin
Apprentice Winemaker
In August 2025, I started with my winemaking apprenticeship at Klus177 and from August 2026 onward, I will shuttle between Klus 177 and Amphor in Nunningen.
My path to the vines wasn’t straightforward but developed gradually. I gained my first experience in the vineyard on our family’s vines in Liesberg. I’ve always enjoyed working in the vineyard and watching the vines develop over the course of the year, so I decided to undertake a second apprenticeship as a winemaker, swapping the view of a computer screen for the beauty of the nature. At Klus 177, I really value my colleagues and the moments we share together, working together to get the best out of the vines and the grapes, and creating something wonderful as a team and in harmony with the nature.