Brink joins Dumas Station

DAYTON–Dumas Station Wines is excited to announce the addition of Dirk Brink as the winery’s winemaker. Brink joined the team at Dumas Station in April of this year. He brings with him 20 years of wine making and vineyard experience, and has served as the winemaker at two other wineries.

“I am very happy to have found a home with Dumas Station,” Brink said. “Their vineyard-focused approach to winemaking aligns with my own. My winemaking philosophy has always been to let the grapes speak for themselves; and my goal is to allow the natural fruit, terroir, and our winemaking techniques to produce wines that are varietally distinctive, with character and substance.”

“This is a perfect fit,” said Jay DeWitt, managing partner and vigneron for Dumas Station. “Farming and wine making are in Dirk’s DNA. He is a self-described “old soul” who loves having his hands in the dirt. He has a passion for the intimate winemaking approach that is the cornerstone of Dumas Station’s success. He understands the pure joy of combining dirt with sunshine and water to optimize vineyard results; his wines show the delicate touch of a committed craftsman.

Brink, a native of South Africa, grew up just outside of Cape Town surrounded by world-renowned vineyards and wineries. At an early age, he was introduced to viticulture by his father, who was passionate about farming. Brink remembers being intrigued by the process of nurturing grapes. This curiosity and interest, coupled with a patience and attention to detail he learned from his mother, led him to study enology and viticulture.

After attending Elsenburg Agricultural College in Stellenbosch, Brink began his career working at world-renowned wine estates in Stellenbosch and Somerset West. His curiosity about winemaking turned toward how things were done in the United States. Securing an internship with Chateau Ste. Michelle, Brink made his way to the States in 2004. Brink learned the many facets of the wine industry at both Kestrel Vintners and J. Bookwalter, and worked his way up to assistant winemaker. Brink met his future wife, Esther, while they were both working at Kestrel; which is what kept him in the U.S.

In January of 2013 Brink became the winemaker for Coeur d’Alene Cellars. During his tenure, Brink expanded their Bordeaux varietal and blends program. He also began producing Chein Blanc, which became one of their most popular wines. In August 2015 Brink was recruited away to become the lead winemaker at Basel Cellars in Walla Walla, Wash.