JoJo’s Vineyard

At the heart of the Chiltern Hills, where flint meets chalk and rolling landscapes nurture meticulous farming, JoJo’s Vineyard is carving out a distinctive place in the English wine story. Founded by Ian and Tess Beecher-Jones in 2019, the vineyard is an expression of curiosity, serendipity, and an unwavering commitment to quality – all rooted in a chance encounter.

The story begins not with wine, but with broadband. While volunteering on a community project at Hundred Hills, Ian met Ed Mitchum, a viticulturalist consultant in English wine. Over a casual chat during a tea break, the idea of planting vines on a recently acquired plot of land in the village took root. Ed visited, assessed the site, and explained it’s potential. From that point on, JoJo’s Vineyard began its quiet evolution – driven by farming instinct, shared ambition, and a friendship that has shaped every row and rootstock since.

JoJo is the name of the Beecher-Jones’ beloved dog – a spirited companion whose determination, energy, and joy mirrored the ethos they wanted for their vineyard. “We nearly called it Chiltern Hills Vineyard,” Ian recalls, “but that sounded too grand, too stately. JoJo’s felt personal, a bit more fun – and just right.”

JoJo’s sits at 197 metres above sea level on a south facing slope that allows cold air to roll away – a natural protection from frost, and a blessing for viticulture in England. The site spans a mix of clay and chalk soils, which imprint themselves onto the wines with notable clarity. “You can literally taste the difference between the top and bottom rows,” Ian explains, “because of the soil the vines are rooted in.”

Old-school farming principles – tempered with scientific curiosity – guide their approach. Ian describes their philosophy as “whatever regenerative means,” but it’s clear he means stewardship: minimal intervention, care for the soil, and considered use of inputs. “We’re not organic, but we believe in looking after the soil, because the soil will look after our fruit, and ultimately us.”

Despite his deep respect for traditional farming, Ian is no stranger to technology. In fact, JoJo’s is quietly pushing boundaries in vineyard science. This year, they’re trialling new plant health sensors that use electrical signals to monitor real-time nutritional data, enabling responsive, targeted treatment. “If you want to understand variation across your site, this kind of precision is a game-changer.”

Drone imagery, robotics, and biochar trials round out a suite of innovations – all grounded in pragmatism. “There’s a lot of smoke and mirrors in agri-tech developments,” Ian notes. “But if we can map our site by variety and clone, reduce noise, and act on the detailed insights meaningfully, then it becomes genuinely valuable.”

JoJo’s first sparkling release is due on June 7th 2025, and it’s a big moment. The white is zero dosage – placing it among the top 2% of sparkling producers globally in terms of purity. The rosé, delicately balanced at 2.5g/L, offers just a touch of softness. Tasted blind, the white drew comparisons to premium big brand cuvées – a huge endorsement. But Ian is more philosophical than boastful. “The point isn’t to mimic Champagne. It’s to let the fruit speak. Dosage shouldn’t hide vintage character – it should enhance what’s already there.”

This May marks the beginning of a new phase: construction begins on a tasting room. Built in stages, it’s a labour of love rather than a fast-track commercial venture. “It’s one of the best sites people have seen,” says Ian, “and we want to share that beauty. But we want to do it sustainably – both financially and ecologically.”

With an eye on a 2027 opening, the tasting space will invite visitors into the JoJo’s ethos – a blend of hands-on farming, technical curiosity, and deep connection to place. Meanwhile, JoJo’s continues to collaborate with neighbouring vineyards on projects like walking tours – helping to put the Chilterns and Oxfordshire on the wine map.