Judith Beck - "Ink" Red Blend 2020 750ml (12% abv)
90% Zweigelt, 10% St. Laurent
Fresh, juicy, another chillable red winner from Austria! Crushed cherries, purple flower petals, damp earth, just the faintest hint of barnyard in the background.
Biodynamic certified farming; de-stemmed, fermented in stainless steel. Fermenting juice is circulated over the cap 1x/per day for the first 10 days to attain a balanced level of extraction, then the wine is racked off skins and moved into large neutral acacia wood casks for 2 months. They finish aging for 8-10 months in 500-1000 liter barrels before blending and bottling unfined/unfiltered, with no added So2; zero-zero;
The Judith Beck estate is based in the commune of Gols, in the Neusiedlersee region, on the eastern side of the Lake Neusiedl. Gols is part of the larger Burgenland region in easternmost Austria, with a very warm climate defined by the Pannonian plain and the Lake, whose temperatures reach 90 degrees in the summer and is only 1.5 meters deep. Indeed, this is the country's warmest wine growing area and the first to harvest. It is the center of the production of Austria's finest dry and full-bodied red wines.
The family estate was founded in 1976 by Matthias and Christine Beck. Their daughter, Judith, assumed full control of the winery in 2004, having made her first vintage in 2001. After graduating from the Klosterneuburg Viniculture College Judith Beck gained international experience at world-renowned wineries, including Château Cos d'Estournel in Bordeaux, Braida in Piedmont and Errazuriz in Chile. Managing the family winery comes naturally to Judith who has an innate “sixth-sense” for the regional varieties Zweigelt, Blaufränkisch and St. Laurent.
Judith Beck owns a total of 15 hectares of vines in Gols, with holdings in the vineyard sites Altenberg, Gabarinza, Salzberg and Schafleiten. 85% of the area is planted to red varieties - Blauer Zweigelt, Blaufränkisch, St. Laurent, Pinot Noir and Merlot, with the remaining 15% planted to white varieties - Welschriesling, Pinot Blanc and Chardonnay. In addition, grapes are brought in from another 5 hectares in the communes of Apetlon, Halbturn and Winden, and used in the production of the basic red wines. Vines are planted at high densities of up to 7,000 vines per hectare to limit yields and ensure ripe fruit at harvest time. Soils range from loam and clay on the lower vineyards to limestone, higher up on the ridges.
The Becks built an impressive new production and aging cellar in 2005. It allows Judith to manipulate her wines as little as possible in the vinification process, resulting in wines of pure and vivid expression of the variety and unique vintage character. Judith Beck’s wines are at once elegant, powerful, complex and possess good aging potential.
Judith and her father Matthias practiced sustainable viticulture from the outset, and converted to bio-dynamic practice with the 2007 vintage. She uses only native yeasts in the fermentation process. The Red wines are fermented in temperature-controlled stainless steel tanks, in new barriques or in open vats. The wines undergo malolactic fermentation in new barriques or in large oak barrels. Some of the red wines are also matured in large oak vats, some of which are quite old, and are already being used by the third generation of owners. The wines are vegan.
The estate is a member of the Pannobile association, as well as of “11 Frauen und ihre Weine” (11 Women and their Wines). The philosophy of the domaine is aptly put by Judith: “Wine and the joy of living and pleasure all go hand in hand. We prefer wines which captivate all of our senses with each new bottle and each new sip.”