Judith Beck, INK – Magnum 150cl

34.95

judith beck, ink
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Ink is a fresh, juicy, vibrant and delicious blend of 80% Zweigelt and 20% St. Laurent. Judith chooses the most forward and expressive batches from the Zweigelt and St. Laurent harvest for the INK. Beck picks all of the fruit by hand and sorts the grapes in the vineyard and at the winery before de-stemming. Fermentation occurs spontaneously in stainless steel tanks. Beck circulates the fermenting juice over the cap of grape skins twice per day for the first 10 days to attain a balanced level of extraction. The young wine is then racked off its skins and moved into 1000-2000 liter, neutral acacia wood casks for two months where the wine completes its malolactic fermentation. It is then transferred to neutral 500 and 1000 litre casks for 8-10 months of aging. The 2 varieties are assembled and bottled in September before the next harvest.

Red berried, fresh and lively, this red will be equally perfect with Turkey leftovers as with weeknight fare such as pasta, pizza and tacos.

Product Description

WEINGUT JUDITH BECK, GOLS, Burgenland  

Biodynamic, Natural

Judith Beck’s winery is run as a family business. Since 1976 the area under vine increased from 5 to 15 ha. Most of the vineyards are situated at the Wagram of the Parndorfer Plate, the most important site of the region. And from 2007 Judith has produced wines in accordance with biodynamic principles. The winery is housed in an impressive airy new building in the middle of the vineyards from Gols. Now the emphasis is on refining the style whilst capturing the potential of the grapes. Judith is passionate about the traditional red wine varieties: Blaufränkisch and St. Laurent. Judith is an impressively calm, thoughtful person and that sense of relaxation seems to transmit itself into her wines, which possess a lightness of touch not always apparent in this region.

 

As mentioned several times the focus is on the vine growing. Biodynamics is an art of healing which takes advantage of the holistic curativeness of nature. It aims at strengthening the natural resistance of the plant. Pest and disease control are mainly affected in a prophylactic manner. “We encourage the formation of humus, as a basis of healthy soils, by regularly applying cattle manure which we prepare ourselves and by cultivating grass between the rows. Herbal teas (such as stinging nettle, chamomile, field horsetail …) and biodynamic field sprays such as horn manure and horn silica are used under the consideration of moon rhythms; their purpose being to strengthen resistance and further the physiological ripeness of grapes.”

 

The aim is to produce authentic wines with an individual aroma profile while at the same time maintaining healthy soil and vines. Part of this is also the absence of yeasts. Fermentation of the red wines starts spontaneously (without the help of selected yeasts) in stainless steel tanks or in open wooden casks. Part of the red wine matures in large wooden barrels (1000 to 2000 litres). Judith uses barrels made of third generation acacia wood. This larger format accentuates the clear fruit of Zweigelt and Blaufränkisch; and thus is the ideal vessel. “We believe that wine needs to breathe in order to develop thoroughly; that`s the reason why we do not use stainless steel tanks for maturation at all.”

 

Ink is a fresh, juicy, vibrant and delicious blend of 80% Zweigelt and 20% St. Laurent. Judith chooses the most forward and expressive batches from the Zweigelt and St. Laurent harvest for the INK. Beck picks all of the fruit by hand and sorts the grapes in the vineyard and at the winery before de-stemming. Fermentation occurs spontaneously in stainless steel tanks. Beck circulates the fermenting juice over the cap of grape skins twice per day for the first 10 days to attain a balanced level of extraction. The young wine is then racked off its skins and moved into 1000-2000 liter, neutral acacia wood casks for two months where the wine completes its malolactic fermentation. It is then transferred to neutral 500 and 1000 litre casks for 8-10 months of aging. The 2 varieties are assembled and bottled in September before the next harvest.

Red berried, fresh and lively, this red will be equally perfect with Turkey leftovers as with weeknight fare such as pasta, pizza and tacos.

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