Judith Beck, OUT


OUT is a delicious, bright, poised and juicy - strawberry, plum and raspberry scented red wine, ending with spicy and savoury notes. Medium-bodied, super moreish, perfect to drink on its own or with charcuteries, white meat, poultry dishes or will accompany an array of vegetarian dishes.

A blend of 60% Blaufränkisch and Zweigelt from Judith biodynamically farmed vineyards. The vines average 15 years of age and are planted on loam, clay, limestone soils. Spontaneaous fermentation in a mix of steel and open wooden vats and aged in used large acacia barrels.


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. Judith took over in 2004 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, 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.”