COUNTRY :
Austria
REGION :
Burgenland
PRODUCTION :
Judith Beck
Judith Beck’s estate is located in the town of Gols in Burgenland, Austria. The region has a warm climate and is one of the major wine producing region of the country.
The estate was founded in the 1970’s by her parents and Judith assumed full control of the winery in 2004 after having made her first vintage in 2001. She graduated from the Klosterneuburg Viticulture College and had an international experience when she worked in renowned wineries in France, Italy, and Chile.
Judith Beck owns 13.50 hectares of vines in the town with a wide variety of grapes: Blauer Portugieser, Zweigelt, Blaufränkisch, Sankt Laurent, Pinot Noir, Merlot, Welschriesling, Pinot Blanc, and Chardonnay. She likes to intervene as little as possible during the winemaking process to ensure that all of the wines reflect the varieties and the vintage. She has also converted to biodynamic wine making in 2007 and she makes sure nothing but minimal amounts of SO2 are added.
Traminer
Region: Burgenland
Grape: 90% Gewürtztraminer, 10% Gelber Traminer
Soil: gravel
Farming: biodynamic, organic
Harvest: by hand
Winemaking: destemmed, 8-10 days maceration
Aging: used barrique for 6 months
Fining: none
Filtration: none
Added S02: low
“Mish Mash”
Region: Burgenland
Grape: Grüner Veltliner, Neuburger, Weissburgunder, Welschriesling, Zweigelt, Scheurebe, and unidentified vines. “Gemischter Satz”
Soil: gravel
Farming: biodynamic, organic
Harvest: by hand
Winemaking: co-fermented in batches depending on harvest times, cold maceration 4 days, fermentation in neutral barrel
Aging: 6 months in foudre
Fining: none
Filtration: none
Added S02: low
“Bambule!” Pinot Noir
Region: Burgenland
Grape: Pinot Noir
Soil: gravel, limestone, loam. from Kreuzkapelle vineyard, her coolest site.
Farming: biodynamic, organic
Harvest: by hand
Winemaking: 50/50 destemmed/whole bunch, 8 days of maceration
Aging: on lees in large neutral barrel for two years
Fining: none
Filtration: none
Added S02: none
“Judith”
Region: Burgenland
Grape: Blaufränkisch
Vineyard Size:
Soil: sand, limestone
Average Age of Vines: 15 years
Farming: biodynamic
Harvest: by hand
Winemaking: spontaneous fermentation with indigenous yeasts
Aging: in neutral oak
Fining: none
Filtration: none
Added S02: low
Weissburgunder
Region: Burgenland
Grape: Weissburgunder
Vineyard Size:
Soil: sand, limestone
Average Age of Vines: 15 years
Farming: biodynamic, organic
Harvest: by hand
Winemaking: whole cluster, spontaneous fermentation in acacia with indigenous yeasts
Aging: 6 months in acacia
Fining: none
Filtration: none
Added S02: 20 mg/L
“Pink”
Region: Burgenland
Grape: Blaufränkisch, Zweigelt
Vineyard Size:
Soil: sand, limestone
Average Age of Vines: 15 years
Farming: biodynamic, organic
Harvest: by hand
Winemaking: whole cluster, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 4 months in stainless steel, sur lie
Fining: none
Filtration: none
Added S02: 5 mg/L
Zweigelt
Region: Burgenland
Grape: Zweigelt
Vineyard Size:
Soil: sand, limestone
Average Age of Vines: 15 years
Farming: biodynamic
Harvest: by hand
Winemaking: destemmed, 2 week maceration, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: 10 months in acacia
Fining: none
Filtration: none
Added S02: 10 mg/L
“Out”
Region: Burgenland
Grape: Zweigelt, Blaufränkisch
Vineyard Size:
Soil: sand, limestone
Average Age of Vines: 15 years
Farming: biodynamic, organic
Harvest: by hand
Winemaking: spontaneous fermentation in stainless steel and neutral oak with indigenous yeasts
Aging: in acacia
Fining: none
Filtration: none
Added S02: 10 mg/L
“Ink”
Region: Burgenland
Grape: Zweigelt, SanktLaurent
Vineyard Size:
Soil: sand, limestone
Average Age of Vines: 15 years
Farming: biodynamic, organic
Harvest: by hand
Winemaking: destemmed, 10 day maceration spontaneous fermentation in stainless steel with indigenous yeasts, malolactic fermentation
Aging: 10 months in acacia
Fining: none
Filtration: none
Added S02: 20 mg/L
Blaufränkisch
Region: Burgenland
Grape: Blaufränkisch
Soil: sand, limestone
Average Age of Vines: 15 years
Farming: biodynamic
Harvest: by hand
Winemaking: destemmed, 10 day spontaneous fermentation in stainless steel with indigenous yeasts, malolactic fermentation
Aging: 10 months in neutral oak
Fining: none
Filtration: none
Added S02: 20 mg/L
“Bambule!”
Region: Burgenland
Grape: Neuburger
Vineyard Size: 1.50 hectares
Soil: sandy, limestone
Average Age of Vines: 15 years
Farming: biodynamic, organic
Harvest: by hand
Winemaking: destemmed, 5-10 day maceration, spontaneous fermentation in neutral oak with indigenous yeasts
Aging: 12 months in neutral oak
Fining: none
Filtration: none
Added S02: none
“Bambule!”
Region: Burgenland
Grape: Muscat Ottonel
Soil: sand, limestone
Farming: biodynamic, organic
Harvest: by hand
Winemaking: whole cluster, direct press, spontaneous fermentation in stainless steel with indigenous yeasts
Aging: méthode ancestrale
Fining: none
Filtration: none
Added S02: none
“Bambule!”
Region: Burgenland
Grape: Welschriesling
Vineyard Size:
Soil: sand, limestone
Farming: biodynamic, organic
Harvest: by hand
Winemaking: destemmed, 10 day maceration, spontaneous fermentation in neutral oak with indigenous yeasts
Aging: in neutral oak, sur lie
Fining: none
Filtration: none
Added S02: none
“Hunny Bunny”
Region: Burgenland
Grape: Blaufränkisch, Zweigelt
Soil: sand, limestone
Farming: biodynamic, organic
Harvest: by hand
Winemaking: whole cluster, 3 day maceration, spontaneous fermentation in stainless steel with indigenous yeasts, malolactic fermentation
Aging: in neutral oak
Fining: none
Filtration: none
Added S02: 15 mg/L
“Bambule!”
Region: Burgenland
Grape: Zweigelt
Vineyard Size: 1.50 hectares
Soil: sand, limestone
Average Age of Vines: 15 years
Farming: biodynamic, organic
Harvest: by hand
Winemaking: destemmed, 2-3 week carbonic maceration, spontaneous fermentation in neutral oak with indigenous yeasts
Aging: 12 months in neutral oak
Fining: none
Filtration: none
Added S02: none