Judith Beck > Burgenland

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 13. 5 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 bariques 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 top-level Reds, including the St. Laurent Schafleiten, Pinot Noir, Pannobile Red (a blend of 55% Zweigelt, 35% Blaufränkisch, and 10% St. Laurent), Judith (50% Blaufränkisch, 30% St. Laurent, 20% Merlot) are fermented and matured in small barriques of which a small proportion is new each year.

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 state 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.”

Zweigelt

At 2500 cases this is Beck’s largest single production. She picks from vineyard sites in Halbturn, Apetlon and Gols. The soils are sandy-limestone-gravel (Seewinkelschotter).

Beck always uses natural yeasts for her fermentations, even for her largest production wine. The alcoholic fermentation takes place in stainless steel tanks and then the wine is moved to old, acacia casks for the malolactic fermentation. The wines rest for 8 months in these large casks until bottling, without fining.

The wines are nearly black in color, with generous black-cherry fruit and spice notes.

Blaufrankisch

In general, Blaufrankisch is picked later than Zweigelt and has thicker skins; versaison is about 1 week later. For her first Blaufrankisch she selects from different vineyard sites in Halbturn and Gols; the vines average 15 years old. The soils are known as Seewinkelschotter, sandy-limestone-gravel.

The alcoholic fermentation occurs in stainless steel with natural yeasts. The malolactic fermentation takes place in large, neutral acacia barrels of 1500 – 2000 liters. Then the wines are matured for 10 months in old casks, no new oak.

Racking and fining: 3 rackings, no fining

Beck makes only 500 cases of this Blaufrankisch and it is superb. There is a depth and richness to these wines, filled with dark berry fruits.

Blaufrankisch Altenberg

Heideboden

This is Beck's flagship wine. It is a blend of 40% Zweigelt, 40% Blaufrankish and 20% Cabernet Sauvignon from sandy-limestone soils located at the top of the slope. The vineyards for this wine are older than for her entry level wines and planted at a dense 6000 vines/hectare.

The wines are fermented with natural yeast in stainless steel tanks then transferred to large acacia casks for the malolactic fermentation. The wine is then raised in neutral barriques for 12 months.

St Laurent Schafleiten

The vineyards for Beck's 100% St Laurent are red gravelly soils on the Parndorfer Plateau. The vines are palnted at a dense 5000 vines/ hectare.

The alcoholic fermentation takes place in a wooden fermenter of 3500 liters with natural yeast. Then the wine is transferred to barriques for the malolactic fermentation. The wine is aged for 16 months in barriques, 20% of which are new oak.

Pinot Noir