Judith Beck’s natural wines are called the Bambule! collection, which to her means freedom to experiment. “For me,” Judith states, “it is a logical consequence of our biodynamic work in the vineyards. And it gives us the chance to do a lot of experiments.”
The grapes for Zweigelt Bambule! come from a one-half hectare, mid-slope parcel Judith owns in the Kurzberg vineyard, which is near the winery, just west of Gols. The site was planted in 2007. It is a south-west exposed slope with a sandy loam and limestone soil. Beck uses only grapes from the middle part, not from the plateau and not from the lower slope, because they ripen perfectly, without developing too much sugar. Judith states: “I look for freshness and ripeness in the Zweigelt Bambule and I get that freshness by the special vinification we do. For the reds we try to achieve a lot more freshness by not doing pumpovers or punchdowns. I think we extract everything we need to extract but the tannins always stay fresh and smooth.”
The grapes were picked on September 17th 2015. Beck describes how she made the wine as follows: “We removed the tops off four, 500 litre barrels that are 4-8 years old, for the fermentation. The 500L barrels are positioned directly underneath the de-stemmer; this allows the grapes to fall directly into the upright barrels. (We got a new destemmer in 2015 which works very gently and almost all the berries are intact.) We add a lot of CO2 and then we close the barrels with a plastic sheet and leave them upright for three weeks. We don’t open and don’t touch the fruit; there is no mechanical extraction. We have a simultaneous alcoholic fermentation with native yeasts of the juice from the berries that have burst open, and a carbonic maceration within intact berries. I like this method very much, because I think that everything you need is extracted, but never too much. This means that the tannins are very smooth and balanced. After three weeks we press with a small basket press and rack the wine into seven, 8-10 years old Barriques. The juice is still very sweet at this point because of the intact berries. The largest part of the fermentation happens only after pressing in the barriques. The alcoholic fermentation period lasted 10 days and the malolactic fermentation followed spontaneously. The wood tops were put back on the barrels after pressing and the same casks were used for the aging period. The Zweigelt Bambule! 2015 was assembled in tank and bottled end of June 2016, without any fining or filtration. Total production was 2000 bottles.”
About the Producer
"I seriously believe in this low-intervention winemaking and I am going to continue like that. For me this is not about a trend, but a deeply help commitment."
The Judith Beck estate is based in the Burgenland commune of Gols, in the Neusiedlersee region, on the eastern – and warmest — side of the Lake Neusiedl. Gols is part of the larger Burgenland region in easternmost Austria, which enjoys a very warm climate defined by the Pannonian plain to the east and the Lake. Lake Neusiedl’s depth is only 1.5 meters and its water temperature can reach 90 degrees F. in the summer. Indeed, this is Austria’s warmest wine growing area, the first to harvest, and the production center of its finest full-bodied, dry red wines.
Judith’s parents, Matthias and Christine Beck, founded the family estate in 1976. Judith Beck made her first vintage in 2001 and in 2004 she assumed full control of the winery. After graduating from the Klosterneuburg Viniculture College Judith Beck gained international experience at world-renowned wineries, including Chateau 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” feel for the regional varieties Zweigelt, Blaufrankisch and St. Laurent.
Judith Beck owns a total of 13.5 hectares of vines in Gols, with holdings in the vineyard sites of Altenberg, Gabarinza, Salzberg and Schafleiten. 85% of the area is planted to red varieties – Blauer Zweigelt, Blaufrankisch, 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. All grapes are hand-harvested. The Becks built a new modern and functional winery and aging cellar in 2005. It allows Judith to manipulate her wines as little as possible in the vinification process, resulting in wines which show the pure and vivid expression of the varietal and the unique vintage character. Judith Beck’s wines are at once elegant, fruit forward and complex expressions of her vineyards.
Farming/vinification practices: Judith and her father Matthias practiced sustainable viticulture from the outset, and converted to biodynamic practice with the 2007 vintage. Judith 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. Nothing is added during the winemaking process except a small amount of SO2 at bottling if deemed necessary to a maximum 30 g/L total sulfur. 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.”
Judith talks about her PINK and INK wines: click here!