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90% Zweigelt, 10% St Laurent
The Beck winery is a family estate in Gols, in northern Burgenland near lake Neusiedl. Traditionally, there were small mixed farms in the area, but they always grew vines as part of the agricultural diversity. In 1975 Matthias Beck took over from his father and started to focus on wine only, they started with 5 ha. Today the Beck estate has 15 ha of vines. In 2001 Judith took over responsibility for the cellar after gaining experience in France, Italy and Chile. In 2007 the conversion to biodynamic viticulture was started.
Zweigelt - a crossing of Saint-Laurent with Blaufrankisch, created in 1922 - is the most widely planted red-wine grape in Austria. It's popularity is demonstrated with the variety grown in every Austrian wine region and the finest examples coming from Burgenland, particularly the Neusiedlersee. A classic Austrian Zweigelt is richly colored with a deep, bright core of spiced cherry and raspberry flavors. The finest examples have the potential to cellar well for a decade or so, but the majority are best consumed within a few years of release.
The soils here are extremely diverse. In fact, a single vineyard alone can comprise humus, gravel, loam, limestone and minerals – the ideal basis for complex, multi-faceted wines that reflect their origin. Naturalness and identity are the features that Judith wants to see and to show in her wines. This approach is also a reason that she has been inspired by the ideas of Rudolf Steiner since 2007. That means she uses holistic methods in her biologically-managed vineyards in order to keep the vines naturally healthy. This includes greening, care for biodiversity, fertilizing with biological humus. Working by hand, consideration of the moon cycles and more. Consequently, Judith does not add cultured yeasts, but instead “risks” allowing her wines to ferment spontaneously – in other words, truly naturally.
Organic + Biodynamic
Pannonian climate means easy winters, mild, wet springs, very dry and hot summers and stable autumns together with the influence of the Neusiedler See. The terroir is “Seewinkelschotter”, black earth and gravel, 130 meters altitude. The vines are trained in the Guyot method and average yield is 30 hectolitres per hectare.
• Spontaneous fermentation in stainless vat
• Two weeks maceration
• Indigenous yeast
• Matured for 12 months in old barriques
• Malolactic fermentation in barrel
• No fining