Judith Beck Weissburgunder 2020
Brilliant pale gold-yellow in the glass. The wine has refreshing aromas of citrus, pears and white peaches. The palate is full-bodied and well-structured with balanced fruit and acidity, a long finish and good ageing potential.
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.
Weissburgunder (Pinot Blanc) Pinot blanc is a white wine grape. It is a point genetic mutation of Pinot noir. Pinot noir is genetically unstable and will occasionally experience a point mutation in which a vine bears all black fruit except for one cane which produces white fruit. Pinot blanc's name varies by region. In Austria it may be bottled as Weissburgunder or Klevner. Weissburgunder is also used in the Südtirol/Alto Adige region of north east Italy (also occasionally named so in Alsace) and in Germany. It is a versatile white-wine grape variety used in the production of still, sparkling and sweet dessert wines. It is often compared to Chardonnay with its similar medium to full-bodied style, good acidity, affinity to oak maturation. Pinot Blanc's varietal characters include apple and almond, and sometimes a touch of smokiness, although – like Chardonnay – it is a palette for winemaker intervention, and flavors often depend on style.
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.
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.
• Manual harvested
• Whole bunch pressed
• Spontaneous fermentation in old Acacia wood casks
• Indigenous yeast
• Aged on the lees for 6 months
• Fined with bentonite