Judith Beck launched her INK in 2014. It is a fresh, juicy, vibrant and delicious blend of 90% Zweigelt and 10% St. Laurent. She chooses the most forward and expressive batches from the Zweigelt and St. Laurent harvest for the INK.
Beck picks all of the fruit by hand and sorts the grapes in the vineyard and at the winery before de-stemming. Fermentation occurs spontaneously, triggered only by the grapes’ native yeasts, in stainless steel tanks. Beck circulates the fermenting juice over the cap of grape skins twice per day for the first 10 days to attain a balanced level of extraction. The young wine is then racked off its skins and moved into 1000-2000 liter, neutral acacia wood casks for two months where the wine completes its malolactic fermentation. It is then transferred to neutral 500 and 1000 litre casks for 8-10 months of aging. The 2 varieties are assembled and bottled in September before the next harvest.