Judith Beck launched her INK in 2014. It is a fresh, juicy, vibrant and delicious blend of 90% Zweigelt and 10% St. Laurent.
Hand picked. 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.