Judith Beck took over the family vineyard in 2004 after studies at viticulture institute and apprenticeships at wineries in France, Italy, and Chile. In 2007, inspired by Rodolph Steiner, she began transitioning her vineyards to biodynamic farming and her cellar to low intervention methods. Her vines are planted on flat land outside the town of Gols in Burgenland, just a few miles from the wide, shallow Neusiedlersee that gently incubates vineyards with a gentle cooling effect that tames the intense heat and sun of the Pannonian plain. This is Austria’s primary red wine district, and the bulk of the Ink is Austria’s workhorse red: Zweigelt, blended with a dash of Sankt Laurent. After harvest, the Beck Ink spends eight months in large, old barrels before bottling, with no object but to let the notes of fresh fruit harmonize. Aromas begin with blackberry, lingonberry, and black pepper, with a whiff of orange peel that shows up again on the dancing bright palate with juicy black fruits, full but silty textured with delicate tannins and a burst of clay earth on the finish. Serve with hearty, messy burgers, schnitzel, spatzle, or tuna steaks.