February 2026 Wine Club
Judith Beck Weissburgunder 2024
The vibe: Weissburgunder! One might sound out this varietal under one’s breath and think hmm that word sounds kinda like White Burgundy, maybe it’s Chardonnay? Which would obviously be a 100% hypothetical example, and a conclusion one could be forgiven for assuming. Needless to say, Weissburgunder is not Chardonnay, it is…drumroll please…Pinot Blanc! Austrian Pinot Blanc to be specific. This wine (and its red-hued stable mate for you XS-tier subscribers) is from Austria’s Judith Beck, a third-generation farmer-winemaker and a new producer to our shelves! In fact, all 5 of this month’s club wines are new producers to the shop! Even more exciting, Judith Beck is a new producer to Washington State, part of the Portland-based Austrian portfolio, High Five Selections. We are incredibly pumped to be partnering with High Five to bring in a ton of fresh Austrian wines over the next few weeks as they arrive, since Austria is in our opinion one of the most criminally underrated regions for wine, and offers some of the best value around. As with the rest of the High Five portfolio, Judith’s wines represent the best of the natural wine scene in Austria. Approachable, pure, expressive, textural (all her white wines have degrees of skin contact), and above all, extremely unique, especially if you’re just beginning your Austrian wine journey. Prost! Zum Wohl!
The winemaker: From High Five Selections: Judith Beck is a third-generation farmer and winemaker in Gols, Burgenland, on the northeastern side of Lake Neusiedl. While simultaneously studying at university (a short-lived stint, she only lasted a few months), it became clear to Judith that farming and winemaking were exactly what she wanted to be doing and after years of working alongside her father, she took the helm of the Beck winery in 2004. Judith’s father, Matthias, was one of the founding members of the Pannobile association, a group of 7 neighboring wineries in Gols that, in 1994, formed in order to create a higher standard of wines for this part of Burgenland. Today, the group is 8 wineries strong, and they work closely together, consulting with each other, tasting together, and generally putting forth wines that really represent Gols and the surrounding vineyards. At the time that Judith joined her father, nearly all farming in Burgenland was conventional, but by the early 2000s, the Pannobile growers were very interested in ways that they could work more ecologically and sustainably. It’s important to understand the large role that Lake Neusiedl has on this part of Burgenland. At 22 miles long and about 6.5 miles wide, the lake offers humidity and keeps temperatures moderate throughout Burgenland’s surrounding vineyards. Sitting across the Austrian-Hungarian border and along the Pannonian Plain, the lake also fuels wind for most of the year. As a result, powdery mildew and botrytis pressure is fairly common in Judith’s vines, and she uses various tea sprays from plants such as yarrow, nettle, and horsetail to help mitigate mildew issues.
Historically Burgenland was a white wine region, but the red wine boom of the 80s completely changed the makeup of the vines and most people pulled out their white varieties in favor of zweigelt, and later blaufränkisch. In fact, for a long time, farmers tore their vines out every 20 years or so, replanting with new, fresh plants, so old vines are rare here, if they even exist. Judith is wonderfully creative and forward-thinking and has garnered a beloved following all over the world. She’s a beacon for energetic, playful wines in Burgenland, working fastidiously in the vines and cellar.
The geeky details: 100% Weissburgunder aka Pinot Blanc, hand-picked and whole-bunch pressed. Fermentation is spontaneous and takes place in old acacia casks before aging on the lees for 5-6 months.
Serve: With a chill.
Food pairing: Lobster rolls! Risotto! Any umami or spicy dishes with lots of complexity - this wine will cut right through all of this and round out the meal with a bit of body and a nice hit of acid.
Album pairing: Sault - Chapter 1
Richaud Marcel ‘Bulbille’ 2024
The vibe: We’re throwing some heavy hitters into the club this month, y’all. We’re sharing not one but two new arrivals from Domaine Richaud, widely considered to be one of the best producers in the appellation Cairanne in the Rhône Valley, and a formative member of the Association des Vins Naturels, a collective of winemakers formed decades ago to elevate the natural wine movement in France, inspiring a generation of winemakers to follow in their footsteps, continuing to this day. Whew, so he’s a big deal and knows how to make wine. So what’s it like? Uh, delicious. My notes *ahem* read: “bRIGHT TaNGY StrAWBERRY KiWI JUIce” and I stand by that. This is an insanely drinkable Rhône blend, featherlight in body but with a depth and elegance that comes only at the crossroads of healthy old vines at the hands of a capable winemaker with an aversion to sulfite additions. This bottle is trouble. Throw it in the fridge to take the edge off, then crack it open and try not to drink it all. Or do. You probably should.
The winemaker: Domaine Richaud is widely considered to be the finest producer in the appellation Cairanne and has elevated this village to one of the best terroirs in the Côtes-du-Rhône. Marcel Richaud, fifth generation grower, founded the estate in 1974 after making the decision from an early age to become an independent producer, estate bottling his wines rather than selling to the coop. Marcel was just 19 when he began farming his aunt’s vines and slowly created a following for his wines. Over time, he took back much of the land his father farmed before him. Of course this path was a risk in the 1970s, but Marcel is no stranger to risk being an avid hang glider even now into his 70s! In the 1990s, Richaud became a member of the Association des Vins Naturels and emerged as both one of the leaders of the natural wine movement and an influential advocate for the elevation of Cairanne to full appellation status. Today, Marcel along with his children Thomas and Claire continue to produce lifted, beautiful expressions of the southern Rhône. In the same forwarding thinking and adaptive spirit as their their father, Thomas and Claire acquired high elevation parcels near the Dentelles de Montmirail where they have planted grape varieties such as Counoise, Consult and Albarino which they believe bring added freshness to their wines as they face the continual challenges of climate change.
The geeky details: 55% Counoise, 30% Cinsault, 15% Grenache, old vines up to 40+ years. Carbonic maceration in concrete.
Serve: With a light chill.
Food pairing: Light and thirst-quenching, this is pretty much perfect pizza and/or smash burger wine. A real chill and grill scenario - throw a chill on it and throw something on the (proverbial) grill - it’s still freezing outside. A cheeky paella situation also comes to mind with this wine!
Album pairing: Free Whenever - Ascension
Richaud Marcel ‘La Source’ 2024
The vibe: Grenache lovers, this is your bottle. A good Grenache should have a ton of bright, juicy, bursting red fruit. Strawberry, raspberry, cherry, and some herby garrigue underneath it all. More pop tart than stewed fruit. Fruit picked off the tree, rather than out of a trail mix bag. A lot of wines made from Grenache, and Rhône reds in general, fall short when it comes to freshness and drinkability. Part of this is due to climate change - hotter growing seasons means more ripeness, means more sugar, means more alcohol, more tannins and more extraction. With ‘La Source’ freshness is retained, partly thanks supporting acts from Carignan, Syrah and Counoise which all come together to harmonize as backup singers to the Grenache. Or maybe they’re backup dancers. Regardless, no notes on this performance. Especially considering these vines only had a few years of practice. This is proof that young vines can make magic too. The kids are all right.
The winemaker: Domaine Richaud is widely considered to be the finest producer in the appellation Cairanne and has elevated this village to one of the best terroirs in the Côtes-du-Rhône. Marcel Richaud, fifth generation grower, founded the estate in 1974 after making the decision from an early age to become an independent producer, estate bottling his wines rather than selling to the coop. Marcel was just 19 when he began farming his aunt’s vines and slowly created a following for his wines. Over time, he took back much of the land his father farmed before him. Of course this path was a risk in the 1970s, but Marcel is no stranger to risk being an avid hang glider even now into his 70s! In the 1990s, Richaud became a member of the Association des Vins Naturels and emerged as both one of the leaders of the natural wine movement and an influential advocate for the elevation of Cairanne to full appellation status. Today, Marcel along with his children Thomas and Claire continue to produce lifted, beautiful expressions of the southern Rhône. In the same forwarding thinking and adaptive spirit as their their father, Thomas and Claire acquired high elevation parcels near the Dentelles de Montmirail where they have planted grape varieties such as Counoise, Consult and Albarino which they believe bring added freshness to their wines as they face the continual challenges of climate change.
The geeky details: 75% Grenache, 15% Carignan, 5% Syrah, 5% Counoise. Two to seven year old vines, 10 day fermentation in concrete.
Serve: Cellar temp.
Food pairing: Rosemary and thyme smothered meats and veggies will play nicely with the medium body and herby undertones here. Subtle spices on the finish should complement rustic, earthy dishes with red meat or mushrooms.
Album pairing: Offthewally - Surfer
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WHAT THE FUNK?!
Matic Wines Pinot Gris Skin Contact 2024
The vibe: Pinot Gris skin contact! It’s all the rage these days, but just like other orange wine styles it has a deep history in its place of origin, in northern Italy where it is known as ‘Ramato’ or copper wine. Borders being fuzzy and all, this Slovenian wine is made much in the same way that it has always been in both Italy and in Slovenia. This is a fruit-driven skin contact wine that can’t decide if it’s a rosé or something a little more textural, making it the perfect late-winter-almost-spring-just-around-the-corner taste of what’s to come, with melon and white cherry notes taking center stage.
The winemaker: Štajerska is a hilly, predominantly white wine area in north-eastern Slovenia, bordering Austria and Hungary. Befitting its location it has a rich and varied history, with styles and varieties both of itself and of its neighbours. It is here that Matija Žerjav - known as Matic to his friends - farms nine hectares of old, organic family vineyards and makes wine in a cellar dating back to 1852. “We work only with what nature gives us,” says Matic, “so no chemicals in our wines.” These are pure, vibrant, honest expressions of time and place from one of Slovenia’s most exciting young talents.
The geeky details:Dry farmed, biodynamic Pinot Gris, left on the skins for 48 hours before pressing.
Serve: With a chill.
Food pairing: Chicken and fish-based dishes for sure, but there’s enough structure here to back up bolder, spicier foods like chipotle steak tacos.
Album pairing: Sababa 5 & Yurika Hanashima - Kokoro
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EASYYYYYY
Judith Beck ‘Beck INK’ 2022
The vibe: This red is just easyyyyy. In keeping with her other wines, Judith Beck abstains from putting anything weird in this wine, letting the grapes speak for themselves. St Laurent is a varietal that you’ll easily pick up on once you know what to look for. For me, it displays green and red notes, in a tomato leaf kind of way. Somewhat savory, and very herbaceous. Zweigelt is also prominent here, lending its characteristic brambly, bright notes to round out the profile. This is exactly what the Burgenland is known for, and from one of its best producers no less!
The winemaker: From High Five Selections: Judith Beck is a third-generation farmer and winemaker in Gols, Burgenland, on the northeastern side of Lake Neusiedl. While simultaneously studying at university (a short-lived stint, she only lasted a few months), it became clear to Judith that farming and winemaking were exactly what she wanted to be doing and after years of working alongside her father, she took the helm of the Beck winery in 2004. Judith’s father, Matthias, was one of the founding members of the Pannobile association, a group of 7 neighboring wineries in Gols that, in 1994, formed in order to create a higher standard of wines for this part of Burgenland. Today, the group is 8 wineries strong, and they work closely together, consulting with each other, tasting together, and generally putting forth wines that really represent Gols and the surrounding vineyards. At the time that Judith joined her father, nearly all farming in Burgenland was conventional, but by the early 2000s, the Pannobile growers were very interested in ways that they could work more ecologically and sustainably. It’s important to understand the large role that Lake Neusiedl has on this part of Burgenland. At 22 miles long and about 6.5 miles wide, the lake offers humidity and keeps temperatures moderate throughout Burgenland’s surrounding vineyards. Sitting across the Austrian-Hungarian border and along the Pannonian Plain, the lake also fuels wind for most of the year. As a result, powdery mildew and botrytis pressure is fairly common in Judith’s vines, and she uses various tea sprays from plants such as yarrow, nettle, and horsetail to help mitigate mildew issues.
Historically Burgenland was a white wine region, but the red wine boom of the 80s completely changed the makeup of the vines and most people pulled out their white varieties in favor of zweigelt, and later blaufränkisch. In fact, for a long time, farmers tore their vines out every 20 years or so, replanting with new, fresh plants, so old vines are rare here, if they even exist. Judith is wonderfully creative and forward-thinking and has garnered a beloved following all over the world. She’s a beacon for energetic, playful wines in Burgenland, working fastidiously in the vines and cellar.
The geeky details: A blend of St. Laurent and Zweigelt hand-harvested and spontaneously fermented in stainless steel tanks, bottled unfined, unfiltered and with no additional sulfites.
Serve: Cellar temp.
Food pairing: If we’re talking traditional pairings, your Wiener schnitzel and roasted pork dishes are pretty much made to go with this. Otherwise, basically anything charred, grilled or smoked!
Album pairing: Santino Surfers - Santino Surfers