Judith Beck Hunny Bunny Blaufränkisch is light, bright, and unashamedly playful. Expect zingy sour cherry, a splash of raspberry, and a whisper of rose petals, all wrapped up in a featherlight red that drinks almost like a rosé. There’s a subtle spritz when first opened and a green, herbal lift that keeps things crisp and moreish. Low tannins and high energy - this is natural red wine with a bounce in its step.
Perfect food pairings:
Best served chilled, this is a red wine for white wine drinkers, picnic lovers, and anyone who wants refreshment without losing depth or character. It’s like a Pinot Noir on a spring holiday - elegant, breezy, and fun.
“This is such a good-time wine. Light, juicy, and a bit cheeky - but don’t let the name fool you, Hunny Bunny is smart too. There’s a subtle wildness under the surface that keeps you coming back. I drink it straight from the fridge with anything from baked salmon to leftover pizza. Natural wine at its most joyful."
Judith Beck is a leading light in Austria’s natural wine movement, based in Gols, Burgenland - just a stone’s throw from the Hungarian border. She farms 15 hectares of vines organically and biodynamically, with a deep respect for the land and minimal interference in the cellar.
Hunny Bunny comes mainly from the cooler, limestone-rich Schafleiten vineyard, giving the wine its lift and freshness. The Blaufränkisch grapes are hand-harvested, whole-bunch fermented with indigenous yeasts, and only spend 3–4 days on skins - just enough to extract colour and a whisper of tannin. After fermentation, the wine rests on fine lees in large old wooden vats before bottling without fining, filtration, or much sulphur (just 20ppm at most).
It’s vegan, low in sulphites, and full of life - natural Austrian red wine with purity, playfulness, and purpose. Judith’s part of the Pannobile group, a collective of like-minded growers who champion indigenous grapes, traditional methods, and thoughtful farming.
Fermentation of the red wines starts spontaneously (without the help of selected yeasts) in stainless steel tanks or in open wooden casks. Part of the red wine matures in large wooden barrels (1000 to 2000 liters) made of acacia wood already in the third generation. The large wooden barrel accentuates the clear fruit of Zweigelt and Blaufränkisch. They believe that wine needs to breath in order to develop thoroughly. For that reason they do not use stainless steel tanks for maturation at all.
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