Sebastian Fürst, like his father Paul before him, works primarily with older vines in classified grand cru sites, keeping yields almost comically low (around 25-30 hl/ha, on par with Burgundian grand crus) and aging wines in French oak for extended periods. Franken's continental climate and iron-rich sandstone soils create wines with striking acidity and mineral depth. Author and critic Jancis Robinson called Weingut Rudolf Fürst “an acknowledged pinot magician in Germany.” After tasting these wines, we’re quite certain you’ll agree.

First documented in 1525, the Hundsrück represents the leanest, most iron-rich, and rockiest part of Bürgstadter Berg. The wine was fermented with 100% whole clusters and aged 13-18 months in barrels. The cooler 2021 vintage produced wines of remarkable balance and precision. Notes of wild raspberry, star anise, and nonpareil almond, with the palate showing grippy tannin, mineral salinity, and a long, refreshing finish.