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.

We’re thrilled to be able to offer anything from Weingut Rudolf Fürst, but especially thrilled to be able to share some of their smaller-production white wines. The Astheimer chardonnay, sourced from shell limestone in the Karthäuser vineyard near Würzburg, was foot-trodden and fermented with 20% new oak, spending 12 months on the lees in barrel. Shiro plum and lemon balm meet clementine zest on the palate, building to a crystalline, saline finish. James Suckling and Robert Parker’s Wine Advocate both awarded this 94 points, with Wine Advocate calling it “beautifully clear, pure and elegant.”