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. From 30-year-old, cordon-trained vines in the eastern Bürgstadter Berg, where red sandstone carries slightly more clay, the weisser burgunder was fermented with 15% new oak, followed by 18 months on the lees. Silky on the palate, with notes of flint, white peach, and grated ginger. A long, crushed river rock finish with remarkable tension throughout. Enjoy now or hold until 2035.