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.

This village wine from iron-rich red sandstone captures Bürgstadt's cool, powerful character in contrast to the warmer Klingenberger. Alpine strawberries and moss on the nose, with crushed river rock and ripe blackberries on the palate, balanced by electric acidity and medium tannin. A striking expression of place.