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, this 2.5-hectare site represents the leanest, most iron-rich, and rockiest part of Bürgstadter Berg. 100% whole cluster fermented, the wine aged over 20 months in barrel before unfiltered bottling. Delicious blue fruit on the nose, with violet, red pepper, and allspice joining on the palate. Cool minerality and velvety tannin throughout the extended finish. Remarkable in both its power and elegance. Robert Parker awarded this 96+.