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.

Sourced from a mix of old vines mingled with younger vines from their GG and Erste Lage sites on red sandstone, this wine was fermented with 25-30% whole clusters and aged 13 months in small, used barrels. Raspberry, cranberry, sour cherry, and marzipan come together in an expressive, elegant wine that’s both fresh and eminently drinkable.