The Fürst family has tended vines in Bürgstadt since at least 1638, but the estate's modern story begins in 1979, when Paul and Monika Fürst took over a 1.5-hectare mixed farm and began restoring the steep, terraced parcels on the slopes above the Main. Long before German pinot noir had an international audience, Paul was trading notes with growers in Burgundy, Oregon, and Switzerland's Bündner Herrschaft, and Jancis Robinson would later call him “an acknowledged Pinot magician in Germany.” His son Sebastian trained at Geisenheim and in Burgundy, joined in 2007, and has run the 21-hectare estate with his wife Isabell since 2018; father and son have each been named German Winemaker of the Year. The vines grow on Buntsandstein, an iron-rich red sandstone laid down some 250 million years ago that holds the day's heat into the night, and they are farmed organically without certification and fed with compost made on the estate. In the cellar, fermentations run on indigenous yeasts in open-top vats, and every red is bottled without fining or filtration.

In 1632 the composer Erasmus Widmann wrote a rhyme ranking the wine of Klingenberg on the Main alongside Würzburg's Stein and Bacharach on the Rhine as the best to be found. Fürst bought three parcels in the Klingenberger Schlossberg in February 2004, among them the core of the site directly beneath the Clingenburg castle. The slope faces south-southwest and pitches as steep as 95 percent, braced by three kilometers of dry-stone wall per hectare that are protected as a historic monument; no machine can work it, and the terraces trap heat that gives the wine its warmth. Old vines share the 1.6 hectares with new plantings of old pinot noir selections at 13,000 vines per hectare. Fermentation runs 70 to 100 percent whole cluster, followed by 16 to 18 months in barrels, roughly half new. James Suckling scored the 2023 at 98 points and placed it 23rd in his Top 100 Wines of Germany for 2025, and Stephan Reinhardt of the Wine Advocate gave it 95.

Red cherry and sour cherry lead, framed by rose, cranberry, and bay leaf, with a flash of black cherry and blood orange on the long finish. The palate is fleshy and silky, the tannins superfine, the acidity bright and poised. Drink through 2043.