“It’s an ill wind that blows nobody any good.” This proverb is perhaps nowhere better illustrated than in the wine-producing regions of Germany. The warming climate has there proven particularly advantageous, enabling more consistent and complete phenolic maturity, notably with Riesling and Spätburgunder (Pinot Noir).
One of the estates that has particularly benefited from these changes is Weingut Rudolf Fürst. Located in the picturesque village of Bürgstadt in the Franconian wine region of Germany, the Fürst family has a long tradition of winemaking, dating back to the 17th century. The current estate was established in 1975, under the leadership of Paul and Monika Fürst. Since 2007, the viticulture and winemaking operations have been overseen by the proprietor’s son, Sebastian. In 2018, Sebastian and his wife, Isabell, took over the winery. Father Paul and Sebastian continue to collaborate closely, guided by their shared commitment to enhancing their artisanal techniques to ensure the highest standards of quality.
The estate covers approximately 21 hectares of vineyards 60% of which is planted with Pinot Noir, with a decent amount of Chardonnay, Weissburgunder (Pinot Blanc), and Riesling smattered in. A number of single-vineyard Spätburgunder wines are made, which hail from the Grosses Gewächs of Schlossberg, Hundsrück, and more.
Most oft the vineyards are located on the slopes of the Spessart hills, primarily around Bürgstadt and on the steep slope terraces of Klingenberg. The terroir is distinguished by its iron rich red sandstone soil, which is particularly well-suited for Pinot Noir (Spätburgunder) and Riesling. The cool microclimate and the dry stone walls, which are listed as a historical monument, further define the area in the western part of the Franken wine region. The Chardonnay vines are cultivated on the meagre shell limestone of the Karthäuser vineyard in Astheim.
The Fürst family practices sustainable viticulture, with a strong focus on maintaining the health of both the soil and the vines. They use organic farming techniques, minimizing the use of synthetic chemicals and fertilizers, and even produce their own compost. The vineyards are carefully managed, employing methods such as cover cropping to enhance biodiversity and improve soil fertility.
Meticulous care of the vines is the primary focus in the vineyard. Selection of best vine material and old clones is compulsory, as is high planting density and a low vine training system. Selective manual harvest takes place in several passes through the vineyard.
For red wines, whole clusters are fermented over ambient yeasts in open-top wooden or concrete tanks, with extended maceration and gentle extraction to develop complex flavors and fine tannins. The wines are aged for 15-18 months in a combination of new (55%) and used oak barrels. The wines are bottled unfined and unfiltered.
For the whites, grapes are gently crushed, pressed, and fermented over native yeasts in wooden barrels, foudres or stainless stell where the wines age on their fine lees for 8-16 months months followed by a few months in steel tanks prior.. The wines are then racked into stainless tanks for a few months before bottling, never fined and only lightly filtered if necessary. Approximately 120,000 bottles of these vivacious family wines are produced annually.
