# Fürst Bürgstadter Spätburgunder (2023)

- **Producer:** Weingut Rudolf Fürst
- **Colour:** red
- **Type:** still
- **Grapes:** Spätburgunder
- **Region:** Franken, Germany
- **Style:** Classic
- **Alcohol:** 13.0%
- **Average price:** €35
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 14–16 °C
- **Aromas & flavours:** cherry, raspberry, strawberry, redcurrant, violet, black pepper, smoke, cloves, vanilla

## About this wine

Weingut Rudolf Fürst, located in the Franken region of Germany, is world-renowned for its exceptional Spätburgunder (Pinot Noir). The Bürgstadter Ortswein (village wine) is sourced from the steep, iron-rich red sandstone (Buntsandstein) slopes of Bürgstadt in the Churfranken sub-region. This unique terroir, combined with a mild microclimate protected by historic dry stone walls, yields Pinot Noir of remarkable elegance, precision, and mineral drive. The Fürst family has been making wine in this area since the 17th century, establishing a legacy of crafting some of Germany's finest red wines.

## Interesting facts

- The vineyards are planted on rare, iron-rich red sandstone (Buntsandstein) which imparts a distinct smoky minerality to the Spätburgunder.
- Historically protected dry stone walls surround the vineyards, storing heat during the day to protect the vines from frost.
- The winemaking process includes up to 50% whole-cluster fermentation to add structural backbone and fresh herbal complexity.

## Food pairing

This elegant, high-acid Spätburgunder pairs beautifully with lean meats, poultry, and earthy dishes. The wine's bright acidity cuts through the richness of duck or pork, while its fine-grained tannins and red fruit profile complement wild mushrooms and light red wine reductions without overpowering the food.

## Wine making process

The 2023 vintage was hand-harvested in September. In the cellar, the grapes underwent fermentation in traditional open-top wooden vats for approximately two weeks, incorporating 20% to 50% whole clusters to enhance structural complexity and spice. Fermentation was carried out entirely with indigenous yeasts. The wine was then matured for 16 to 18 months on its fine lees in predominantly used French oak barrels (228-liter Burgundian pièces) before being bottled unfined and unfiltered.