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Furst Spatburgunder Tradition
Rudolf Furst

FURST SPATBURGUNDER TRADITION

  Germany
€31.60
QTY
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A purebred Pinot Noir, like a racehorse, with 92pts from Robert Parker and James Suckling!

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Why do we love it?

Spätburgunder Tradition 2022 from Rudolf Fürst has just arrived in our hands, and it’s the finest expression of Pinot Noir that the Franken region has to offer! A wine from some of the best vineyards in the area, with irresistible freshness, depth, and unmatched elegance. Honestly, we expected nothing less from Fürst—a truly great producer of “Burgundian” varieties on German soil. The 92 points from Robert Parker and James Suckling simply confirm it!

Weingut Rudolf Fürst has been crafting wines that elevate the reputation and quality of German Pinot Noir (Spätburgunder) worldwide. Paul Fürst is considered a pioneer in the German wine scene, playing a key role in reviving the nearly forgotten Frühburgunder (also known as Pinot Noir Précoce, essentially a mutation of Pinot Noir) in the area. The uniqueness of the region lies in its red sandstone subsoil, which forms the foundation of its terroir and imparts elegance, finesse, and a distinctive minerality to its Pinot Noir. The Fürst family harnesses this gift with a philosophy of minimalist expression, creating some of Germany’s most refined wines without unnecessary additions.

Spätburgunder Tradition 2022 from Weingut Rudolf Fürst comes from Pinot Noir grapes sourced from young vines in top-class Grosse Lage and Erste Lage vineyards, as well as very old vines at the foot of slopes at altitudes of 190–300 meters. Fermentation takes place with indigenous yeasts and 30% whole clusters in open oak and concrete vats. The wine then matures for 13 months in old French barrels and is bottled unfiltered, in line with their low-intervention philosophy.

Spätburgunder Tradition 2022 from Fürst speaks the language of authentic, “pure” winemaking—without extra embellishments or additions. The simplicity and distinctive expression of Pinot Noir in this microclimate have become the hallmark of Weingut Rudolf Fürst, through wines like this one that you absolutely must try!

COLOR

RED

AROMA

MEDIUM

BODY

MEDIUM

ACIDITY

HIGH

Tastes Like

On the nose, it offers aromas of fresh strawberry, red cherry, red currant, raspberry, rose petals, and violet, accompanied by hints of wet leaves, white pepper, allspice, graphite, and dried thyme.

On the palate, it has medium body, polished tannins, and crisp acidity that gives it energy and tension. Flavors follow the nose, with strawberry, raspberry, cherry, pomegranate, and tea leaves, while background notes of clove, cinnamon, allspice, and graphite add a sense of elegance and balance.

Technical stuff
Color Red
Type Dry
Year 2022
Alcohol 13%
Origin Franken, Germany
Variety Pinot Noir
Aromas fresh strawberry, red cherry, red currant, raspberry, rose petals, and violet, accompanied by hints of wet leaves, white pepper, allspice, graphite, and dried thyme.
Bottle Size 750 ml
Barrique 13 months
Serving temperature 16–18°C
Aging 5 years
Closure Cork
Organic No

FURST SPATBURGUNDER TRADITION

PAIR IT

Enjoy it on its own as an aperitif or pair it with pasta with light red sauces, grilled red meats, or a mushroom risotto.

Roast beef with spices and red wine sauce

  • 2 tbsps. of peppercorns
  • 2 tbsps. of black or white mustard seeds
  • 2 tbsps. of fennel seeds
  • 1.5 kilos of beef fillet
  • 2 tbsps extra virgin olive oil
  • 1 tbsp of wholegrain or English (preferably gluten-free) mustard
  • 3 coarsely chopped red onions along with the peels
  • A pinch of thyme

For the sauce:

 

  • 2 tbsps extra virgin olive oil
  • 1.5 with 2 tsps of corn flour
  • 2 beef stock cubes
  • 3-4 tbsp red currant jelly
  • 400ml red wine

Two days ago, grind the pepper and the mustard and fennel seeds using a mortar. Brush the fillet with mustard and then roll it to freshly ground pepper. Cover with cling film and place it in the fridge.

Two hours before you start cooking, take the meat out of the refrigerator to reach room temperature.

Preheat the oven to 180C. Heat the olive oil in a saucepan and cook the meat until it gets a beautiful brown color. Use onions in the casserole as the base and place the meat on top of them. Bake for 20 minutes for medium or 35 minutes for a well-done beef.

Remove the beef from the casserole and place it on a platter covered with foil for 30 minutes to keep it warm. Put the casserole on the heat and along with the onions and meat juices, add the corn flour and the beef stock cubes. Stir the jelly and gradually pour the wine while stirring. Simmer until the liquid is reduced. Strain the sauce and remove the onions. Slice the beef, flavor it with thyme and serve with the red wine sauce.

 

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